Vegen Crepes 2 Ways || Peaches & Cream and Choc-Caramelised Banana

There's nothing better than getting treated to fresh crepes in the morning, so why not pass on this recipe to a family member or significant other to make for you. In today's blog post we experiment with grilled peaches & cream, and choc caramelised banana, and can safely say they are banging fillings that will elevate your everyday crepes.

Ingredients

Crepe mix (makes 8-12 depending on pan size)

• 1 and 1/2 cups plain flour

• 2 and 1/2 cups soy milk

• 1 tsp baking powder

• 1 tbsp olive oil

• 2 tbsp sugar

• 1/2 tsp vanilla extract

Choc Caramelised Banana Filling

• 3 bananas

• 2 tbsp coconut sugar (brown sugar will work also)

• 1 tbsp coconut oil

• Mayver's Choc Almond Butter

Peaches and Cream

• 2 peaches

• Blueberries

• Maple syrup

• 1 can of coconut milk

• 2 tbsp coconut sugar (brown sugar will work also)

• 1 tsp vanilla extract

• 2 tbsp corn flour

Method

• Whisk all (crepe) ingredients in a bowl until smooth, thin mixture forms

• Heat an oiled pan on a medium heat

• Pour a ladle-full of mixture into the hot pan (or however much you need to thinly coat the pan). Lift the pan and move it in a circular motion on an angle until the mixture covers the entire pan

• Once bubbles begin to form on the top of the crepe, check to see of the bottom has browned slightly. If so, flip that bad boy. Place the crepe on a plate when browned on both sides. Repeat.

Peaches & Cream Filling

• Cut the peaches into wedges and place on a griddle pan on a high heat, turning once you can see dark lines forming.

• Now onto the cream, first pour 1/2 cup of the coconut milk in a pot on a medium-high heat. Mix in the coconut sugar and leave until bubbling slightly

• Lower to a medium heat and add the cornflour and whisk quickly until smooth

• Now add the rest of the coconut milk and vanilla extract

• Keep whisking until mixture thickens

• Spoon the cream on the crepe, top with the peaches, blueberries and a drizzle of maple syrup

Choc Caramelised Banana Filling

• Thinly slice the bananas (on an angle if you wanna be shmancy)

• Heat the coconut oil in a pan on a medium-high heat

• Pan-fry the banana for 1 minute and then lower to a medium heat

• Add the coconut sugar and toss for 5-8 minutes until the banana has browned and become sticky

• Spoon some choc-almond butter on a crepe and top with the caramelised banana