Maple Breakfast Crepes with Cashew Butter and Chia Seeds

Maple Breakfast Crepes

These Maple Breakfast Crepes are a weekend staple in our house.  I make them on those mornings everyone stays in their pajamas until 11am.  Then we all sit around and eat while we watch waaaay too many cartoons.  Heaven!

Berries and Cashew Butter

These crepes are something my Auntie would make for us when we went to visit.  She would stack them on top of each other with a layer of crumbled feta in between.  It was one of my most favorite things to eat and I was so happy when I learnt how to make them.  This way I could have them whenever I felt like it, not just at Auntie’s house.

Crepe in a pan

The crepe recipe is really a starting point.  Although I’m sharing with you my favorite way to eat them, crepes are incredibly versatile and can be eaten with either savory or sweet accompaniments.  In fact, no one in our house eats them the same way.  The kid likes his with strawberry jam, the big guy with assorted veggies and the occasional cold meat (yes, I told you I live with meat eaters), and I like mine just like I’m sharing with you today.

Crepes with cashew butter, maple syrup and chia seeds

The chia seeds pop in your mouth while the combination of maple syrup and cashew butter give the crepes a yummy, caramel flavour.  Serve with some fresh fruit on the side and you’ve got a nutritious, filling breakfast that feels a little bit fancy and tastes a whole lot delicious!

Maple Breakfast Crepes with Cashew Butter and Chia Seeds

Serves 4

For the crepes:

3 free-range eggs

5 heaped tbs plain flour

1/2 tsp salt

3/4 cup of milk

2 cups of water*

2 tbs olive oil (for cooking)

For the filling (per crepe):

1/2 tbs cashew butter (find recipe here)

1 tsp organic maple syrup

1 tsp chia seeds

fresh berries (on the side)


  • In a medium/large mixing bowl, crack your 3 eggs and gently whisk until combined.  Now add your salt and whisk a little more to dissolve.
  • One by one, add the 5 heaped tbs of plain flour to the bowl.  Gently combine with the eggs using your whisk.  The mixture will be a little dry – this is desirable.
  • Pour your milk over the egg and flour mixture and gently stir to combine.  As you stir, the mixture will loosen and you will be left with a thick and creamy batter.
  • Now it’s time for the water. Start with 1 cup and mix through the batter until all combined.  Now add the next cup of water and mix until you have a lovely runny batter.*
  • Let’s get cooking!  For me, the secret to the perfect crepe is a heavy based pan, very hot, and only a little oil.  Put your pan on the hob and drizzle with a little of the olive oil.  Once the pan in nice and hot, ladle in some batter on one side of the pan.  Give it a second and then tilt your pan to the other side so the batter spreads evenly over the whole pan.  Now be patient.  At around the 30 sec to 1 min mark, pick up your pan and give it a little shake back and forth.  If the crepe loosens and slides around easily then it’s ready to flip. Give the crepe about another minute on the other side and then remove to a plate to cool.  Repeat this process until all the batter is gone.**
  • To assemble your Maple Breakfast Crepes, take a crepe and place it on a clean plate or chopping board.
  • Spread your cashew butter evenly over the crepe, followed by the maple syrup and chia seeds.
  • Starting from one end, gradually roll the crepe into a big long cigar shape.  You can either cut it in half or leave it as it is.
  • Place your Maple Breakfast Crepe onto your place with some fresh fruit and enjoy.

Breakfast crepes with berries and tea


*Note:  I learnt how to make my crepes by watching others who’s measurements include a pinch of this and a dash of that.  I have never used an actual “recipe”.   So, even though I have specified 2 cups of water in the recipe sometimes you will need more and sometimes you will need less.  It will depend on how big your eggs are and how much flour you’ve “heaped” per tbs.   The water is necessary to make the batter really running. This is what gives you a really thin crepe. You could use milk but I find it burns easier as I like to have the pan on a really high heat.  So don’t be afraid to “eye-ball it”.  Remember, you want the batter to be super runny.  It may even seem like it’s too runny but that’s okay.

**Note: Crepes definitely take a little practice to get right.  It pays to keep in mind that the first one you cook will almost always be rubbish.  I’ve been cooking these beauties for ages and the dog always gets the first crepe.  🙂


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