Peanut Butter & Raspberry Chia Jam Crêpes

easy peasy

This is perhaps what a Parisian chef would whip up if an American kid asked for their favourite lunchbox classic, the PB&J. Spoiler alert: the Parisian version wins 😉

Preparation time Prep: 10 mins
cook 20 mins
Skill level Easy Peasy

You will need:

  • 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


  • 1Add the flour, milk, oil, maple syrup, vanilla and baking powder to a medium bowl. Whisk together until the batter is smooth. Set aside.
  • 2To 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.
  • 3Place 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.
  • 4Use 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).
  • 5Spread the crepes with raspberry chia jam and peanut butter and fold the crepes over. Top with yoghurt and maple syrup as desired.

Tip: Substitute some of the plant-based milk with sparkling water to make the crepes fluffier!

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