| Recipe: |
2 large eggs
3/4 c. unsweetened almond milk
1/2 c. water
1 t. vanilla extract
3 T. melted butter
1 T. sweetener of choice (I used coconut sugar/stevia blend)
1/2 c. all purpose flour
1/2 c. buckwheat flour
Heaping cup of blueberries (or more!)
Cream cheese, Neufchatel cheese, or Greek yogurt/cream cheese blend
1. Whisk the eggs, then add in the liquids and sweetener. Slowly add the flours an whisk as you go, try to get rid of as many lumps as you can. Let the batter sit for a few minutes to let some of the bubble work themselves out.
2. Meanwhile, heat up the blueberries either in the microwave or on the stove until warm and soft. Set cheese out to soften up.
3. Pour 1/2 cup of the batter onto a hot pan or griddle and kind of swirl the pan around so you have a thin layer of batter going on. Let each side cook about 2 minutes. Continue until batter is gone. Makes about 8 crepes.
4. Shmear on about a tablespoon of cream cheese down the middle of each crepe and then top with warm blueberries and roll it up. If you feel fancy, dust on some powdered sugar, but not necessary.
5. Shove into your face.
*FYI: When I made these, I calculated 13.25 carbs per crepe, including the berries and Greek yogurt/cream cheese. |