Chocolate crepe Free Photo


1 cup whole wheat flour

¼ tsp salt

1 cup almond milk

½ cup water

2 largvve eggs

melted butter, for brushing the pan


  • Combine all wet ingredients first, then add the flour, salt, and other dry ingredients. Whisk until smooth. (TIP: Combine ingredients in a blender.)
  • Strain the batter, to remove any lumps, into a quart-size
  • Measuring cup with a spout and let the batter rest at room temperature for 30 minutes.
  • Turn on the crepe maker and adjust the level to 3 through 5. Melt the butter and use a pastry brush to put a coating to the cooking plate before pouring and cooking. Pour batter onto crepe maker and spread the batter around the surface evenly. Cook for 3-5 minutes on each side.
  • Transfer the crepe to a cooling rack. Proceed with the remaining batter. Once cool, stack the crepes between sheets of waxed paper.