Lemon Crepes

If you love pancakes, try these crepes for a great, light variation. Fresh lemon and Stevia is definitely our favourite topping, but there are so many different options out there! Some other ideas are fresh strawberries, blueberries or raspberries, coconut ice cream or yoghurt (or you could try a more savoury flavour). Let us know what delicious creations you come up with, and send us a picture through our Facebook page or Instagram. These crepes can be enjoyed as a light summer breakfast, brunch, lunch or maybe even dinner! A great weekend treat at any time of the day, or an easy (and crowd-pleasing) option for a casual brunch with friends.

2 servings, 4 crepes

80g Protein Pancake Mix 2 eggs or 4 egg whites 80 mls of your choice of milk 1 teaspoon vanilla essence Butter for the pan Juice of 1 fresh lemon 2 teaspoons stevia sprinkled on top --Equipment 1 large mixing bowl 1 egg whisk or electric beaters 1 large non stick pan

In a large bowl, combine all dry ingredients. Slowly add liquid ingredients mixing to combine as you go. Once combined let sit to thicken for 10 minutes. Heat a large non stick pan until its nearly smoking – then turn down to low (tip: this ensures the mixture won’t stick). Pour 1/4 of the mix into the pan and tilt pan until crepe is a large even shape. Cook on low until bubbles start to form and you can see the edges are holding together. Using your flipping technique (or an egg flip) turn crepe and lightly cook on other side. Keep crepes covered and warm until ready to serve with your favourite toppings. Enjoy!