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Homemade Crêpes With Almond “Cream Cheese” & Spinach Filling
Total Time: 30 minutes
Servings: 6
Ingredients:
Crêpes
- 1 cup Milkadamia Milk cold
- 2 Tbsp. water cold
- 2 eggs
- 2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor melted
- 3 Tbsp. Nutiva Coconut Sugar
- 1-1/2 cups King Arthur All-Purpose Flour Mix
- 1/2 tsp. baking soda
- 1/2 tsp. vanilla extract
Almond cream cheese
- 3 cups almonds blanched
- ¼ tsp. garlic powder
- ½ tsp. Redmond Real Salt Ancient Sea Salt
- ½ cup + 1 Tbsp. lemon juice
- 4 Tbsp. olive oil
- 1 cup water
- ¼ tsp. rosemary
- 1-½ cups spinach
Instructions:
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In large bowl, mix together crêpe ingredients until lumps dissolve. Let mixture sit for about 15 minutes at room temperature.
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In blender, blend together cream cheese ingredients, excluding spinach, until completely smooth. Blend in spinach.
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Heat frying pan on high heat; when hot, coat with coconut oil. Using a soup ladle or measuring cup, pour a small amount of batter into frying pan. Roll pan side to side cover bottom with a thin layer of batter.
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Cook until bubbling, 1 to 3 minutes, then flip and cook an additional minute.
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On the center of each crêpe, position a scoop of almond cream cheese. Roll up each crêpe.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
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