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Almond crêpes with avocado & nectarines

These simple, fruit-topped pancakes will keep you going all morning yet they're gluten-free and low in carbs 

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 457
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 16
  • Protein 16
  • Fat 34
  • Fibre 7
  • Salt 0.2

Nutrition per serving

  • Calories 457
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 16
  • Protein 16
  • Fat 34
  • Fibre 7
  • Salt 0.2

Ingredients

  • 2 large eggs
  • 3 tbsp ground almonds
  • 2 tsp rapeseed oil
  • 1 avocado, halved, stoned and flesh lightly crushed
  • 2 ripe nectarines, stoned and sliced
  • seeds from ½ pomegranate
  • ½ lime, cut into 2 wedges, for squeezing over

Tip

Added vitamins
Pomegranate seeds don't just add an extra visual flourish, they contain protective antioxidants including vitamin c.

Method

  1. Beat one egg and 1 1 /2 tbsp of the almonds in a small bowl with 1 tbsp water. Heat 1 tsp oil in a large non-stick frying pan over a medium heat and pour in the egg mixture, swirling the pan to evenly cover the base. Cook until the mixture sets and turns golden on the underside, about 2 mins. (There is no need to flip it over.) Turn it out onto a plate and make another one with 1 tbsp water, the remaining egg, oil and almonds.

  2. Top each crêpe with the avocado, nectarines and pomegranate, and squeeze over the lime at the table.

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