Wholegrain crepes with strawberry chia jam
Pancakes or crepes? I couldn’t choose a favourite if I tried, as I love them both. This recipe is a total winner because of the delicious home-made chia jam it comes with. It has such a lovely, sweet flavour and any leftovers can be used on toast, waffles, crumpets or scones. Win!
MAKES 12 CREPES For the batter:
For the chia jam:
200g frozen
60g plain wholemeal flour strawberries
90g porridge oats 1 tbsp runny honey 4 eggs 2 tbsp water
320ml semi-skimmed or 1 tbsp chia seeds non-dairy milk To serve: pinch of salt a big dollop of 2 tbsp melted coconut oil, low-fat natural plus a little extra for frying yoghurt
1 Use a free-standing blender or electric hand blender to blend together all the crepe batter ingredients until smooth. Leave to rest for 10 minutes.
2 Meanwhile, make the jam. Place the frozen strawberries, honey and water into a small saucepan and cover with a lid. Cook over a medium heat for 5 minutes until the strawberries have released some juice and softened, then remove the lid and simmer for another 5 minutes to reduce slightly.
3 Use a potato masher or fork to mash the strawberries into a chunky paste (or blitz with a hand blender, if you prefer a smooth texture). Remove from the heat and stir in the chia seeds. Set aside to thicken and cool.
4 When ready to cook the crepes, lightly grease a medium, non-stick frying pan with a thin layer of coconut oil and set over a medium heat. Pour in a few tablespoons of batter while tilting and swirling the pan to make a thin, even disc of batter. Cook until the underside is golden, then flip the crepe over and cook on the other side. Remove the crepe to a plate and set aside.
5 Repeat until you’ve cooked all of the crepes.
6 Serve with the jam and yoghurt on the side.