Yesterday I caught another great episode of Sweet Potato Soul‘s new cooking videos (if you haven’t seen her beautiful blog full of delicious vegetarian recipes and cute inspiring videos be sure to check them out). In this episode Jenné prepared tasty little chickpea flour crepes, yum! And as it turned out lying in bed at an early hour this morning I suddenly got an uncontrollable desire to make crepes too!

So with a quick little brain storm as Cam slept and the cats purred on the covers I came up with the idea of fluffy coconut milk crepes filled with tropical fruits and a sweet banana almond cream and I’m super happy to be sharing the resulting vegan recipe!!

These delicate vegan crepes are both dairy and egg free and are quick and simple to prepare. I’m thinking they would be good with buckwheat flour too but, as I didn’t have any on hand, I used a combination of plain flour and quiona flakes. The resulting crepes are light and low in fats and sugar and so yummy with the fresh fruits and banana almond cream.

Summer is slowly coming to an end here so we are enjoying the last of this seasons beautiful fruits like pineapple and blueberries although a combination of any in season fruits would work well. If fresh fruit is unavailable substitute with tinned fruit or try a fruit compote. The banana almond cream is naturally sweet and deliciously creamy with the addition of dates it is oh so awesome and I am thinking of so many ways we can enjoy it, on cereal, in porridge or over a fresh fruit salad.

This simple crepe recipe would make a beautiful Sunday breakfast or brunch for a special occasion or simply on those mornings where you feel like something a little bit extra delicious, or have an uncontrollable desire to make crepes 😀 Enjoy!!

Preparation time: 35mins // Serves 4

Coconut Crepes

• ½ tsp baking soda
• ¾ cup plain unbleached flour
• ¼ cup quiona flakes
• 1½ cups light coconut milk
• 2 tbs apple sauce
• 1-2 tsp maple syrup
• ¼ cup cold water

Combine the flour, baking soda and quiona flakes in a large bowl with a tiny pinch of salt. In a separate bowl whisk the coconut milk with the apple sauce and maple syrup. Gradually add the coconut milk mixture to the flour mixture, whisking until smooth and then whisk in the cold water.

Heat a non-stick frying pan over a medium heat. When the pan in hot carefully pour a ladle of the crepe batter in a circular motion on to the surface of the frying pan, picking up the pan and rotate it around until the batter spreads out thinly.

Watch the crepe carefully in about 40-50 seconds you will notice the edges start to crisp and curly up slightly. Using a plastic knife or fork carefully lift the edges and very gently turn the crepe using a wide spatula.

Cook the other side for 30 seconds before sliding the crepe from the pan onto a warm plate. Cover and keep warm while you repeat the same steps with the remaining batter.

Banana Almond Cream

• 50g (2oz) raw almonds (preferably soaked overnight)
• 4 frozen sugar bananas (or 2 regular bananas)
• 3 fresh dates, pitted
• 2 tbs light coconut milk

In a food processor combine all ingredients until smooth and creamy.

Coconut Crepes w/ Tropical Fruits & Banana Almond Cream

• 600g (21oz) fresh fruit, chopped {we used pineapple, blueberries, banana and rockmelon (cantaloupe)} or try tinned fruits or a fruit compote
• Coconut Crepes [as prepared above]
• Banana Almond Cream [as prepared above]

to serve (optional)

• fresh mint leaves
• extra maple syrup

The crepes can be assembled two ways. Either layer the crepes with the fruit and banana almond cream finishing with a layer of fruit and a dollop of cream on top. Or fill the crepes with a little fruit and banana almond cream and then roll them up, adding a dollop of cream on top.

Enjoy this healthy and delicious crepe recipe as a scrumptious and fruity start to your day!