poppyseed crepes with citrus fruits

poppyseed crepes with citrus fruits

Serves 4

A delicious healthy breakfast from our Co-Founder and Nutrition Director, Louise Keats.

This crepe mixture is sweetened only with banana and is protein rich thanks to the four eggs. I prefer spelt from a nutritional standpoint as it’s an ancient grain with less gluten that many people find more digestible. But you can use regular plain flour if that’s what you have on hand.

Vegetarian, Nut-free


  • 4 eggs
  • 1 banana
  • 150 g (1 cup) white spelt flour
  • 250 g (1 cup) milk (you can use nut milk if preferred)
  • 1 tbs coconut oil (or olive/macadamia oil, or butter)
  • 2 tsp poppyseeds (optional)
  • Butter or your preferred oil, to cook
  • Orange and grapefruit segments and juice, to serve
  • Edible flowers, to serve (optional)
  • Raw honey or pure quality maple syrup, to serve (optional)


  1. Place eggs, banana, flour, milk, coconut oil and poppyseeds into a food processor or blender and process until well combined and smooth. Set aside until needed.
  2. Heat pan. Add butter/oil and swirl to coat pan. Pour enough batter in pan just to coat base. Swirl to coat. Cook for 1 min or until golden. Flip and cook other side. Repeat with remaining batter.
  3. Serve topped with citrus segments, citrus juice, edible flowers and a drizzle of honey/maple syrup.