Known as The Healthy Chef, Teresa Cutter is a classically-trained chef, nutritionist, author and fitness trainer. Her philosophy centres around celebrating the power of pure, wholesome ingredients. We talk to Teresa about how to start the New Year, plus she shares her favourite recipe, French Crepes.
Made with a few simple ingredients, these crepes are light, delicate and melt in the mouth. Perfect served with both sweet and savoury toppings such as fresh fruit, Greek-style yogurt and a light drizzle of honey, or even creamy scrambled eggs or smashed avocado and a little feta.
Ingredients
- 6 eggs
- 1L (4 cups) milk
- 250g wholemeal spelt flour (see notes for GF)
- Pinch of sea salt
Method
COMBINE crepe ingredients to form a smooth thin batter.
COOK wafer-thin crepes in a non-stick pan over medium heat.
TOP with fresh fruits, yogurt and a little honey.
Inspiration
Crepes can keep for 4 days in the fridge. Gluten-free flour or buckwheat flour can be used instead of spelt-flour if gluten-free.
Discover More
Download our Summer of Senses Design and Culinary Guide for more recipes here.
Recipe presented by Teresa Cutter
