Lemon and Blueberry Tremella Crêpes
These Lemon & Blueberry Crêpes are a delicious way to add a little extra nutrition to your day! Blueberries provide fibre and antioxidants, while Tremella mushroom contains polysaccharides and antioxidants that may support immune function and help protect cells from oxidative stress. A simple, nourishing recipe, elevated to support skin and immunity!
Serves: 8-10 thin crêpes
Ingredients:
- 1 cup plain flour
- 2 tsp Superfeast Tremella Powder
- Pinch of salt
- 2 large eggs
- 1¼ cups almond milk
- 1 tbsp melted butter
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 lemon, juice and zest
- 2 cups Wilderberries blueberries, frozen
Method:
- In a large bowl, whisk together the flour, tremella powder and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, maple syrup and vanilla.
- Gradually pour the wet ingredients into the dry ingredients, whisking until smooth. Rest the batter for 20–30 minutes.
- Heat a lightly greased non-stick frying pan over medium heat.
- Pour about ¼ cup of batter into the pan at a time, swirling immediately to create a thin even layer. You need to work quickly here. Cook for 1–2 minutes, until the edges begin to lift and the underside is lightly golden. Flip and cook for a further 20–30 seconds.
- Repeat with the remaining batter.
- Warm blueberries through and scatter them over the crepes. Squeeze over lemon and lemon zest and serve with a dollop of Greek yoghurt.
Recipe & photographs created by @selfbycjs
