These Lemon & Blueberry Crêpes are a delicious way to add a little extra nutrition to your day! Blueberries provide fibre and antioxidants, while Tremella mushroom contains polysaccharides and antioxidants that may support immune function and help protect cells from oxidative stress. A simple, nourishing recipe, elevated to support skin and immunity!

Serves: 8-10 thin crêpes

Ingredients:

• 1 cup plain flour
• 2 tsp Superfeast Tremella Powder
• Pinch of salt
• 2 large eggs
• 1¼ cups almond milk
• 1 tbsp melted butter
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 lemon, juice and zest
• 2 cups Wilderberries blueberries, frozen

Method:

1. In a large bowl, whisk together the flour, tremella powder and salt.
2. In a separate bowl, whisk together the eggs, milk, melted butter, maple syrup and vanilla.
3. Gradually pour the wet ingredients into the dry ingredients, whisking until smooth. Rest the batter for 20–30 minutes.
4. Heat a lightly greased non-stick frying pan over medium heat.
5. Pour about ¼ cup of batter into the pan at a time, swirling immediately to create a thin even layer. You need to work quickly here. Cook for 1–2 minutes, until the edges begin to lift and the underside is lightly golden. Flip and cook for a further 20–30 seconds.
6. Repeat with the remaining batter.
7. Warm blueberries through and scatter them over the crepes. Squeeze over lemon and lemon zest and serve with a dollop of Greek yoghurt.

Recipe & photographs created by @selfbycjs