The joy I feel each time I bite into a warm fruit filled crepe is indescribable. Who loves crepes? Gbemi loves crepes. More often than not, people relate eating crepes with a dairy/sugar attack; it doesn’t have to be that way. This recipe is for guilt-free crepes will have you smacking your lips. Win-win.
Whisk together the wheat flour, egg whites, milk, salt, and oil in a large bowl until smooth. Lightly coat a nonstick pan with coconut oil and place on medium heat. Pour 1/4 cup of the batter into the skillet and tilt the pan so it spread evenly. Cook until the bottom is light brown, about 90 seconds. Flip the crepe and cook for 30 more seconds. Stack crepes until you are ready to fill.
Fill however you like! I used a warm strawberry sauce. Comment below if you would like to see a recipe.
½ cup whole-wheat flour
2 egg whites
½ cup soymilk
¼ teaspoon of salt
1-tablespoon coconut oil