Breakfast Crepes
Thin and light Crepes for breakfast that are so easy to roll and wrap, without falling apart.
- 30 g oat flour
- 65 g potato starch
- 1/2 tsp sugar
- 2 eggs
- 1/2 cup milk
- 2 tbsp butter or oil
- 1/4 cup young kale leaves or spinach
- 1 tbsp fresh chives
- 1/2 tsp salt
Wash kale, remove centre vein and roughly tear into smaller pieces put into blender with eggs and milk
Put all dry ingredients into a bowl. Make a well and pour in all the wet ingredients. Or you can just blend them all.
Butter or oil your non stick fry pan and pour in a soup ladle full of batter.
Swirl the bater around, until you have a thin even layer covering the pan. Once the edges are crisp, use a spatula to flip the crepe after about a minute at med to high heat.
Cook scrambled eggs or slice and add any other filling you like.
Enjoy!