Stop everything… I have your pancake day sorted with this easy and delicious plant based crepe recipe. And to top it off (pun intended) I’ve also got two scrumptious filling suggestions! These two are stuffed with ‘nutella’ and bananas with a little chocolate sauce and a classic combination of peanut butter and jelly.
These crepes are sure to satisfy the sweetest of sweettooths and are versatile enough to use for a savoury meal, just reduce the sugar to half the amount and add an extra pinch of salt.
Ingredients (makes around 6 crepes);
- 1 cup buckwheat flour
- 1/2 cup oats
- 1 tbsp coconut sugar
- Pinch of salt
- 1.5 cups almond milk
- 1 tbsp melted coconut oil
- 1 tsp baking powder
- 1 tsp apple cider vinegar
For the fillings;
- Rawtella (Deliciously Ella and Honestly Healthy have great recipes online)
- Peanut or nut butter of your choice
- For the ‘jam’
- Mixed frozen berries or berries of your choice (about 200g)
- 1 tsp (heaped) chia seeds
- 1 tsp agave
What you need to do;
Start by putting your oats into a food processor and blitzing into a flour. Then add in the buckwheat flour, coconut sugar and pinch of salt. Blitz this together until fine and combined.
In a separate bowl or jug add the apple cider vinegar to the baking powder and stir well. It will fizz, this is normal. Add the almond milk to this and give it a really good whisk. Then, with the food processor running, pour this into the dry mix followed by the melted coconut oil. Depending on how you like your crepes you may need to add in some more almond milk to thin the batter.
Leave the batter to sit for 15 to 20 minutes.
In the meantime you can start making your ‘jam’ for the peanut butter and jelly filling. Put your frozen berries and agave in a saucepan on a medium to high heat. Stirring occasionally allow the mix to become soft then add in the chia seeds. Turn the heat down to medium-low and let the berries simmer for a good 10 to 15 minutes stirring regularly. Once jam-like let the mixture cool slightly before using. You can also pop it in an airtight container and store in the fridge for a few days.
When ready to start making your crepes, add some coconut oil to a large non-stick frying pan on a medium to high heat. Once the pan is hot add a ladle of batter and swirl in the pan to fill. Let the batter cook, some small bubbles may form depending on how thick your batter is. At this point flip the pancake over and cook the other side. I like to keep my cooked crepes in a warm over while I prepare the rest.
To serve (as per the picture) spoon the rawtella over the crepe and top with sliced bananas. Then drizzle with some chocolate sauce or maple syrup. For the peanut butter and jelly filling, spoon your favourite nut butter over the crepe then top with a generous amount of your ‘jam’. Roll the crepes up and tuck in!
Let me know what you think of these… I found them quite delicious and didn’t leave me feeling like I had completely over-indulged (as per every other Shrove Tuesday!)