A nourishing recipe that gives you a glow from the inside out might sound too good to be true. The secret ingredient? The Beauty Chef’s COLLAGEN Inner Beauty Boost.
Breakfast is the most important meal of the day. By incorporating The Beauty Chef’s COLLAGEN Inner Beauty Boost, this delicious recipe promotes radiant skin from within. Light-as-air coconut crepes are filled with fresh strawberries and rosewater-infused yoghurt for an impressive plate.
12 strawberries, sliced
1 tbsp crushed pistachios, to serve
1 tbsp COLLAGEN Inner Beauty Boost, for drizzling
¼ cup (30g) coconut flour
¼ cup (30g) arrowroot flour
3 free-range organic eggs
¾ cup (180ml) almond milk
Ghee or extra-virgin coconut oil, for greasing
1 cup (250g) coconut yoghurt
2 tbsp COLLAGEN Inner Beauty Boost
½ tsp rosewater
1. To prepare the crepes, whisk together the coconut and arrowroot flours in a medium bowl. In a separate bowl, whisk the eggs and almond milk until well combined. Gradually pour the wet ingredients into the dry, whisking continuously to form a smooth batter. Cover and refrigerate for 30 minutes to allow coconut flour to rehydrate.
2. To prepare the rose yoghurt, whisk the ingredients together in a small bowl. Set aside.
3. Heat a 20cm non-stick or cast iron frypan over medium-high heat. Dip some kitchen paper into ghee or coconut oil and rub over the hot pan to lightly grease.
4. Pour ¼ cup (60ml) of the batter into the centre of the pan and swirl to coat it in an even layer. Cook the crepe for 30-60 seconds, until the surface dries out and the underside is lacy and golden. Flip and cook for another 20 seconds, or until golden. Transfer to a plate, cover to keep it warm and set aside. Repeat the process with the remaining batter.
5. To serve, arrange strawberry slices on one quarter of each crepe. Top with a dollop of rose yoghurt. Fold in half, then quarters. Place on a large, or individual serving plate. Serve sprinkled with crushed pistachios and a drizzle of COLLAGEN Inner Beauty Boost.
The crepes can be made in advance and stored in the refrigerator for up to 1 week or frozen for up to 3 months.
Image Credit: The Beauty Chef