Saturday mornings in our house are often referred to as crepe day. Dawdling sleepily down the hallway, my son and I are greeted to the sweet waft of batter, my husband, flipping crepes with a precision only he can muster. The table is laden with different toppings: maple syrup, fruit, dark chocolate, lemon, sugar, fried eggs and bacon. There’s always the discussion of what to start with first, sweet or savoury? Often we play some of our favourite tunes to accompany our delicate delights as we chat away about what crazy dreams each of us had the night before. With full bellies and happy hearts, we settle into whatever activity awaits; usually with somewhat sticky fingers from all the syrup!

For those with salicylate sensitivity, crepes are a great breakfast option as you can fill them with whatever suits your individual dietary needs as well as taste preferences. Some of my favourite low-salicylate combinations are:

• Steamed pear and maple syrup
• Fried egg and bacon
• A sprinkle of frozen berries (for those that can tolerate a small amount of high salicylate), finely chopped dark chocolate and maple syrup
• Lemon (again, if you can tolerate a small amount of high salicylate) and sugar
• Butter and maple syrup
• Caramelised banana: in a small skillet, heat 3 Tbsp butter and 3 Tbsp brown sugar over medium heat until sugar is dissolved. Add 3 medium just-ripe bananas cut into 1/4 inch slices; toss to coat. Remove from heat and serve warm

The crepe recipe we use is from The Flavor Benders. It’s definitely worth a read as they provide invaluable tips on how to get your crepes extra soft and fluffy.

Enjoy! xx

Low Salicylate Weekend Crepes

Adapted from The Flavor Benders

Serves 4 (makes 10 crepes)

Equipment

• Measuring cups
• Measuring spoons
• Mixing bowl
• Frypan

Ingredients

1 and 1/4 cup milk of your choice

3 large eggs

2 Tbsp sunflower oil (plus an extra 1 tbsp butter for greasing the pan with)

2 tsp sugar

1/2 tsp salt

1 cup flour

Method

1.) Whisk together the milk and eggs in a small bowl

2.) Add the oil and butter to the small bowl and whisk to combine

3.) Combine flour, salt and sugar into a large bowl and make a well in the centre

4.) Add half of the liquid mixture to the centre of the dry ingredients, mixing gently to form a smooth batter. Add the other half of the liquid mixture and again stir gently until smooth

5.) Cover the batter and let sit for 2 hours (If you don’t have time to wait, let it rest for at least 20 minutes. Alternatively you can make night before and put in fridge overnight)

6.) Preheat a nonstick fry pan over medium heat

2.) Lightly coat pan with butter

3.) Pour 1/4 cup of the batter into the frypan, swirling until the batter is evenly spread across the bottom of the pan

4.) Cook the batter for approximately 30 seconds until they are just set on the surface, then flip the crepe over and cook for another 10 seconds before placing it on a plate

5.) Proceed with the remaining batter, making sure to give it a quick stir before cooking each crepe

6.) Stack the recipes onto a plate and serve warm with your favourite toppings