MATCHA CREPES RECIPE (VEGETARIAN)

Hi Everyone, 

I hope you’re all doing very well! Honestly speaking I’ve been overwhelmed in keeping up with social media. Before the holidays I was posting and engaging almost every day on it and the holidays forced me to stop 🛑 And now I love that I’m not on my phone 24/7. Don’t get me wrong I love engaging with everyone but my wrist was starting to show signs of pain (carpal tunnel). And if my social media accounts are about wellness then isn’t it kind of contradictory to broadcast wellness but be unwell?

So my friends, Helene from www.alltheverdure.com and Cory from @tinycleankitchen both encouraged me to take breaks between posting and instead focus on the content I’m creating. Before this, I felt pressured to post content for the sake of growing my social media accounts. I felt like my recipes were becoming mediocre. I was falling out of love with cooking because I felt forced to do it.

So in 2019, I’ll be taking it easy with social media and focusing on the content. I’ll engage on the days I post, but prioritizing health above all else. I hope that you’ll stick with me despite that. Are you feeling the same and do you need to give yourself more breaks between posting content?

Also BIG crepe points to my husband who made me these MATCHA 🍵 CREPES with @nutiva hazelnut drizzle and local strawberries. He seriously knows the way to my heart. Below is the recipe for it! 

If you enjoy this recipe please share it with your family and friends.

Take care,

Christie

Disclaimer:  I am not sponsored by the companies listed in this post  

MATCHA CREPES RECIPE (VEGETARIAN) 

YIELDS 10-11 SMALL CREPES | READY IN 30 mins

INGREDIENTS 

• 2 eggs, free range organic

• 1 cup organic whole wheat flour

• 1.5 tsp Soar Organics matcha powder

• 3/4 cup almond milk

• 1/4 cup water

• 1 tbsp melted vegan butter

• 1 tsp vanilla extract

• pinch of salt

Required: non stick flat pan

INSTRUCTIONS

1. In a large mixing bowl, mix all the dry ingredients together. Be sure to sift in the matcha powder as it tends to clump. Then add in the wet ingredients. Whisk together until batter is runny and not too thick.

2. Heat your non stick pan over medium heat, ladle a scoop of the batter into it. Tilt and rotate your pan until you form a thin crepe. Then flip when one side is cooked and fry on the other side until cooked. If you have a crepe spreader that would be the best tool to help flatten the batter. Repeat this for the remaining batter.

3. Top crepe with your favourite toppings! Serve hot and enjoy!