Gluten Free Unicorn Crepes

• 250g gluten-free plain flour
• 2 eggs or flax seed eggs
• 500ml almond milk
• 1-3 tbsp coconut sugar
• 1 tsp Blue Spirulina
• 2 tsp Pink Pitaya
• 2 tsp coconut oil

Toppings:

• 4-5 table spoons coconut yogurt
• 1 tsp Blue Spirulina
• 1 tsp Pink Pitaya

Directions:

1. Put the gluten free flour in a bowl, add the eggs in the middle, pour in a half of the milk and 1-3 tbsp of sugar. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another half and once lump free, mix in the remaining milk.  
2. Add blue spirulina and pink pitaya into the mixture and mix for a few minutes.
3. Heat a small non-stick frying pan with a tsp of coconut oil. Pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side.
4. Mix coconut yoghurt with blue spirulina and pink pitaya in small bowl. Also you can serve with bananas, blueberries and whichever toppings you desire :)