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
- Serves 2
Nutrition per serving
- kcal 457
- fat 34g
- saturates 5g
- carbs 18g
- sugars 16g
- fibre 7g
- protein 16g
- salt 0.2g
- 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
Pomegranate seeds don't just add an extra visual flourish, they contain protective antioxidants including vitamin c.
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.
Top each crêpe with the avocado, nectarines and pomegranate, and squeeze over the lime at the table.