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Crepes with Almond Butter & Raspberries

Crepes with Almond Butter & Raspberries

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Crepes are one of the easiest and most versatile things you can whip up in the kitchen. You can make them sweet or savoury, and top them with just about anything you fancy. Since Valentine's Day is upon us, I wanted to make something with raspberries & chocolate, and these crepes were born. Perfect for either breakfast, brunch or dessert, these crepes get a protein boost thanks to the almond butter, and will keep you fuller for longer. 

I used the almond butter from Forty Thieves and I absolutely love it. The almonds are dry roasted in small batches and have no added sugar, salt or preservatives. So it's as natural as it gets! Made here in New Zealand, the Forty Thieves brand also includes salted macadamia butter, cacao hazelnut with toasted coconut and cashew butter. 

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Recipe adapted from: Sweet As Honey

Crepes with Almond Butter & Raspberries

Yield: 8 crepes

Ingredients:

1 and 3/4 cups all-purpose flour
3 eggs
Pinch salt
1 tablespoon vanilla extract
1 teaspoon granulated sugar
2 tablespoons butter, melted
2 cups milk

Toppings:

Almond butter
Raspberries, fresh or frozen. If using frozen, thaw before using
Dark chocolate, melted

Method:

  1. In a large bowl, combine the flour, eggs, salt, vanilla, sugar and butter. Whisk together.
  2. Using an electric mixer, add the milk gradually, and beat until batter is smooth and no lumps remain. 
  3. Cover the bowl with cling wrap and place in the refrigerator for 30 minutes. This ensures the crepes will be nice and tender. 
  4. Heat a lightly greased pan (either a crepe pan or fry pan) over medium/high heat. Holding the handle with one hand, use the other hand to pour the batter into the pan, tilting the pan to evenly distribute the batter. You want it to be as thin as possible, so only pour in enough batter to cover the pan. 
  5. Cook for 1-2 minutes then carefully flip the crepe over to cook the other side. Cook for a further minute then transfer to a plate. 
  6. Spread a thin layer of almond butter on each crepe, add some raspberries, then roll. Drizzle the crepes with melted chocolate and serve warm. 

Notes:

  • Make sure your pan is non-stick for best results.
  • For thin, crispy crepes, the pan needs to be hot. Adjust the temperature of the pan as you go, you want it hot but not so hot it burns the crepes. After heating my pan on medium high, I found medium to be the perfect temperature for cooking the crepes.  
  • The tilting of the pan is essential to get a thin, crispy crepe.
  • The first crepe is usually the test crepe & doesn't look the best. Either toss it or eat it while cooking (as I did).
  • For leftover crepes, place a piece of parchment paper between each crepe, wrap tightly in plastic wrap, and store in a zip-lock bag in the refrigerator for up to 5 days. Reheat in the pan. 
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To buy Forty Thieves products, click here

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