Super simple, golden and crisp almond crepes filled with nut butter, warm gooey berries and topped with coconut yogurt and fresh mint. The perfect treat for the whole family.
Prep time: 10 minutesmins
Cook time: 10 minutesmins
1 serving
4.50 from 4 votes
Ingredients
For the crepes
1/2cupbuckwheat flour
1tbspalmond butter
1/2tspcoconut sugar
1/2tspbaking powder
1/2cupplus 3 tbsp almond milk
1/2tspalmond essenceoptional
For the warm berries
Handful of blackberrieswashed
Handful blueberrieswashed
Splash water
Splash maple syrup
Fillings
Almond butter
Coconut yogurt
Fresh mint
Instructions
To make the crepes
Add the flour, sugar and baking powder to a large bowl and stir to combine.
Add in the almond butter, almond essence (if using) and almond milk. Mix to a smooth batter, then set aside to rest for 2-3 minutes.
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 layer.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe 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, place on a plate and cover with a clean cloth to keep warm.
Repeat the process with the rest of the batter.
To make the warm berries
Add the berries, water and maple syrup to a saucepan and simmer on a medium heat until the berries soften.
To serve
Fill the crepes with a layer of almond butter, coconut yogurt and some of the warm berries.
Fold the crepes around the filling and top with more warm berries, yogurt and fresh mint.