Oat Flour Crepes with Coconut Creme

13524448_1180209625364170_8433973780985229553_nHappy #MeatlessMonday! Here’s a quick and easy, clean breakfast to fuel your upcoming 4th of July festivities! #4thofJuly #RedWhiteandBlue#GlutenFree

Oat Flour Crepes with Coconut Creme
(makes 8-10 Crepes)
Ingredients:
Crepes
1 1/2 cups Oat Flour (grind rolled oats in a blender/food processor)
3/4 tsp salt
6 eggs
1 1/2 cup milk (or non-dairy alternative)
3 tbsp honey
1/4 cup coconut oil or grass fed butter
Coconut Creme
1 (12 oz) can of coconut milk, chilled (read labels)
3 tbsp honey
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg

Serve with Fruit!
1 cup chopped strawberries
1 cup blueberries
1 sliced banana

Whisk or Blend together Oat Flour, Salt, Eggs, Milk, and Honey until smooth. (I threw ingredients in my blender). Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15 seconds. Layer done crepes, slightly overlapping, on a plate.

Stir together chilled coconut creme, honey, vanilla extract, cinnamon and nutmeg. Place a dollop inside each cooked crepe and serve with fruit. Enjoy!

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