Recipe: Sunday Morning Crepes

Pancake mornings seem to be a special tradition in many homes...I remember them as a child with dad cooking, then learning to make crepes staying with my cousin in Europe, then in university having pancake nights with my roomie, and now as our own family tradition. It is as least once a week that this family favourite makes it to the table, so as I do, I have played with the recipe over the years to try and increase its health factor. These ones are affectionately called polka dot pancakes :)

Strawberry Sauce:
In a saucepan over medium high heat combine:

• 2 cups frozen sliced strawberries (any berry or fruit can be used)
• 2 tbsp fresh lime juice
• 1 tbsp honey

Bring to a boil, then reduce to a simmer. When your crepes are ready, mash berries with a potato masher to make a thicker sauce.

Crepes:
In a large bowl, whisk together:

• 1 egg
• 1 egg white
• 1 tsp grapeseed oil
• 1 tsp honey
• 1 tbsp pure vanilla

Add in 2 parts and mix thoroughly:

• 1 3/4 cup skim or almond milk (I don't recommend my usual favourite coconut milk. It makes the batter sticky and trickier to work with.)
  
• 1 1/4 cup whole spelt flour
• 2 tablespoons chia seeds
  

Let stand in fridge for about 30 minutes. This batter can be made the night before and covered in the fridge over night for the not-so-morning people:)

Melt 1 tsp coconut oil in a medium frying pan on medium heat.

Scoop 1/2-3/4 of a ladle full of batter into the bottom of frying pan (amount will vary with size of pan). Immediately lift pan off heat and tilt and rotate to coat the bottom of the pan with a thin layer of batter. Cook until the top is just dry and bottom is very lightly golden brown. Flip crepe with spatula and lightly brown the other side. Place on a plate and stack the crepes on top of each other as they come off the heat to keep warm and soft.

Top crepe with Strawberry Sauce and roll to serve. If you would like a little extra protein boost, sprinkle with almond slivers and fill with plain greek yogurt. YUMMM!

Namaste

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