Almond Crepes with Warm Berries (Gluten Free)
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.
Ingredients
For the crepes
- 1/2 cup buckwheat flour
- 1 tbsp almond butter
- 1/2 tsp coconut sugar
- 1/2 tsp baking powder
- 1/2 cup plus 3 tbsp almond milk
- 1/2 tsp almond essence optional
For the warm berries
- Handful of blackberries washed
- Handful blueberries washed
- 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.
- Serve and enjoy!
Notes
1 serving