strawberry, cashew butter and cacao nibs crepes on a plate with slices of strawberry and a glass of juice

Strawberry, Cashew Butter & Cacao Nibs Crepes

  • 20 mins
  • 3 servings
  • 198 kcal per serving

Ingredients

  • Quaker rolled oats 110g
  • unsweetened almond milk 355ml
  • ½ Tbsp flax mixed with 1 Tbsp of water
  • Pinch of salt
  • maple syrup 1 tbsp
  • cinnamon powder 1 tsp
  • Cashew nut butter 100g
  • Cacao nibs 30g
  • Strawberries, sliced 100g

Preparation

  • Add all ingredients into a blender (not food processor) and blend until smooth.
  • Let it stand for 2 minutes.
  • Blend again, let it stand. This allows the flax egg to set and thicken the mixture.
  • If it’s too thick (yoghurt consistency) add a splash of water to thin and blend again.
  • Using a medium – high heat pan, brush with coconut oil and pour in a small ladle amount of crepe batter, whilst turning the pan to spread across the bottom.
  • Cook for +- 2-3 minutes, in order to achieve crispy edges or when the colour starts to change.
  • Flip, and cook on the other side for 2-3 minutes.
  • Mix together the cashew nut butter and cacao nibs. and spread on the crepes.
  • Serve with sliced strawberries.

  • Storage instructions
    Store in an airtight container in the fridge.


    How long they keep for
    2 days

    Note: If you don't have cashew nut butter you can use peanut butter (or any other nut butter) as a substitute.
strawberry, cashew butter and cacao nibs crepes on a plate with slices of strawberry and a glass of juice
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