Almond crêpes with avocado & nectarines
- Preparation and cooking time
- Serves 2
These simple, fruit-topped pancakes will keep you going all morning yet they're gluten-free and low in carbs
- STEP 1
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.
- STEP 2
Top each crêpe with the avocado, nectarines and pomegranate, and squeeze over the lime at the table.
Pomegranate seeds don't just add an extra visual flourish, they contain protective antioxidants including vitamin c.