3 Ingredient Crepes with Banana & Almond Butter

POV: You slowly arise from your freshly washed bedding after a totally undisturbed 9 hour night sleep. You realise you're faced with the blissful prospect of no work to do, no place to go and - perhaps best of all - no social plans to commit to. Zero. You're free as a bird. Nice, eh? The only thing that could make this situation more idyllic is if a really good breakfast was involved (well, that, and the latest season of 'Next in Fashion' for some Tan France wholesomeness).

A perfect morning like this calls for pancakes! No... wait. Not pancakes. You're still recovering from last week's boozy bottomless brunch and the mere thought is sparking a series unwelcome flashbacks. Something more refined, perhaps? Like, I don't know... crepes? Yes! Ah-hah. Now you're talking. But wait! You look in your cupboards and they're painstakingly bare. You could walk to the shops, but then that would require excess movement. But wait! You do have flour, milk, and salt. And thanks to this recipe, it turns out you can have your crepe and eat it. Then go back to bed for your second favourite activity after eating breakfast foods: adding expensive items to your online shopping bag with no intention of buying them. Truly, a perfect morning.



100g wholemeal spelt flour
300ml almond milk
pinch of salt
1/2 tsp cinnamon (optional – but recommended!)
1 tbsp oil


1 cup frozen blueberries
1/2 banana
1 tbsp almond butter
honey/maple syrup, to drizzle
flaked almonds, optional


In a bowl, combine the flour with the milk, salt and cinnamon – if using. Stir until a smooth and runny consistency forms and set aside.
Pour the blueberries in to a saucepan and heat up until completely melted, simmering whilst you prep the crepe.

Heat up the coconut oil in a pan on a medium high heat – letting the pan get nice and hot. Thinly spread the batter on to the pan (around 1 1/2 ladel’s) and allow to cook for a few minutes until almost cooked through. Turn around and let the other side go golden and nice and crispy around the edges – about another 2 minutes.

Transfer to a plate, cover half with the blueberries and banana and fold the other half on top, before drizzling the almond butter and honey on top. Crush on some almonds for a little extra crunch. Serves up!


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