These quick crepes make a delicious breakfast or morning/afternoon tea. They are more of a ‘sweet omelette’ than a crepe – and a great way to use psyllium husk for extra fibre.
Gluten, grain, dairy and refined sugar free.
1/4 cup almond meal
3/4 cup almond milk
1 Tbs psyllium husk (optional – we are just trying to include a lot more psyllium in Finn’s diet at the moment!)
1 Tbs almond butter
Optional – sweetener. We used a little vanilla and 1/4 tsp organic stevia powder
1. Whisk ingredients until smooth
2. Cook in coconut oil on a medium temperature.
Enjoy on their own or serve with coconut yoghurt and fresh fruit.
x Aunty Bee