1/4 c all purpose flour
1/4 c almond milk
1/2 Tbsp BBF Coconut Oil, melted
1 stevia packet
dash Vanilla Extract
1. Mix all of your ingredients in a small bowl. When adding the almond milk, slowly mix it in so that no clumps form in the process.
2. Once evenly mixed, place in the fridge at least 15 minutes. You could use vegan butter instead of coconut oil if you want. Tip: don’t try use gluten free flour because it comes out awful, I’ve tried.
3. Spray a large pan with nonstick spray and pour in the crepe batter. Thinly spread it so it fully coats the pan. Cook the crepe under a low heat until lightly browned. Flip and cook just 1 more minute, then remove and eat with your favorite toppings!
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