Creative crêpes

Crêpes are essentially a very thin pancake that originated from the French region of Brittany, although today they are virtually the national dish of France. The name crêpe comes from the Latin term crispa, meaning “curled”, and because crêpes are so thin that’s exactly what you do, curl them up and fill them with all sorts of things from sweet to savoury.

Although crêpes are traditionally made from wheat flour, eggs, milk and butter there are lots of variations on this, limited only by your imagination. Get experimental with your crêpes by trying our: plant-based buckwheat crêpes with strawberries; pumpkin crêpes; savoury chickpea crêpes; mixed berry protein crêpes; chicken, cheese and chive crêpes; ham and pineapple crêpes; or chocolate crêpes with coconut caramel.

Protein-Rich Banana Coconut Pineapple Crêpe

Recipe / Jacqueline Alwill

A crêpe you could eat any day of the week and never tire of, this crêpe is wonderfully balanced, incorporating protein from eggs, carbohydrate from fruits and fats from nuts and yoghurt.

Serves: 1

1 small ripe banana2 free-range eggs½ tsp vanilla extract½ cup pineapple pieces1 tsp coconutTo serve: 1 tbsp chopped almonds, 2 tbsp coconut yoghurt