There’s an art to getting your crepes nice and thin. It’s important to make sure your batter is runny and that you work fast when adding the batter to the pan. You want to spread the batter across the base of the pan before the crepe starts to cook.
Serves: 3
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Strawberry sauce
- 250g fresh strawberries
- 1 tbsp honey
- ½ tsp vanilla bean powder
- 4 tbsp water
- 1 cup wholemeal spelt flour
- 3 eggs
- 1½ cups almond milk
- Splash olive oil
- Greek or coconut yoghurt, to serve
Method
- Remove green tops from strawberries and add strawberries to saucepan along with honey, vanilla bean powder and water. Cook over low heat for 15 mins, remove from heat and set aside.
- Sift spelt flour into mixing bowl. Add eggs and almond milk, whisk together until well combined. You should have a smooth, runny batter.
- Heat 1 tsp olive oil in large frypan over medium heat and add 3 tbsp of crepe batter. Quickly swirl batter in circular pattern across base of pan. Cook for 2 mins on this side before turning and cooking for a further 1 minute. Remove from pan and repeat process with remaining batter.
- Serve crepes topped with strawberry sauce and Greek yoghurt or coconut yoghurt.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
