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Coconut, Pineapple & Kiwi Plant-Based Crepes
Breakfast
Snacks
Vegan
Coconut
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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
Ingredients
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
1
Add the pineapple, kiwi, mint and lime to a bowl, gently toss to coat the fruit, then set aside.
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.
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.
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.
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.
6
Divide the warm crepes between two plates and serve with Alpro Greek Style Coconut, pineapple and kiwi.
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Made with Alpro This is not M*lk Semi
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