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⠀
Crepes topped with blackberries, raspberries, blueberries and apricots, drizzled with brown almond butter.⠀
Recipe:⠀
200g spelt flour⠀
150ml almond milk (unsweetened)⠀
200ml sparkling water⠀
1 tsp baking powder ⠀
4 tbsp apple sauce (or sweetener of your choice)⠀
1/4 tsp salt⠀
Optional: 1/2 tsp ground tonka bean⠀
In a large mixing bowl blend all ingredients, cover and chill the mixture for 60 minutes. Then cook the crepes over medium high heat for about 1-2 minutes from both sides. ?
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