[donotprint] I love my pancakes and I love them thick, fluffy, a little doughy and almost “cake” like. That said I get a longing for crepes every now and thing, packed full of delicious fruits and drizzled with my nut butter of choice.
I usually end up making one mighty crepe which is probably a little thick to be considered such but this time I took a risk… made a thinner batter and split it in two. It’s “the fear” that’s held me back until now. Will it stick to the pan, will it fall to pieces, will it crumbled when I go to fill it….
Yes I most definitely over think the outcome of my breakfast expeditions especially when I’m feeling particularly hungry. These crepes were actually enjoyed on Sunday (a.k.a my birthday) but I’ve another batch of batter sitting and waiting for me on my return from Super Spin this morning.
Chickpea and Buckwheat flours mixed, a little flax egg and water. It’s that simple. Cooked in a large skillet, waiting your patience and giving it a little wiggle and push with the back of spatula before attempting to flip. The key is to wait a few minutes longer than you think it needs!
I filled the two crepes with sliced banana and lots of mixed fresh berries. Side by side and drizzled with some drippy SunButter, sprinkled with cacao nibs and coconut…breakfast perfection personified!
It was an awesome birthday breakfast treat on all counts; I’m not going to lie the mere excitement of the crepes turning out so fantastically well was almost as good as getting to eat them! I know I’m not the only one out there that does that little leap when a recipe turns out to be a success
Cacao nibs are officially my favourite breakfast topping of late…on oats, pancakes, crepes and of course smoothies…love their distinct rich flavour and the fine little bits of crunch they bestow to whatever you have the pleasure of eating them with.
What’s your favourite crepe filling? Do you get “the fear” when making them that they won’t turn out? [/donotprint]
Berry Filled Grain Free Crepes
Servings – 1
Preparation Time – 15 minutes
Cooking Time – 8 minutes
- 30g (1/4 cup) chickpea flour
- 20g (2 tbsp) buckwheat flour
- 1/4 tsp baking powder
- 1 tbsp ground flax + 3 tbsp water
- 160ml (2/3 cup) water
- 1/2 tsp cinnamon
Filling & Topping
- 2 tbsp SunButter
- 1 cup mixed berries (blueberries, strawberries, raspberries)
- 1 small banana sliced
- 1/2 tbsp cacao nibs
- 1 heaped tsp desiccated coconut
- Whisk together flax and water and set to one side for 15 minutes until “eggy” in consistency.
- Meanwhile blend together flours, baking powder, cinnamon and water using a handblender- I find this is the best way to create a super smooth batter in an instant.
- Whisk in flax egg and start heating your non stick pan/skillet over a medium heat. I used a really good non stick pan; if your unsure about yours you’ll need to use a little coconut oil to ensure the crepe doesn’t stick.
- Pour in half the batter and allow to cook for 5 minutes. Using a spatula press the crepe gently and give it a little nudge in the middle. Once it’s loose in the pan gently flip using your spatula if you’re worried about it folding in on itself.
- Allow to cook for a further 3-4 minutes on the other side. Repeat with the other half of the batter.
- Lay berries and banana down the middle of each pancake and fold in the sides. Top with some reserved banana slices, drizzle with SunButter and sprinkle with cacao nibs and coconut.