Perfect for breakfast or dessert, this fruit crepe is sure to be a hit. You can use the crepe base and change up the filling to make this dish either savoury or sweet! Stay tuned for future savoury crepe recipes!
First you will whisk together half a cup of whole wheat all purpose flour, one large egg, a third cup of unsweetened vanilla almond milk, a third cup of water, half a teaspoon of vanilla extract, a pinch of salt and cinnamon to taste. (If you wish to make savory crêpes, omit the cinnamon and vanilla).
Next heat up a pan on low heat and coat with cooking spray. Remove from heat and add your batter into the pan, making circle like motions in order to evenly distribute a thin layer of the batter. Cook on low-medium heat for one to two minutes per side. Make sure to coat the pan with cooking spray each time before adding batter.
Spread one tablespoon of apple butter evenly on crepe. Fill with a third cup of sliced strawberries and a quarter cup of sliced bananas. Roll up and top with a tablespoon of maple syrup. Serve and enjoy!
Apple Butter Strawberry Banana Crêpes
Makes 4 small or 2-3 large crêpes.
½ cup Whole wheat all purpose flour
1 Large egg
1/3 cup Water
1/3 cup Unsweetened vanilla almond milk
½ tsp Vanilla extract
Pinch of salt
Cinnamon, to taste
1/3 cup Strawberries, sliced
¼ cup Bananas, sliced
1 tbsp Apple Butter per crêpe
1 tbsp Maple syrup per crêpe
- Whisk together flour, egg, almond milk, water, vanilla, cinnamon and salt until you have a smooth consistency.
- Slightly heat up your pan on low heat and coat with cooking spray. Remove from heat and add batter into pan, making circle like motions to properly coat the whole pan with a thin layer of batter. Put back on stove and cook on low-medium heat for 1-2 minutes per side. Spray pan before adding batter every time.
- Coat crêpe with apple butter. In the center, fill with fruit. Close up the sides and top with maple syrup.
The whole batter is approximately 300 calories. Filling per crêpe is approximately 120 calories.