Almond milk adds a light, refreshing and nutty taste to these sweet crêpes. Topped with your favourite fresh fruit, they’re excellent served as a light dessert or brunch dish. Additional recipes can be found at www.almond-fresh.com.
Crêpes à l’amande
Makes 16 to 20 crêpes
2 cups (500 ml) Almond Fresh Unsweetened or Original
1 cup (250 ml) all-purpose flour
1 tbsp (15 ml) oil
½ tsp (2 ml) salt
In a blender, combine all ingredients and puree until smooth. Refrigerate batter for 30 minutes.
Heat a 6-inch (15-cm) non-stick skillet over medium-high heat. Pour approximately ¼ cup (60 ml) of the batter into the hot pan and swirl the pan so the batter evenly coats the bottom of the pan. Pour off any excess back in with remaining batter.
Cook the crêpe for about 1 minute on each side until set and slightly golden. Continue to cook crêpes one at a time until all batter is used, brushing the pan with oil or butter if needed.
Fold the crêpe in four and serve with fresh fruit and syrup.