Recipe serves 4 to 6.
Crepes (makes around 15): 150g plain flour 100g spelt flour 3 tbsp coconut sugar (you could just use white or brown sugar if you like) 2 tsp baking powder 2 tbsp sunflower oil 650ml dairy-free milk (I used soya) Extras: vegan friendly cherry jam (roughly 200g) coconut yoghurt (roughly 300g) zest of 1 lemon additional fruit for decoration (cherries, raspberries, strawberries) Blend all of your crepe ingredients together in a food processor, or alternatively you could whisk them together. Place your crepe mix into the fridge for at least one hour to rest (this allows the gluten in the batter to rest, ensuring your crepes aren’t rubbery).
Place a crepe pan or non-stick frying pan over a medium heat.
(You may need to adjust the temperature as you go as the pan increases in temperature, if the crepes begin to burn, simply lower the temperature slightly.) Ladle roughly a third of a cup of batter on the pan and then use the back of the ladle to smooth out the batter in a circular motion to the edge of your pan. After about one to one and a half minutes the sides of the crepe will begin to lift off the pan.
At this point you can flip it with a spatula.
Repeat this process until all of your crepes are cooked. Allow your crepes to completely cool and start to stack each crepe with a thin layer of jam and coconut yoghurt in between each crepe.
Once they’re all stacked finish with a large dollop of coconut yoghurt, lemon zest and fresh fruit. Enjoy! x