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.
Good Graces makes gluten-free baking a piece of cake! Make these tasty gluten-free crepes for breakfast or dessert.
Servings and Ingredients
|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
- Small bowl
- Nonstick skillet
- Hy-Vee nonstick cooking spray
- Wide spatula
- Wire racks
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.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 215mg
- Sodium: 90mg
- Total Carbohydrates: 14g
- Protein: 9g
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