While it is not berry season, we are currently finding them everywhere at both farmer’s markets and stores. This inspired us to use handfuls of fresh strawberries and blueberries in this mornings breakfast recipe.
Blueberries have one of the highest capacities for antioxidants when it comes to fruit. Antioxidants fight off free radicals, the bad guys known to cause premature aging.
Strawberries contain more anti-aging vitamin C than oranges. Vitamin C is associated with fewer wrinkles and less age-related dry skin, while fighting free radicals that lead to fine lines and collagen loss.
This delicious sweet recipe is not only a great breakfast treat but also a boost of antioxidants!
P.S. Mastering the crepe technique can be tricky, but once you got it down, you will be making the most delicious, versatile crepes ever!
3/4 cup almond milk (or nut milk preference)
1/2 cup water
1/4 cup vegan butter spread or 1 tablespoon Ener-g egg replacer mixed with 4 tablespoons water
1 tbsp coconut sugar
3 tbsp maple syrup, grade B
1 cup whole wheat flour
1/4 tsp salt
1-2 cups sliced fresh berries
1 tbsp fresh lemon juice
1. In a large mixing bowl, blend almond milk, water, 1/4 cup vegan butter, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
2. In a blender, blend 1 cup berries, lemon juice and 1-2 tbsp maple syrup for berry sauce.
3. Lightly grease a 5 to 6 inch skillet with some coconut oil. Heat the skillet until hot. Pour 1 ounce of batter into the pan and swirl to evenly spread. Cook just until the edges start to pull away from the bottom of the pan, about a minute. Very carefully flip and cook 10-15 seconds more on other side.
4. Spoon about 2 tbsp of the berry sauce and a handful of berries down the center of the crepe. Fold sides over. Feel free to top with more berries and maple syrup for an extra sweet treat.