Peanut Butter & Raspberry Chia Jam Crêpes

Directions:

• 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.

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Nah not my cup of tea