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13 Feb, 2020

Crepes with coconut yoghurt, rhubarb and orange compote and toasted pecans

Surely we can all agree that pancake day is one of the best days of the year? We’ll be making these delicious crepes with coconut yoghurt, seasonal rhubarb compote and toasted pecans as our sweet pancake course this year. You should join us - they’re amazing.

Recipes

Equipment

Non-stick frying pan

Ingredients

Makes 8 crepes

For the pancakes:
100g gf flour
2 eggs
300ml plant-based milk (we like oat milk)
1 tbsp rapeseed oil, plus extra for frying

For the compote:
3 sticks of rhubarb, sliced into 2cm pieces
Zest and juice of an orange
1 tbsp honey

Toppings:
150g coconut yoghurt
50g toasted pecans
2 tbsp runny honey
1 tsp cinnamon

Method

First up, make the batter. Put the flour in a large mixing bowl and make a well in the centre. Crack the eggs into the well, pour in a splash of the milk and 1 tbsp of rapeseed oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all of the flour is incorporated, beat until you have a smooth, thick paste (adding a splash more milk if it is too thick to beat).

Add another splash of milk and whisk to loosen the batter. Then gradually pour in the remaining milk until the batter reaches the consistency of slightly thick single cream. Set the batter aside to rest while you make the compote.

To make the compote, put all of the ingredients into a medium saucepan and gently simmer over a low-medium heat for 10 minutes until the rhubarb has softened.

To cook the pancakes, heat a crepe pan or shallow frying pan, drizzle a little rapeseed oil and ladle 2-3 tbsp of the batter into the pan. Quickly lift the pan and swirl it so that the batter covers the pan evenly. Cook for a minute or so until the base is lightly browned then flip (be brave!) and cook on the other side for 30 seconds or so. Transfer the crepe onto a sheet of baking paper and keep warm in a low oven while you repeat with the rest of the batter.

To serve, top the crepes with a tbsp of coconut yoghurt, a tbsp of compote, a sprinkle of pecans, a drizzle of honey and a dusting of cinnamon.

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