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 ;)
You will need
Serves 4
- 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
- 1/2 teaspoon baking powder
To serve
- 1 cup raspberries, fresh or frozen
- 2 tablespoons chia seeds
- 1 cup plant-based yoghurt
- 1/2 cup peanut butter
- Maple syrup, as desired
Recipe: Rainbow Nourishments
Directions
-
Step 1
Add the flour, milk, oil, maple syrup, vanilla and baking powder to a medium bowl. Whisk together until the batter is smooth. Set aside.
-
Step 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.
-
Step 3
Place a medium sized non-stick saucepan over medium heat and lightly drizzle with oil. Pour about 1/2 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.
-
Step 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).
-
Step 5
Spread the crepes with raspberry chia jam and peanut butter and fold the crepes over. Top with yoghurt and maple syrup as desired.
Hot tip!
Substitute some of the plant-based milk with sparkling water to make the crepes fluffier!
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
Recipe: Rainbow Nourishments
