Broccoli Sprout Crepes

These crepe end up looking a little green but are just as good as normal crepes!

The batter can be made the day before and put in the fridge.

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Broccoli Sprout Crepes

Ingredients:

• 3/4 loosely packed sprouts

• 1 1/2 cups flour (we used Khorasan)

• 1/4 tsp salt

• 1 Tbsp sugar (optional)

• 1 Tbsp flax egg (*1 Tbsp flax with a little bit of water to make it gel up)

• 2 Tbsp avocado (or other) oil (**see note)

• 1/2 cup oat milk (***see note)

• 1 cup plus 1 tsp water (divided)

Toppings (made to individual preference):

• Fresh fruit of choice

• Peanut Butter

• Chocolate spread

• Whipped topping

• Syrup

• Powdered sugar

Instructions:

1) Begin by heating the non-stick pan you will use to make the crepes. The heat should be on a little higher than medium.

2) Place sprouts and 1 tsp water in a blender. Blend until smooth.

3) In a separate bowl, put all flour, salt, and sugar (if adding). Mix together.

4) Add all remaining ingredients to the blender with the sprout mixture as well as the dry ingredients bowl. It should be runnier than pancakes by a lot, but not as runny as water.

5) Once the pan is hot, add a light spray of oil if you would like to. Pour some of the liquid onto the pan. Swirl to the desired size.

6) Cook until it can flip. Cook on the other side.

7) Make remaining crepes and serve with fruit, peanut butter, whipped topping, powdered sugar, maple syrup, or other as desired.

Notes:

• *To make a flax egg is not an exact science. You measure out the flax and put in about three times the measurement of water.

• **Our family prefers the taste of avocado oil, but a different oil of your preference could work.

• ***The reason the sugar is optional is due to the natural sweetness of oat milk. A different plant based milk could be used, but we have not tried it.

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