Strawberry & peanut butter crêpes
- Prep: 15m
- Cook: 20m
- Serves: 1
A delicious organic breakfast, perfect for summer.
Method
- To make the crêpes; add the flour, sugar and baking powder to a large bowl. Stir to combine. Add in the peanut butter, essence and almond milk. Mix to a smooth batter. Set aside for a couple of minutes.
- Add a little oil to the base of a non-stick small frying pan. Add a portion of the batter to the pan and swirl around the bottom so you get an even pancake/crêpe.
- Cook on a medium heat for approximately 2 minutes until there are bubbles in the crêpe and you can lift over to flip easily.
- Flip and cook on the other side for 30 seconds to a minute. Remove from the pan and place on and cover with a clean cloth to keep warm. Repeat the process with the rest of the batter.
- To make the strawberry compote; add the berries & maple syrup to a saucepan and simmer on a medium heat until the berries just start to melt down a little.
- To make the crêpes; fill the crepes with almond butter, coconut yogurt and a little compote.
- Fold the crêpes around the filling and too with more compote, yogurt and fresh mint.
Ingredients
All to be sourced organic where possible
- For the crêpes;
- 65g wholemeal flour
- 1 tbsp peanut butter
- 1/2 tsp coconut sugar (add more if you like them sweeter)
- 1/2 tsp baking powder
- 300ml almond milk
- 1/2 tsp almond essence (optional)
- For the fruit;
- Handful of local strawberries
- Splash maple syrup
- Fillings;
- Peanut butter
- Coconut yogurt
- Fresh mint
