Nutrition Facts
Flaxseed crepes
Amount Per Serving
Calories 253
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 87mg4%
Potassium 186mg5%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Vitamin A 494IU10%
Vitamin C 6mg7%
Calcium 130mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Flaxseed crepes
These taste just like the real deal but are totally plant-based.
Servings: 3
Calories: 253kcal
Equipment
- Small bowl
- Non-stick frying pan
- Whisk
Ingredients
- 1 tbsp ground flaxseed
- 140 g plain flour
- pinch salt
- 250 ml soya milk
- 1 tbsp margarine vegan, melted, plus extra for greasing
- lemon juice to serve
- maple syrup to serve
Method
- Put the flaxseed in a small bowl and add three tablespoons of hot water. Stir well, and then leave to gel for five minutes.
- Sift the flour and salt into a bowl and add the milk, the flaxseed mixture and the melted margarine. Whisk together to make a smooth batter. Rest the batter for 30 minutes.
- Heat a knob of margarine in a non-stick frying pan over a medium heat and add a ladleful of the batter, then swirl the pan to coat the base with the batter. Cook the crêpe until golden, then toss it or turn it over using a spatula and cook the second side in the same way. Keep the cooked crêpes warm while you repeat with the remaining batter.
- Serve with a squeeze of lemon and a drizzle of maple syrup. (The batter will keep in the fridge for up to three days but may need a splash of milk to loosen the mixture as the flaxseed will continue to swell.)
Nutrition
Calories: 253kcal | Carbohydrates: 39g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 186mg | Fiber: 2g | Sugar: 2g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 130mg | Iron: 3mg