Almond Crepes with Warm Berries (vegan & gluten free)

There’s something special about pancakes and crepes don’t you think? Maybe because they take a little bit more effort and you never quite know if there’re going to come out right – will they stick, burn, be fluffy?? And of course you can follow the exact same method and they turn out differently (or is that just me). Really having a good quality non stick pan is probably my top tip.

I have som sweet almond crepes for you today, my favourite buckwheat flour mixed with almond milk, almond butter and a splash of almond essense for gorgeously almondy  crepes. I filled them with more almond butter, cool and creamy coconut yogurt and warm and gooey berries and fresh mint.
Such a delicious combination! Enjoy xx

Info

 

  1 servings
  10 minutes preparation time
  10 minutes cook time

Ingredients

For the crepes; 

  • 1/2 cup buckwheat flour
  • 1 tbsp almond butter
  • 1/2 tsp coconut sugar (add more if you like them sweeter)
  • 1/2 tsp baking powder
  • 1/2 cup plus 3 tbsp almond milk
  • 1/2 tsp almond essence (optional)

For the fruit;

  • Handful of blackberries washed
  • Handful blueberries washed
  • Splash water
  • Splash maple syrup

Fillings;

  • Almond butter
  • Coconut yogurt
  • Fresh mint

Directions

To make the crepes;

  1. Add the flour, sugar and baking powder to a large bowl. Stir to combine. Add in the almond butter, essence and almond milk . Mix to a smooth batter. Set aside for a couple of minutes.
  2. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even pancake/crepe.
  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
  4. Flip and cook on the other side for 30 seconds to a minute
  5. Remove from the pan and place on and cover with a clean cloth to keep warm.
  6. Repeat the process with the rest of the batter.

To make the berry compote;

  1. Add the berries, water & maple syrup to a saucepan and simmer on a medium heat until the berries just start to melt down.

To make the crepes;

  1. Fill the crepes with with almond butter, coconut yogurt and a little compote.
  2. Fold the crepes around the filling and too with more compote, yogurt and fresh mint.

2 Comments

  1. Cassie Thuvan Tran on April 30, 2018 at 10:05 pm

    Looks absolutely beautiful! Can you substitute the almond butter for canned pumpkin?

    • Niki on May 8, 2018 at 8:27 pm

      Of course! Sounds lovely xxx

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