- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1 cup
- quick oats
- 250 mL
- 1 can
- low-fat coconut milk
- 400 mL
- 1 tbsp
- flax meal
- 15 mL
- 1 tbsp
- maple syrup
- 15 mL
- 1/2 tsp
- baking powder
- 2 mL
- 1/4 tsp
- salt
- 1 mL
- 3 tbsp
- canola oil, divided
- 45 mL
- 1/3 cup
- natural smooth or crunchy peanut butter
- 75 mL
- 1/2 cup
- raspberry jam
- 125 mL
- 8
- dates, pitted and chopped
Directions
Step 1
In blender, pulse oats, coconut milk, flax meal, maple syrup, baking powder and salt just until combined. Drizzle in 2 tbsp (30 mL) canola oil and mix until smooth.
Step 2
Heat 8-in. (20-cm) non-stick skillet over medium heat. Brush with some of the remaining oil. Pour 1/4 cup (60 mL) batter into middle of skillet; quickly swirl to coat bottom of skillet. Cook 1 to 2 min. or until crêpe begins to curl at edges and lift away from skillet. Flip and cook another 30 sec. to 1 min. or until set. Transfer to plate. Repeat with remaining batter to make 8 crêpes.
Step 3
To assemble crêpes, spread peanut butter and jam onto half of each crêpe. Sprinkle dates on filling. Fold each crêpe in half, then fold in half again to form a quarter-round. Serve immediately.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving: 1/4 of the recipe
- Calories:
- 540
- Fat:
- 28 g
- Saturated Fat:
- 6 g
- Carbs:
- 67 g
- Fibre:
- 6 g
- Sugar:
- 41 g
- Protein:
- 8 g
- Sodium:
- 220 mg
