Description
Delicate matcha crepes filled with sweet raspberry preserves. A lovely Mothers Day treat!
Ingredients
Units
Scale
- 1 cups (237 ml) whole wheat pastry flour
- 1 1/2 tablespoons matcha
- 1/4 teaspoon salt
- 1 1/4 cups (296 ml) water
- 2 tablespoons oil or melted butter of choice
- 2 eggs
- 1 tablespoon honey
- coconut oil spray
- Bonne Maman Raspberry Preserves (chocolate chips, whipped cream)
Instructions
- Add the flour, matcha, salt, water, oil/butter, whisked eggs, and honey to a large bowl and whisk until just combined. Let the batter sit.
- Heat a small non-stick pan over low heat and spray with cooking spray.
- Spoon 1/4 cup of batter onto the pan and spread evenly along the bottom. Cook on low until the edges set and the tops have small holes.
- Gently flip the crepe and cook for another minute or two.
- Serve immediately.
Notes
- For a smoother batter, let it rest in the refrigerator for at least 30 minutes before cooking.
- Substitute other fruit preserves, such as strawberry or apricot, for the raspberry preserves.
- Store leftover crepes, covered, in the refrigerator for up to 2 days; reheat gently in a pan or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 crepe
- Calories: 200
- Sugar: 15
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 50