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Breakfast Snacks Vegan Coconut

Coconut, Pineapple & Kiwi Plant-Based Crepes

  • 50 mins
  • Coconut, Pineapple & Kiwi Plant-Based Crepes

    Ingredients

    Serves 2

    • 150g pineapple, cut into 0.5 cm cubes
    • 1 kiwi, peeled and cut into 0.5 cm cubes
    • 2 sprigs mint, leaves picked and finely chopped
    • Juice of ½ a lime
    • 2 tbsp vegan spread
    • 250ml Alpro This Is Not M*lk Semi
    • 1 tbsp maple syrup
    • 1 tsp vanilla extract
    • 100g plain flour
    • 2 tsp milled flaxseed
    • Pinch of salt
    • 3 tbsp Alpro Greek Style Coconut

    Preparation

    • Step 1

      Add the pineapple, kiwi, mint and lime to a bowl, gently toss to coat the fruit, then set aside.

    • Step 2

      Melt 1 tbsp of the vegan spread in a microwave or small pan. Stir in the Alpro This Is Not M*lk, maple syrup and vanilla.

    • Step 3

      Combine the flour, flaxseed and a pinch of salt in a separate bowl, make a well with the back of a spoon then add the This Is Not M*lk mixture and whisk to a smooth batter. Set aside for 3o minutes.

    • Step 4

      Set a crepe or wide frying pan over a medium heat, add ¼ of the remaining vegan spread and turn the pan to coat and melt.

    • Step 5

      Pour ¼ of the batter into the pan, swirl to coat the base of the pan then cook for 1-2 minutes, until lightly golden then carefully flip to cook the other side. Transfer to an ovenproof plate and keep warm in the oven while you cook the remaining batter as before.

    • Step 6

      Divide the warm crepes between two plates and serve with Alpro Greek Style Coconut, pineapple and kiwi.

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