Easy and delicious crepes. You could eat this for breakfast or dessert. Perfect for picky eaters.
6 cups Baby Spinach
2 cups Unsweetened Almond Milk or plant based milk
1 cup of Almond flour
1 cup of oat flour
2 tbsps Coconut Oil
1 cup Raspberries
1 cup Blackberries
1 cinnamon stick
1/2 tbsp of brown sugar
1/2 cup Maple Syrup
Simmer berries with cinnamon stick for about 10 mins, add brown sugar and dissolve. Turn off cooktop and let it rest while making crepes.
Combine spinach, almond milk and eggs in a blender and blend until smooth. Turn blender to the lowest setting and slowly add flour until thoroughly combined.
Melt coconut oil in a large skillet over medium heat. Once hot, pour some batter in the skillet and gently swirl to spread it into a thin layer. Cook for about 1-2 minutes or until small bubbles form on top. Flip and cook other side for about 30 seconds. Repeat with remaining batter.
Divide crepes onto plates, fold in berries, drizzle with maple syrup and put banana pieces on top.