Dairy Free Corn Crepes

Easy to make dairy free corn crepes, served with avocado.

Prep Time

15 minutes

Cook Time

2-3 minutes per crepe

Yields

10 crepes

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Ingredients


For the crepes

  • 1 ½ cups Frozen sweet corn, thawed
  • ½ cup All-purpose flour
  • 1 cup Almond milk
  • 2 large Eggs
  • 2 teaspoons Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 1 teaspoon Salt
  • Vegetable oil for pan

For the garnish

  • 2 Avocados, mashed
  • 3 Radishes, sliced
  • 1 Serrano chili, sliced
  • 1 Lime wedge

Instructions

Step 1

Place all the ingredients but the vegetable oil in a blender. Blend until smooth. Let the mixture rest for 15 minutes in the refrigerator.

Step 2

Heat a non –stick pan to medium-high heat. Add a small amount of oil to the pan. Add about 3 tablespoons of batter onto the pan. Cook the crepe for 2-3 minutes, or until the batter has set up. Carefully flip over and cook an additional 30 seconds. Remove from heat and set aside. Repeat until finished with the batter.

Step 3

Serve crepes hot with avocado and garnish with radishes, serrano chili, and lime wedge.

Additional Tips

Crepe batter can be stored in the refrigerator up to 24 hours.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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