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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

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10 mins to prep

20 mins to cook

  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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!

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