This was a lovely breakfast idea I spied in Goodfood Magazine a while back – and so easy! It can be made per person or per crêpe and so it is even doable on a midweek morning. It’s lovely and filling and can be used as a vehicle for healthy or not-so-healthy toppings. The crêpes tend to stick a little and don’t behave quite like the tradtional ones, but I was prepared to accept that once I tasted them! With a little greek yoghurt and fruit, it does feel like a treat.
Per crêpe:
1 large egg
1.5tblsp ground almonds
1 tblsp water
I decided to be novel and gave the kids a jar to each shake their own (I know!) but feel free to beat the ingredients in a bowl, unless of course you’d like to do that too!
Heat a medium pan with a spoon of oil and when the pan is medium hot, pour the beaten egg mix in and swirl it around to coat the pan. Don’t let the pan get too hot. Now leave it set for a minute or two, then it is done (no flipping this one!) Turn carefully out onto a plate and eat with your favourite accompaniments.
We have tried berries and coconut yoghurt (Glenisk is yum), diced apple and raspberries or cherries with a dash of maple syrup, and blueberries with greek yoghurt swirled with a spoon of lemon curd. All delish!
