Dessert
Sweet French Crêpes
![cooktime]()
Cooking time30 minutes![preptime]()
Prep time10 minutes![servings]()
Servings4 portions
FOR THE CREPES:
- 200 g flour
- 3 tablespoons cornstarch
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons coconut oil
- 250 ml oat milk
- 200 ml sparkling water
FOR THE FILLING:
- 1 Violife cocospread
- 1 tablespoon plant-based butter
- 2-4 tablespoons icing sugar
- raspberries and strawberries
- Plant based whipped cream
- biscuits, crumbled
- In a large bowl, whisk together the flour, cornstarch, sugar and salt. Add the coconut oil, milk and water. Whisk until smooth.
- Heat the plant-based butter in a frying pan. Add a cup of batter to the pan and move around until the pan is coated in batter. Cook for about 2 minutes and flip with a spatula, cooking for a further 30 seconds on the other side. Remove from the pan and repeat with the remaining batter.
- Serve the pancakes with Violife Cocospread, berries, whipped cream and garnish with icing sugar or biscuit depending on your flavour!
