New year, new you. Start the year off on the right foot with this wellness-boosting breakfast crepes recipe that gives you a glow from the inside out.
Breakfast is the most important meal of the day. Give your breakfast a boost of goodness with The Beauty Chef’s COLLAGEN Inner Beauty Boost. This delicious breakfast crepes recipe promotes radiant skin from within: light-as-air, healthy coconut crepes are filled with fresh strawberries and rosewater-infused yoghurt for an impressive plate.
The COLLAGEN Inner Beauty Boost is a vegan elixir that plumps the skin from within and nourishes your gut. With bio-fermented papaya and grapeseed extracts, this superboost product now has added pomegranate peel extract, gotu kola, organic goji, acai and maqui berries, plus more vitamin C to support collagen production and zinc to support skin structure and healthy hair and nails.
From your new favourite smoothie to a feel-good take on ‘cheesecake’, The Beauty Chef is here to support your summer glow from the inside out: Three Recipes for a Summer of Radiance.
INGREDIENTS
Coconut crepes
Rose yoghurt
12 strawberries, sliced
1 tbsp crushed pistachios, to serve
1 tbsp COLLAGEN Inner Beauty Boost, for drizzling
Coconut crepes
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
Rose yoghurt
1 cup (250g) coconut yoghurt
2 tbsp COLLAGEN Inner Beauty Boost
½ tsp rosewater
METHOD
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
Wellness Boosting Pro-Tip: Make your crepes that much sweeter with David Jones-bought fresh strawberries (available at our Elizabeth Street Store).