Recipe: Peanut Butter and Raspberry Chia Jam Crepes

• 2 cups plain, wholemeal or spelt flour
• 3 cups plant-based milk, such as almond, soy or coconut
• 2 tablespoons olive oil + extra for cooking
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder

To serve

• 1 cup raspberries, fresh or frozen
• 2 tablespoons chia seeds
• 1 cup plant-based yoghurt
• ½ cup peanut butter
• Maple syrup, as desired

1. Add the flour, milk, oil, maple syrup, vanilla and baking bowl to a medium bowl. Whisk together until the batter is smooth. Set aside.
2. To make the raspberry chia jam, mash the raspberries and chia seeds in a bowl until there are no lumps of raspberries. Set aside to thicken.
3. Place a medium sized non-stick saucepan over medium heat and lightly drizzle with oil. Pour about ½ cup of the crepe batter onto the saucepan. Rotate the pan a little to allow the batter to spread and cook for 2–3 minutes.
4. Use a spatula to gently flip the crepe and cook for another 1–2 minutes. Set aside and repeat with the remaining batter (the recipe makes around 8 crepes).
5. Spread the crepes with raspberry chia jam and peanut butter and fold the crepes over. Top with yoghurt and maple syrup as desired.

Source: Rainbow Nourishments