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Once you’ve mastered a simple classic like these crepes, they’re ripe for experimentation! Try them with different fruits and sweet sauces for a new spin every time.

You will need

Serves 4

  • 110 g (3/4 cups) flour, sifted
  • 1-1 1/4 cups almond milk (or plant milk of choice)
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • 1/3 teaspoon baking powder
  • 250 ml (1 cup) coconut cream, refrigerated to thicken
  • 2 cups strawberries, cut in half
  • Mint, for garnish (optional)

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5 mins to prep

  1. Step 1

    Place flour, almond milk, sugar, vanilla extract and baking powder into a medium bowl and whisk together until batter is smooth.

  2. Step 2

    Set a medium sized non-stick saucepan over a medium heat. Coat base lightly with olive oil spray and pour 1/4 cup of batter into saucepan. Rotate pan a little to spread batter and cook for 2-3 minutes.

  3. Step 3

    Using a spatula, gently flip the crepe and cook for a further 1-2 minutes. Set aside on serving plate and repeat with remaining batter until finished (should make 8 crepes).

  4. Step 4

    Serve with coconut cream, fresh strawberries and mint, if using.

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