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Vanilla Crepes

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  • prep time - 5 mins
  • cook time - 5 mins
  • total time - 10 mins
form eat prep icon

  • serves - 4

In our book pancakes are just too good to only enjoy the one day of the year. These tasty, Form-packed delights take after the continent, as opposed to the stacks favoured by our American cousins, which makes them easier to fill with whatever accompaniment you like; we’ve gone for dairy-free yoghurt and sliced blood oranges for a sophisticated tang.

Ingredients

  • 2 cups spelt flour
  • 2 ½ cups almond milk
  • 2½ tbsp coconut oil
  • 2 tbsp Performance Vanilla (also works with Banoffee)
  • 2 tsp orange blossom water
  • 1-2 tsp oil for greasing
To serve:
  • 150g dairy-free yogurt
  • 1-2 tbsp maple syrup
  • Blood or regular oranges, sliced
  • Poppy seeds

Instructions

  1. Add all the crêpe ingredients to a blender, whizz until just combined, making sure it's free from lumps, then set aside. Place a large, non-stick pan on a medium to high heat, and add a little oil. Once it's hot, pour in some of the batter and tilt the pan to spread it out as thinly as possible.
  2. Brown the crêpe on both sides, a few minutes each side, before flipping and set aside while you make the next one – you can pile them up and keep them warm in the oven, or serve as you go.
  3. To serve, stir the maple syrup into the yogurt, fold each crêpe into quarters, then top with some yogurt, a few slices of orange, a sprinkling of poppy seeds, and maple syrup.

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