DALEY'S APPLE COMPOTE & CINNAMON CREPES

Apple compote & cinnamon crepes packed with omega 3 and anti-inflammatory ingredients. These delicious tender crepes are made from a freshly made smooth apple compote, ground cinnamon, nut butter, gluten-free buckwheat flour and topped with a drizzle of maple syrup. Happy cooking!

Substitute:

• No apples? Try with pears or quinces instead. You can also use 1 mashed banana instead. 

• No walnut butter? Use any nut butter such as almond, cashew, peanut, pecan or hazelnut butter. 

• No buckwheat flour? Use plain flour instead. 

• No coconut oil? Use butter instead. 

• No maple syrup? Use honey instead. 

Prep time: 20 minutes

Cook time: 10 minutes 

Serves 2

Ingredients:

• 2 apples

• 1 tbsp of walnut butter

• 300 ml milk of choice

• 130 g buckwheat flour 

• 1 tsp of maple syrup, plus extra for serving 

• 1 tsp ground cinnamon

• 1 large egg 

• Coconut oil, for cooking 

Method:

For the compote: cut the apples into chunks and place in a small saucepan with 100 ml of water. Cover, place over a medium heat and cook until tender. If needed add an extra splash of water to get a good steam in the pan, which will help the apples cook more rapidly. Blend in a food processor until smooth. 

For the batter: In a food processor, add 90 g apple compote, walnut butter, milk, flour, cinnamon, maple syrup and egg. Blend until smooth. 

For cooking: Heat a medium or large non-stick frying pan with some coconut oil. Pour about 4 tbsp of batter in the pan, and cook for about 1 minute on one side and 30 seconds on the other side, until golden. Repeat with the rest of the mixture. The batter makes 6-8 crepes, depending on size. Serve with a good drizzle of maple syrup. Enjoy! 

 How to store:

Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 3 months.