With a two-year-old and an almost eleven-month-old, a hearty breakfast is more pertinent for me than ever. While my daughter is watching her morning cartoons, and with my son pulling himself on my legs, I whip this recipe up. I cook three immediately and then use the rest of the batter for the following two days. I top with about a tablespoon of pure maple syrup and incredible, organic frozen raspberries from Spud.ca
Whole Wheat Crepe Recipe
– Sugar (g) 1
Sodium (mg) 33.3
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