I love crepes. I could have them any time of the day and since I found a way to make them egg and dairy free there is nothing stopping me from doing so. Of course I have a neutral version which I posted not long ago, which you can look up here. You can alter it to suit your needs and personal taste.
This however is a very delicious version that comes packed with coconut flavour and a deep red sauce made with blood-orange and raspberries. You might notice there is baking powder in this recipe which is not typical for crepes but it is needed here as leveling agent to replicate what the eggs would do.
Ingredients : metric ( imperial )
- 250ml (1 cup) skimmed coconut milk
- 250ml (1 cup) water
- 2 tbsp coconut oil
- 1 teaspoon ground chia seeds
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 200g (1 cup and 2 tbsp) all purpose flour
- 1/4 tsp baking powder
Ingredients for the sauce
- 200g (2 cups) frozen raspberries
- 125g (1 cup) fresh raspberries
- juice of 1 blood orange
- sweetener, optional
Pour all the pancake ingredients into a blender or mixing bowl and whisk together for about 30 seconds. Don’t use high speed blenders or over-process it. It will result in very rubbery crepes. Place the bowl or mixing jug of your blender into the fridge and let it sit for 15-20 minutes.
This is necessary to give the chia seeds and the lemon juice time to work their way into the batter. While you wait you can prepare the fillings and preheat your pan.
Preparing the sauce is as simple as it gets. Combine the blood orange juice and the frozen fruit in a small saucepan. Heat it gently and simmer for 5-10 minutes and set aside. Taste it and sweeten it if necessary with anything you like.
When it comes to baking the crepes there is no need to splurge on a crepe pan. Any flat, cast iron or non-stick pan that is large enough to bake crepes of your liking will do.
If you use a non stick pan there is nothing you need to consider apart from turning the heat to medium. If you use a cast iron pan you will need to brush the pan slightly with oil in between each pancake to ensure they won’t stick.
Once the pan is preheated you can start baking your crepes. You know the pan is ready when you can drop a tiny amount of batter into the pan and are able to lift it with ease after a few seconds.
Pour the batter into the pan and tilt it in a clockwise motion to spread the batter evenly. You want the batter to be about 1 millimeter thick. Cook the crepe until the edges start to lift up slightly on the edges. This should take about 3-4 minutes. Flip your crepe and cook on the other side until it has cooked through, about 1 minute.
You can stack the baked crepes up on a large plate in a preheated oven until they are all done. The amount should yield you about 8 – 10 crepes depending on your pan size.
When your crepes are done mix the fresh berries into your berry sauce and fill the crepes with it. Serve with some fresh mint leaves if you have them.