We know about pancakes that they are a classic breakfast food. But what about crêpes? They are served more as a dessert, but I think they also make a perfect breakfast, especially if you pair them with some jam and coffee. However, the ones that are usually served in crêperies contain a lot of sugar and fat and must be consumed mindfully. That’s why I came up with this recipe that allows you to enjoy crêpes every day and stay healthy at the same time.



× 1 cup oat flour (just blend some oats)
× ½ cup unsweetened almond milk
× ½ cup sprinkling water
× 2 eggs
× a pinch of salt
× a non-stick pan (if you don’t have one, you can use a regular pan and spray it with some coconut oil)

Mix the dry ingredients and the wet ingredients in separate bowls. Combine the two mixtures by gradually adding the dry one to the wet one. Mix well using a whisk. Heat a non-stick pan and pour about ¼ cup of batter for each crêpe. When it starts bubbling, flip the crêpe and cook it until it’s golden brown on both sides. I made a ‘


cake’  by spreading my mom’s reduced sugar homemade blueberry jam and greek yogurt

alternatively and layering the crêpes on top of each other. I garnished the last pancake with greek yogurt, berries, almonds, chia seeds and a drizzle of honey. The result was délicieux.


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