Strawberry & peanut butter crêpes

  • Prep: 15m
  • Cook: 20m
  • Serves: 1

A delicious organic breakfast, perfect for summer.


  1. To make the crêpes; add the flour, sugar and baking powder to a large bowl. Stir to combine. Add in the peanut butter, essence and almond milk. Mix to a smooth batter. Set aside for a couple of minutes.
  2. Add a little oil to the base of a non-stick small frying pan. Add a portion of the batter to the pan and swirl around the bottom so you get an even pancake/crêpe.
  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crêpe and you can lift over to flip easily.
  4. Flip and cook on the other side for 30 seconds to a minute. Remove from the pan and place on and cover with a clean cloth to keep warm. Repeat the process with the rest of the batter.
  5. To make the strawberry compote; add the berries & maple syrup to a saucepan and simmer on a medium heat until the berries just start to melt down a little.
  6. To make the crêpes; fill the crepes with almond butter, coconut yogurt and a little compote.
  7. Fold the crêpes around the filling and too with more compote, yogurt and fresh mint.


All to be sourced organic where possible

  • For the crêpes;
  • 65g wholemeal flour
  • 1 tbsp peanut butter
  • 1/2 tsp coconut sugar (add more if you like them sweeter)
  • 1/2 tsp baking powder
  • 300ml almond milk
  • 1/2 tsp almond essence (optional)
  • For the fruit;
  • Handful of local strawberries
  • Splash maple syrup
  • Fillings;
  • Peanut butter
  • Coconut yogurt
  • Fresh mint
Niki, Rebel Recipes

Niki, Rebel Recipes

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