Friday, April 10, 2015

2 cups almond milk
6 - 8 eggs
1/4 tsp. salt
1 tsp. baking powder
2 Tbsp. olive oil
1/2 tsp. vanilla
1/2 - 3/4 cup raw almonds

Place in blender and mix until creamy. Heat skillet on medium high and then reduce heat to medium. Prepare skillet with baking spray or olive oil. Pour about 1/4 cup batter into skillet and smooth into pan. Cook until crepe is bubbly. Gently turn. 

Eat and enjoy! We had ours with blueberries.

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