All I feel like eating for breakfast on rainy days is something comforting. Instead of making pancakes again I decided on crepes, but of course a healthified version. They turned out really well and were the perfect breakfast to devour whilst it was miserable weather outside.
The batter is meant to be quite runny, this is how crepes turn out so thin. The flaxseed meal will thicken it though, so the longer you leave the batter the thicker it will become.
The trick to not breaking the crepes when flipping is to either use two spatulas or waiting until all the batter has cooked before flipping. This may take a few minutes but it is much better than trying to fix a broken crepe.
I didn’t fry the pear in anything as I used a nonstick pan, however you could use a dash of water or coconut oil if needed.
Grain-free crepes with pear, coconut yoghurt, almond butter and cacao nibs
Makes 3 large crepes
- 1 cup almond milk
- 1/2 cup almond meal
- 2 eggs
- 2 TBSP flaxseed meal
- 3 TBSP coconut oil
- 2 pears, washed and sliced
- 1 TBSP cinnamon
- Coconut yoghurt, almond butter, desiccated coconut and cacao nibs for topping
- Mix almond milk, almond meal, eggs and flaxseed in a bowl. Set aside for 5 minutes to thicken.
- Heat medium-sized frypan over medium heat with 1 TBSP coconut oil. Place 1/3 crepe batter into pan and tilt so the batter covers the pan base with a thin film. Wait until all the batter has cooked, then use a large spatula to flip. Cook on the other side then transfer to a plate and keep warm.
- Repeat with remaining crepe batter until it has all been cooked.
- In a small frypan place the pears and cinnamon. Cook until softened.
- Lay crepe on a large plate, place cooked pear down the far left side and roll.
- Place coconut yoghurt, almond butter, desiccated coconut and cacao nibs on top. Enjoy!
What do you most enjoy eating for breakfast when it’s miserable weather outside?