Ingredients:
1 1/2 Tbsp sugar (We used organic)
1 1/4 cup gluten-free flour blend
1 1/2 tsp matcha (green tea) powder
1 heaping cup milk (any kind)
1/2 tsp pure vanilla extract
2 medium eggs
2 Tbsp butter (melted // dairy or non-dairy)
Instructions:
Place all the ingredients into a blender and blend it until its silky smooth. In the meanwhile, Start heating a small non-stick skillet over low heat.
Once its preheated, spray with non-stick spray and pour enough batter in to coat the bottom, twirling the batter around to evenly coat the pan. It won’t take that much (about 1/4 cup as original recipe is written).
Cook for about 1 to 2 minutes or until the top starts to appear dry and the edges brown. Then flip it carefully by loosening the edges with a butter knife and flipping it over in one swift movement.
Cook for another minute or so on the other side and then transfer to a serving plate. Place sheets of wax paper between crepes to keep fresh. There should be 10 to 12 crepes depending on the size of your pan (amount as original recipe is written // adjust if altering batch size).
Serve it warm with white chocolate coconut filling, blueberries, and strawberry sauce .
To store, place it in an airtight container or Ziploc bag with sheets of plastic wrap or wax paper between each crepe. it Will reheat well the next day.
