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.
