- 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
