If you want to take your crêpes to the next level, boost their nutrient profile by blending them up with some antioxidant-rich berries and a scoop of your favourite protein powder. These make the perfect post-workout meal (just hold off on the ice cream, unless of course you’re into that type of thing!)
Makes: 8 crepes
GF, V, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups buckwheat flour
- 1 scoop of heat-stable protein powder
- 1½ cups unsweetened almond milk
- 1 cup water
- 2 tbs maple syrup
- 1 cup frozen mixed berries + extra to serve
- 2 tbsp coconut oil
- Coconut ice cream or sheep’s milk yoghurt, to serve
Method
- Combine all the crêpe ingredients (with the exception of the extra berries, coconut ice cream and coconut oil) in a high-powered blender. Set aside.
- Heat a crêpe pan or medium frying pan over a medium heat with enough oil to lightly coat the pan.
- Pour in a ¼ cup of the crêpe mixture. Cook for 2–3 mins, or until bubbles start to form.
- Carefully flip with a spatula and continue cooking for a further 2–3 mins, or until cooked through like a thin pancake. To serve, top the crêpes with the berries and coconut ice cream or sheep’s milk yoghurt.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
