So many of The Body Camp guests have asked for this recipe of Ben’s, our chef extraordinaire. So here goes…..

Buckwheat & Rice Flour Crepes with Strawberries, Bananas & “Nutella”

Serves: Makes 8/10 Crepes

You need:

A ladle

A Frying Pan

A Food Processor or Bowl

Ingredients

Crepes

100g Buckwheat Flour

200g Rice Flour

3 Medium Eggs

400ml Milk or Water

1 Tablespoon of Coconut Oil for Greasing your Frying pan

Nutella

2 Heaped Tablespoons of Nut Butter of your choice

150ml Unsweetened Hazelnut Milk or Nut Milk of your choice

1 Heaped Tablespoon of Cacoa

1 Teaspoon of Vanilla Essence

2 Tablespoon of Honey, Maple Syrup or 3 Dates

Filling

1 Banana Chopped into Slices

8 Strawberries Chopped

Method

Place crepe ingredients into a bowl and whisk together into a smooth batter and allow to rest whilst you make the nutella. Put all the nutella ingredients into a bowl or food processor and blend until smooth ready for later. Lightly oil a non-stick frying pan on a medium high heat. Using a ladle, pour your crepe mixture into your frying pan and move it around so the whole surface is covered, cook for 2 minutes and flip. Continue to cook for another minute on the other side. Place the crepe on a plate and fill with your chopped banana and strawberries, and then fold over and drizzle with your “nutella”. Devour!

Ben Whale

Executive Chef

The Body Camp