I bought another crate of strawberries, so I’ve been trying to come up with healthy ways to enjoy it for breakfast or dessert. Of course, we’ve had our fill of eating them just as they are–which is the best way to eat them.

Okay, so just to give you a heads up, these are similar in texture to normal crepes but not in flavor.

Healthy Crepes (gluten free)

4 eggs
1/4 cup all purpose gluten free flour
1/3 cup almond flour
2 tablespoons flaxseed (optional)
1/2 lemon, juice
1/4 tsp almond extract
2 tablespoons milk
Optional: 1- 2 tablespoon of honey or pure maple syrup

Place your small size skillet over low-medium heat.

Place all of the ingredients above in a bowl and mix well. Make sure to get the lumps out.

Once your skillet is hot pour a little bit under 1/4 cup into the skillet. My pan only needed less than 1/4 cup to make a thin crepe. You don’t want them thick.

Carefully flip it over after 2-3 minutes, you’ll need less time for the ones after. The method that worked best for me was pouring it into the pan and moving the pan around (off the heat) so the batter would cover the bottom of it. I did this quickly so it wouldn’t cook them and make thick crepes.

This recipe makes about 10 small-medium crepes.