- Serving: 2
Nutrition facts (per portion)
- Calories: 457
- Fat Content: 34g
- Saturated Fat Content: 5g
- Carbohydrate Content: 18g
- Sugar Content: 16g
- Fiber Content: 7g
- Protein Content: 16g
- Sodium Content: 0.2g
Almond crêpes with avocado & nectarines
Ingredients
- large-egg - 2 large eggs
- ground-almond - 3 tbsp ground almonds
- rapeseed-oil - 2 tsp rapeseed oil
- avocado - 1 avocado, halved, stoned and flesh lightly crushed
- nectarine - 2 ripe nectarines, stoned and sliced
- pomegranate - seeds from 1/2 pomegranate
- lime - 1/2 lime, cut into 2 wedges, for squeezing over
Instructions
- 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 crepe with the avocado, nectarines and pomegranate, and squeeze over the lime at the table.
Low-salt breakfast recipe for 2 people, takes only 5 mins; recipe has large egg, ground almond, rapeseed oil, avocado, nectarine, pomegranate and lime.
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