Whisk together eggs, almond milk, and vanilla in a bowl; set aside. Whisk together almond flour, coconut flour, coconut sugar, and salt in a small bowl. Pour flour mixture into egg mixture; whisk until combined.
Recipe
Author
Hy-Vee Monthly Ad
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Description
Good Graces makes gluten-free baking a piece of cake! Make these tasty gluten-free crepes for breakfast or dessert.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Hy-Vee large eggs, lightly beaten | ||
| ½ c. Hy-Vee original unsweetened almond milk | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| ¼ c. Good Graces gluten-free almond flour | ||
| ¼ c. Good Graces gluten-free coconut flour | ||
| 1 tbsp. Good Graces coconut sugar | ||
| 1 pinch(es) Hy-Vee salt | ||
| 2 c. frozen dairy-free coconut whipped topping, thawed; plus additional for garnish | ||
| Fresh assorted berries, such as: blueberries, raspberries, blackberries, and/or strawberries | ||
| Mint, for garnish |
Things To Grab
- Whisk
- Bowl
- Small bowl
- Nonstick skillet
- Hy-Vee nonstick cooking spray
- Wide spatula
- Wire racks
Directions
Spray a 6-inch nonstick skillet with nonstick spray; heat over medium heat. Pour in 1/4 cup batter; rotate skillet to thinly coat bottom of skillet. Cook 1 to 2 minutes or until lightly browned. Use a wide spatula to carefully turn crepe over. Cook 30 seconds more. Transfer to a wire rack. Repeat with remaining batter.
To serve, spread each crepe with 1/4 cup whipped topping; top with berries. Fold in half. Repeat with remaining crepes. Garnish with additional topping and mint.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 215mg
- Sodium: 90mg
- Total Carbohydrates: 14g
- Protein: 9g
Daily Values
0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 6%
0%
Potassium 4%
Recipe Source:
Hy-Vee Mega Ad December 2021