Prep time: 20 minutes
Cook time: 10 minutes
1 3/4 cup flour – we suggest white spelt flour
1 3/4 cup plant based milk of your choice
1 tsp vanilla extract
2 tbsp melted coconut oil or vegan butter, plus one tsp extra
1 tbsp coconut sugar
A handful of frozen cherries
A tsp of arrowroot
A tbsp of maple syrup
75g of Ombar Cocomylk or 72%, melted
Coconut yogurt (optional)
In a blender add the flour, milk, vanilla, oil/butter and sugar.
Blend on high speed for 30 seconds. Stop, scrape the side of the blender and blend again for 30 seconds.
Transfer the batter into a bowl. If you don't have a blender, feel free to combine all the ingredients into a large mixing bowl using a whisk to avoid lumps.
Heat a lightly oiled crepe pan over medium/high heat. Scoop the batter onto the pan, then tip and rotate the pan to spread batter as thinly as possible.
Brown on both sides about 1-2 minutes on each sides and serve hot with your favourite fillings.
Meanwhile, pop the cherries, maple, water and arrowroot into a saucepan on low and simmer until thickened and the cherries are soft.
Top the crepes with the warm cherry compote and lashings of melted Ombar. Add a spoonful of yoghurt if using.