Almond crêpes with avocado & nectarines

February 10, 2018

This article was written for Annabel & Grace, which is now part of Rest Less.

As so many of our friends are deciding to be more careful about what they eat, we need to have some gluten free, dairy free or vegan recipes up our sleeves. This colourful pancake recipe is made with ground almond batter base and is topped with avocado, nectarines, pomegranate and lime. Gluten free and low in carbs these were a winner in our house (and we eat anything!!)

Almond crêpes with avocado & nectarines CountryWives online magazine

Almond crêpes with avocado & nectarines

Ingredients serves 2
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

How to prepare
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.


Recipe from Good Food magazine, June 2016


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