Recipe
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
10 mins to prep
20 mins to cook
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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.
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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.
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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.
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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).
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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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Recipe: Rainbow Nourishments
