Aidee Douglas

My personal cook and lover made some amazing Crepes with Raspberry Sauce for breakfast on Sunday morning. He got inspired from the Skinny Bitch The Ultimate Everyday Cookbook. The recipe is very similar to Kim’s but he used less sugar and a bit more almond milk to thin the batter. This recipe is great for anytime. Seriously, we have made them even for a snack before bed.

Ingredients:

For the Raspberry Sauce:

1 cup fresh or frozen raspberries, obviously you can use whatever you have; strawberries, bananas, etc.

1/4 cup water

1/4 sugar

Blend all the ingredients. I recommend to do the sauce first.

For the Crepes:

1/2 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons evaporated can sugar

1/4 teaspoon salt

1 1/4 cup almond milk

1 teaspoon vanilla extract

Whisk the milk and the vanilla extract until smooth.  In a separate large bowl combine all the dry ingredients and then when everything is all well mix add your liquid mix. Heat up the skillet and spray it with one of those non-stick sprays and then coat the bottom of the skillet as evenly as possible with the batter. Cook until the edges are lightly browned and then then turn them gently until you see a color you like, we liked them a bit brown. Fold them and keep cooking the rest of the batter.  Then pour the raspberry sauce over the crapes and EAT all of them.

Fantastic things will happen in your mouth, I promise!