Easy Blackberry Crepes

• Makes 6
• Prep 1 hour 8 mins
• Cook 12 minutes
• Total  1 hour 20 mins
• Storage Tupperware for 1 day

Ingredients

• 1 cup plain flour
• Good pinch flaked sea salt
• 1 1/2 cups + 2 tbsp almond milk
• 3 tbsp coconut oil, melted + more for cooking
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Topping

• 1/2 cup coconut yoghurt
• 1 cup PACK'D frozen blackberries, thawed
• Maple syrup to taste

Method

Add the flour and salt to a large mixing bowl. Stir to combine. Add almond milk, coconut oil, maple syrup and vanilla extract. Whisk again with a hand balloon whisk until smooth. Place in the fridge for 1 hour.

Lightly oil a non-stick pan and heat to medium.

Scoop 1/4 cup of batter into the pan and swirl it around until the surface is coated. Cook until the edges start to curl and you can lift the with a fish slice (1-2 minutes). Then, gently flip the crepe and cook the other side for 20 - 30 seconds until slightly golden. Lift the crepe, using a fish slice, onto a wire rack to cool. Adjust thickness of batter if required. If too thick add a touch of water or almond milk.

Repeat until all the batter is finished. To serve, fold crepes and top with coconut yoghurt, blackberries and a drizzle of maple.