Applesauce basic crépe

Ingredients

• 140 g All purpose flour
• 6 tbsp Applesauce, unsweetened
• 3 tbsp Melted coconut oil
• 100 ml Almond milk
• 100 ml Soda water
• 1/2 tbsp Icing sugar
• 2 pinch Salt

Method

1. In a big mixing bowl, add applesauce and water.
2. Add the flour little by little, still using the egg beater.
3. Slowly whisk in the almond milk. A great tip is to only use as much milk as the flour can handle.
4. Next, add the icing sugar, 2 tablespoons of oil and salt, whisking all the while.
5. Mix in the soda water and whisk until you get a smooth batter.
6. Let the batter rest for 30 minutes.
7. Preheat your griddle and when hot enough, scoop the batter using a soup ladle; half a soup ladle will make a regular-sized pancake.
8. Oil the skillet with the reserved oil and on medium heat, cook the pancakes.
9. When they become golden and no longer sticks to the bottom of the pan, flip carefully, then cook the other side.
10. Be really careful because these pancakes are not so flexible as eggy ones, they can break easier.
11. Repeat the process until all the pancakes are done.