crunchy peanut butter (low in sugar, for example Whole Earth)
almonds, chopped and toasted
Icelandic style yoghurt
Blend the eggs, milk and oil in blender until smooth.
Add the flour and continue to blend well. Refrigerate this mix for 30 minutes.
Heat pancake pan on a medium heat and lightly oil.
Pour the mixture on the pan & cook your crepe. Repeat this with the remaining batter to make 8 crêpes.
Place crêpes, browned-sides down, on your plate and spread peanut butter down the centres.
Top each crepe with bananas, berries and yoghurt and roll up.
Sprinkle with nuts and enjoy!
Per 268g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.