Paris is always a good idea… and so are crepes!
1 cup organic oat flour
2 tablespoons organic arrowroot flour
2 tablespoons organic ground flaxseeds
2 cups unsweetened organic almond milk
1 1/2 tablespoons organic 100% maple syrup
Blend in a high speed blender until smooth. Let batter rest for at least five minutes to allow it to thicken up. Using a crepe pan or skillet, heat pan to medium high heat. Coat pan with cooking spray if needed. Pour batter on the heated skillet. Batter spreads best if you remove it from the heat when swirling it around to cover the bottom of the pan. Turn over when it is lightly browned. Top with coconut whipped cream, strawberries, bananas, or drizzle dark chocolate.