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A delicious organic breakfast, perfect for summer.
To make the crêpes; add the flour, sugar and baking powder to a large bowl. Stir to combine. Add in the peanut butter, essence and almond milk. Mix to a smooth batter. Set aside for a couple of minutes.
Add a little oil to the base of a non-stick small frying pan. Add a portion of the batter to the pan and swirl around the bottom so you get an even pancake/crêpe.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the crêpe 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 and place on and cover with a clean cloth to keep warm. Repeat the process with the rest of the batter.
To make the strawberry compote; add the berries & maple syrup to a saucepan and simmer on a medium heat until the berries just start to melt down a little.
To make the crêpes; fill the crepes with almond butter, coconut yogurt and a little compote.
Fold the crêpes around the filling and too with more compote, yogurt and fresh mint.
All to be sourced organic where possible
For the crêpes;
65g wholemeal flour
1 tbsp peanut butter
1/2 tsp coconut sugar (add more if you like them sweeter)