Super simple, golden and crisp almond crepes filled with nut butter, warm gooey berries and topped with coconut yogurt and fresh mint. The perfect treat for the whole family.
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There’s something really special about pancakes and crepes, don’t you think?
Maybe because they take a little more effort than you think and you never quite know if there’re going to come out right… will they stick, burn, be fluffy?
And of course you can follow the same method every time and they turn out differently, (or is that just me), although one thing I have learnt after years of making crepes is that having a superb quality non-stick pan is key to creating the perfect one.
These sweet golden almond crepes are the perfect recipe to practice on; created with buckwheat flour, almond milk, almond butter, and a splash of almond essence. I like to fill mine with even more almond butter, cool and creamy coconut yogurt, warm, gooey berries, then finished with fresh mint. But you can fill yours with anything your heart desires – why not let your imagination go crazy?
This is also such a fantastic recipe to create with the family on the weekend; the kids (and adults) will love being able to pick their own toppings and fillings.
Love Niki xxx
Super simple, golden and crisp almond crepes filled with nut butter, warm gooey berries and topped with coconut yogurt and fresh mint. The perfect treat for the whole family.
Prep time: 10 minutes mins
Cook time: 10 minutes mins
1 serving
4.50 from 4 votes
Ingredients
For the crepes
- 1/2 cup buckwheat flour
- 1 tbsp almond butter
- 1/2 tsp coconut sugar
- 1/2 tsp baking powder
- 1/2 cup plus 3 tbsp almond milk
- 1/2 tsp almond essence optional
For the warm berries
- Handful of blackberries washed
- Handful blueberries washed
- Splash water
- Splash maple syrup
Fillings
- Almond butter
- Coconut yogurt
- Fresh mint
Instructions
To make the crepes
Add the flour, sugar and baking powder to a large bowl and stir to combine.
Add in the almond butter, almond essence (if using) and almond milk. Mix to a smooth batter, then set aside to rest for 2-3 minutes.
Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even pancake/crepe layer.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
Flip and cook on the other side for 30 seconds to a minute.
Remove from the pan, place on a plate and cover with a clean cloth to keep warm.
Repeat the process with the rest of the batter.
To make the warm berries
Add the berries, water and maple syrup to a saucepan and simmer on a medium heat until the berries soften.
To serve
Fill the crepes with a layer of almond butter, coconut yogurt and some of the warm berries.
Fold the crepes around the filling and top with more warm berries, yogurt and fresh mint.
Serve and enjoy!
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
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Discuss this Recipe with Niki
7 Responses
Hi,
Just wondering how well these would freeze. I would like to make them up for Christmas and with all the prep and number of people to serve at once, it would be nice to make ahead and freeze.
Reply
Hi Kelly
I haven’t tried but I don’t think so. Its would be better to make the batter ahead of time and make them fresh so that they are warm and fluffy.
Love
Niki xxxReply
Lovely! Can you replace the buckwheat for wheat flour?
Reply
Hi Teju
Absolutely, would be delicious
Love
Niki xxxReply
Beautiful fantástico
Reply
Looks absolutely beautiful! Can you substitute the almond butter for canned pumpkin?
Reply
Of course! Sounds lovely xxx
Reply
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