Whole-Wheat Crepes with Lovebean and Fruit Recipe
1 cup whole-wheat flour
1 cup milk (we used oat milk, any should be fine)
¾ cup water
1 tablespoon honey
1 teaspoon vanilla
¼ teaspoon salt
1 tablespoon butter, melted
Lovebean (any flavour)
Your favorite fruit fillings (we used apples and bananas)
Put all ingredients into a blender and blend until smooth. Let the batter stand for 15 minutes.
Put a small pat of butter into a crepe/pancake pan over medium heat, and move it around to make sure the butter covers the full surface of the pan – this is important, otherwise the crepe will stick.
Add a ladle full of batter to the pan and twist the pan around until the batter covers the bottom. If you still have holes, add a bit more batter. Leave the crepe to cook on that side for around 2 minutes – you will know it is ready to be flipped when you can jiggle the pan and see the crepe moving around. Flip the crepe with a spatula and let the other side cook for 1-2 minutes. Remove the crepe to a plate and keep warm while you use the rest of the batter. Depending on size, you should be able to make 11 or 12 crepes.
Once you are ready to serve, just fill your crepe with some Lovebean and any fruit you wish. We made some with Caramel Sea Salt Lovebean and apples and some with Lovebean In The Raw and banana slices, then we drizzled melted Lovebean over the top. A wholesome and delicious treat!