Prep time: 20 Mins
Cook time: 5 Mins
- 1 Large Egg
- 70g Wholefood Earth Rice Flour
- 140ml Oat milk
- 100ml Vegan Cream
For the Compote
- Wholefood Earth Coconut Nectar Sugar
- Fruit of your choice
Pretty and delicate crepes are surprisingly easy so let’s make them a bit more fun with a sweet berry compote.
This compote recipe works with most fruit so be as creative as you like, delicious alternatives are nectarine and peach or kiwi.
In a small pan simmer your fresh or frozen fruit of choice, (we’ve used blackberries, blueberries and strawberries) and cover with sugar, we’re using coconut nectar sugar. You can add a cinnamon stick or vanilla essence if you want to be extra fancy!
Let the fruit gently simmer away as you prepare your cream and batter.
We’ve used plant based vegan cream and simply whisked into soft peaks, the compote will be sweet enough and the cream adds a delightful contrast as it is, you can add sugar and a little lemon juice to help with the whipping process and contrast the flavours further.
Set your whipped cream aside and prepare your crepe batter. in a large bowl whisk one whole egg with 140ml milk of your choice. add 70g flour gradually while whisking to prevent any lumps. We’ve sweetened our crepes with a little sugar but this is entirely down to preference. you should end up with a nice thin batter.
Lightly oil a frying pan and heat on medium high, remove your fruit from the heat, it should smell rich but the fruit should still be intact, if you continue to cook you’ll end up with a jam rather than a compote!
Spoon a generous ladle into the centre of the hot pan and gently tilt the pan so the batter fills the surface, you should be able to see the crepe cooking quickly. After a minute or so check the underside, if it’s to your liking, flip the crepe over. Using a spatula you can roll the crepe or serve it as it is on a plate, add your whipped cream and warm compote and enjoy.
We’re sure you’ll find room for a second one!