Foods Alive Breakfast Anytime Recipes
ANNA’S FRENCH CREPES
One egg per person.
Flour (enough to make a thick paste)
Almond milk and spring water to make a thin batter.
A little sea salt.
Put eggs and flour into food processor and blend into a thick paste. Gradually add milk and water until the batter has the consistency of thick cream.
Pour batter into high quality Teflon pan or crepe pan. Brush with a little butter if the crepe sticks.
Roll or fold crepes and keep warm in oven until ready to serve.
Whipped cream;
Soak 1 ½ cup of cashews for at least 2 hours. (Just enough water to cover.)
½ cup fresh squeezed orange juice
3 dates. Soak in orange juice for awhile if they are hard and dry.
A few drops of almond axtract.
Drain nuts and blend all ingredients in food processor or blender until fluffy and creamy.
Defrost your frozen berries; Thicken “melt” juice with cornstarch and stevia or honey to sweeten and pour over berries.
Serve with a drizzle of Canadian maple syrup and slivered almonds.
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