Easy as One-Two-Three Crêpes
submitted by Susan Williams |
Ingredients:
- 2 cups water
- 1 teaspoon vanilla
- 2 Tablespoons Manitoba honey
- 1/4 teaspoon Celtic Sea Salt (If doubling the recipe use 3/4 teaspoon Celtic Sea Salt)
- 2 Tablespoons ground flax seeds
- 1 cup whole wheat flour
- 1 cup rolled oats
How to Prepare:
Put all ingredients listed in order into the blender. Blend until smooth. Pour 1/3 cup batter in hot non-stick skillet and quickly swirl pan to make crêpe shape. Place parchment paper between each crêpe. When using a crêpe pan follow manufacture instructions. These crêpes can be made a head of time; refrigerate or stored in the freezer.
Fruit Sauce
- Mix together Juice from your favorite 16 oz. canned fruit packed in pear or grape juice (apricots or peaches)
- 16 oz. can crushed pineapple packed in pineapple juice , 1 Tablespoon
- Manitoba honey
- Dissolve 3 Tablespoons cornstarch in ¼ cup water
- Heat juice slowly add cornstarch mixture while stirring to thicken.
- Fill crêpes with favorite fresh fruits; bananas, pineapple, mango, strawberries, blueberries, raspberries, blackberries, etc. roll and drizzle fruit sauce on top. Garnish with chopped or ground nuts.
This crêpe may be used as your main dish (meats or vegetables) or as a dessert.
