Directions
Combine all crepe ingredients in a bowl and whisk until batter is smooth and free from lumps. The batter will be thin. Pour batter(1/3 of batter per crepe) onto the centre of the swirling pan to cover the base and create a thin crepe. Flip over and remove when cooked and repeat with remaining batter. Fill each crepe with the filling ingredients and fold over. Top with raspberries and sprinkle with cinnamon.
Recipe
Ingredients
CREPES:
1 cup flour of choice
1 cup oat flour
2 tbs melted cholocolate(of choice)
1/4 cup sweetener
1/2 cup liquid egg whites
2 whole eggs
2 1/2 cups unsweetened almond milk
FILLING:
2 teaspoon Nutella per crepe( or any cacao hazelnut)
2 teaspoon of melted chocolate
Food type