Jennifer BarckleyShare
PB&J gets an upgrade with these fun-meets-sophisticated crêpes.
Have you ever thought crêpes were best left to the chefs of crêperies? Think again. While it may take a bit of practice, this comforting take on PB&J will wake up your tastebuds and your whole body with protein-packed peanut butter, vitamin-filled raspberries, and deliciousness in every bite.
- 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
Directions
- Add the flour, milk, oil, maple syrup, vanilla and baking bowl to a medium bowl. Whisk together until the batter is smooth. Set aside.
- 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.
- 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.
- 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).
- 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
