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.
