Impress your loved ones with these quick and easy Wholegrain Crêpes with sweet Strawberry Chia Jam from Joe Wicks’ Feel Good Food.
Pancakes or crepes? I couldn’t choose a favourite if I tried, as I love them both. This recipe is a total winner because of the delicious home-made chia jam it comes with. It has such a lovely, sweet flavour and any leftovers can be used on toast, waffles, crumpets or scones. Win!
MAKES 12
INGREDIENTS
Crêpe Batter
60g plain wholemeal flour
90g porridge oats
4 eggs
320ml semi-skimmed or non-dairy milk pinch of salt
2 tbsp melted coconut oil, plus a little extra for frying
Strawberry Chia Jam
200g frozen strawberries 1 tbsp runny honey
2 tbsp water
1 tbsp chia seeds
METHOD
- Use a free-standing blender or electric hand blender to blend together all the crepe batter ingredients until smooth. Leave to rest for 10 minutes.
- Meanwhile, make the jam. Place the frozen strawberries, honey and water into a small saucepan and cover with a lid. Cook over a medium heat for 5 minutes until the strawberries have released some juice and have softened, then remove the lid and simmer for another 5 minutes to reduce slightly.
- Use a potato masher or fork to mash the strawberries into a chunky paste ( or blitz with a hand blender, if you prefer a smooth texture). Remove from the heat and stir in the chia seeds. Set aside to thicken and cool.
- When ready to cook the crepes, lightly grease a medium, non-stick frying pan with a thin layer of coconut oil and set over a medium heat. Pour in a few tablespoons of batter while tilting and swirling the pan to make a thin, even disc of batter. Cook until the underside is golden, then flip the crepe over and cook on the other side. Remove the crepe to a plate and set aside.
- Repeat until you’ve cooked all of the crepes.
- Serve with the jam and some yoghurt on the side.
JOE’S TIP
You can store any leftover jam in a clean jar in the fridge for up to 1 week.
Love this recipe? Check out Joe’s Strawberry and Yoghurt Flapjacks