Crepes with Choco Hazel Spread & Raspberry Jam

Prep time: 15 minutes

Cook time: 30 minutes

Yields: 4 servings

Course: Breakfast

Ingredients

- 4 ounces cream cheese

- 4 eggs

- ¾ cup almond flour

- 2 tablespoons Sweet Like Sugar

- ¼ cup unsweetened almond milk

- Pinch of salt

- ¾ cup Raspberry Jam

- ½ cup Choco Hazel Spread

- ¼ cup  fresh raspberries

Instructions

Step 1: In a blender, combine the cream cheese, eggs, almond flour, Sweet Like Sugar, almond milk, and salt. Blend until smooth.

Step 2: Heat a non-stick griddle over medium heat, add a teaspoon of butter and let it melt. Pour ¼ cup of prepared batter in a hot griddle and swirl the pan to coat evenly till the edges.

Step 3: Let it cook until the edges turn light brown and crisp for few minutes, flip the crepe using spatula and let it cook for a minute. Once cooked, remove from the griddle carefully and place it on a plate.

Step 4: Repeat the process with the remaining batter.

Step 5: Place a crepe in a plate, spread a tablespoon of Choco Hazel Spread in one side of the crepe, then fold the crepe halfway to cover the Choco Hazel Spread. Then again fold in half way through, so that it forms triangle, repeat the step with remaining crepes.

Step 6: In a plate, serve two prepared crepes topped with a dollop of Raspberry Jam and few raspberries.