5 min Prep, 10 min Cook
Contains Oats and more
- For the crepes:
- For the cream filling:
- For the strawberry drizzle:
Combine all the ingredients for the crepes in a deep, medium-sized bowl and whisk, with an electric whisk, until the batter is smooth and free from lumps. The batter will be quite thin.
Melt a drop of coconut oil (vegetable oil will work as well) on a low-medium heat, in a small pan.
Pour batter (I use three flat tablespoons but it will differ according to the size of your pan) onto the centre of the pan while swirling the pan’s handle, using a circular movement of your wrist, to cover the base and create a thin crepe.
When the underneath is golden, flip the crepe (Note: the edges of the crepe should be peeling upwards and so I use my fingers to flip them as it’s much easier than using a spatula).
Remove when the crepe is completely cooked on the other side and repeat with the remaining batter.
Whilst the crepes are cooking, combine the ingredients for the cream filling in a small, shallow bowl until the mixture is smooth and free from lumps. Add more liquid as required to thin the filling.
Fill each crepe with the cream filling. Top with strawberries, a chopped bar and drizzle with the strawberry sauce.
Serving Size 163 g
|Amount Per Serving|
|Calories 208 cals||10%|
|% Daily Value*|
|Kilojoules 873.7 kJ||10%|
|Fat 5.4 g||8%|
|Sodium 177.4 mg||8%|
|Carbohydrate 28.1 g||9%|
|Protein 9.3 g||19%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|