Crepes

(Adapted from Ela Vegan)
Yield: 8 servings, 1 dose per serving

Ingredients

1 cup oat flour

4 tbsp tapioca flour

4 tbsp corn or potato starch

1 tbsp ground flax seeds

1 1/2 cups dairy free milk

1 ½ tbsp maple syrup

1 cup heavy cream or dairy free alternative

3 tbsp sugar

1 lb strawberries, rinsed and sliced

8 doses chopped nuts

Directions

Add oat flour, tapioca flour, corn or potato starch, flax, milk, and maple syrup to a blender and blend until smooth.

Heat a small amount of oil in a 10 inch nonstick skillet

over medium heat.

Add 1/4 cup batter to the skillet and swirl the skillet to

evenly spread the batter.

Cook for 2-4 minutes until lightly browned, then flip and cook for 1-2 minutes on the second side. Repeat with remaining batter.

Whip the cream and sugar until soft peaks form

Spread a dollop of whipped cream on the center of a crepe, top with strawberries and 1 dose chopped nuts.

Folor roll the crepe around the fillings and enjoy!