Classic homemade crepes, thin and soft, with kefir-style fermented coconut in the batter to keep them tender, filled with natural fermented coconut and fruit. Dairy-free, using ingredients you already have.
Ingredients
- 125 g plain flour
- 2 eggs
- 200 ml oat drink
- 100 ml kefir-style fermented coconut
- 1 tablespoon sugar
- A pinch of salt
- 1 tablespoon sunflower oil, plus a few drops for the pan
- 250 g natural fermented coconut, for the filling
- 250 g strawberries, sliced
- Maple or agave syrup, to serve
Method
- Whisk the eggs with the oat drink, kefir-style fermented coconut, sugar, salt and oil.
- Add the flour little by little, whisking until there are no lumps. The batter should be thin, like single cream.
- Cover and rest in the fridge for 30 minutes.
- Heat a non-stick frying pan over medium heat and grease it with a few drops of oil.
- Pour in a small ladle of batter and swirl the pan to coat the base thinly.
- Cook for 1 minute, until the edges lift, then flip and cook for 30 seconds more. Repeat until the batter is used up.
- Spread each crepe with 2 tablespoons of natural fermented coconut, add strawberries, fold into quarters and finish with a drizzle of syrup.
Time: 50 minutes · Serves 4 (8 crepes)
For savoury crepes, leave the sugar out of the batter and fill them with sautéed spinach and a spoonful of fermented coconut with garlic and salt.
You might also like our banana pancakes. Find COCO by Angela at your nearest shop.