Hickory Crepes
Use wild strawberries, blueberries, blackberries, raspberries, or whatever berries are in season as a filling.
INGREDIENTS | 6–8 CREPES
1 cup hickory nut milk
¾ cup pancake mix
2 eggs
2 tablespoons butter or coconut oil
1. Mix nut milk, pancake mix, and eggs.
2. Heat butter or oil in small, nonstick skillet. Pour ¼ cup batter across the bottom. Cook about 2 minutes on each side until lightly brown. Use warm crepes when adding filling.
