‘Matcha crepe kind of morning’
When spring time slowly approaches, I tend to crave for matcha more than usual. This may be because it’s the vibrant green colour that reminds me of ‘the blooming season‘ or the aromatic astringent flavour it leaves behind. Matcha adds that rich, slightly sweet hint to the crepes and naturally stains them into a beautiful moss shade. I love to enjoy something healthy in the mornings, so I topped the crepes with an acidic kale salad that contains sour apple, crunchy almonds and creamy avocado. You could also add a slightly soft yolk boiled egg on top. For a sweeter (still healthy version) you could add a dollop of greek yogurt, fresh berries, granola and a little bit of honey. These crepes are a great addition to your sunday brunch making breakfast seem one step closer to spring.
Find another easy green pancake recipe from here.
Ingredients (makes 2-3 crepes)
In a bowl, mix together all the ingredients. Heat a non-stick pan with a bit of butter on it. Place a large spoonful of batter on the pan and cook for a few minutes on both sides.
In a bowl, mix together al the ingredients and place on top of the matcha crepe. Sprinkle more crushed almonds on top