"Peanut butter and raspberry jam crepes! Perfect for breakfast, dessert, or let's be real, any time of the day! This is one of the many recipes I developed for @animalsaustralia and @mediaprecinct and it was a DREAM team and project! You know when you just love your job (and when you don't lol)?! This was a great one! I've worked with a hugggeeee range of people in non-profit, government and freelancing over the 15 or so years so I honestly appreciate good colleagues/clients beyond words! You know what I mean?! Anyway, here's the recipe or find more easy vegan recipes at Animals Australia's website (I'll link in my bio) xo"
Peanut Butter and Raspberry Chia Jam Crepes
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A Note from Feedfeed
Crepes are delicious for breakfast, dessert or even dinner if you fill them with savory fillings! If you're feeling up to it, make a double or trible batch and use the left over crepes to build a Crepe Cake!
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- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 8 crepes
Recipe Card
ingredients
- 2 cups all purpose, wholemeal or spelt flour
- 3 cups plant-based milk, such as almond, soy or coconut
- 2 tablespoons olive oil, plus additional for cooking
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 cup fresh raspberries, to serve
- 2 tablespoons chia seeds
- 1 cup plant based yogurt
- 1/2 cup peanut butter
- Maple syrup, as desired
Method
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.
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.
Step 3
Place 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.
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).
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.