In a large bowl, whisk together flour, cornstarch and sugar. Slowly pour in the water, almond milk and coconut oil. Whisk well until smooth
Heat coconut oil in a large, non-stick pan over medium heat. Pour ⅓ cup of the batter to the pan, immediately lifting and rotating the pan to evenly spread the batter
Cook until the batter sets in the middle, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 more seconds until bubbles form. Remove from pan and repeat with the rest of the batter
Top with a sprinkle of powdered sugar, sliced strawberries & garnish with whipped topping. Enjoy!
Ingredients
1 cup water
1 1/4 cups Urban Meadow® flour
1 tablespoon cornstarch
1 tablespoon Urban Meadow® sugar
1 cup Urban Meadow® almond milk
2 tablespoon coconut oil melted, plus more for frying
