These crepes are perfectly sweet and zesty, with the creamy coconut yoghurt filling and the citrus-y sweet pomelo really making it sing. Add to that a drizzle of maple syrup and it’s just heaven.
It really makes breakfast feel like a special occasion, even though it’s actually something so simple to make!
Definitely makes it worth getting out of bed in the morning.
I’m also currently having a thing for poppy seeds.
Anyone else with me on this one?
The poppy seeds give it such a gorgeous speckled look, and they’ve got this amazing nutty, almost fruity taste about them that is so subtle but really goes so well with the pomelo and lemon. Love ’em!
Now if you’ve never heard of pomelo before, don’t panic. I only found out about them recently as well!
They’re like a cross between a grapefruit and a lemon, not as tart and quite sweet. They’re actually super delicious, and if you can get your hands on one this is the way to peel it. If not, grapefruit would be a delicious substitute here.
You have to be careful as you’re flipping, as these are gluten free and vegan they can break apart more easily. That’s where a non-stick and greased frying pan comes in handy.
Since they’re crepes and not pancakes, and so much thinner, I do recommend using a plate to flip them so they don’t break apart.
These crepes are so delicious! The batter is perfectly sweet and zesty, with the creamy coconut yoghurt filling and the citrus-y sweet pomelo really making it sing and come together. Add to that a drizzle of maple syrup and it’s just heaven!
2 tablespoons ground flax + 6 tablespoons water, set in the fridge for 10 minutes
Coconut oil, for the pan
1 pomelo, segmented and bitter white skin discarded
1 lemon, zested
Make the Crepes
Place your rolled oats into a food processor and blitz them down into a flour. Add them to a large bowl with your brown rice flour, coconut sugar, poppy seeds, vanilla powder, and salt. Mix everything together.
In a separate bowl mix together your zest, lemon juice, almond milk, flax seed gel and pour into the bowl with all the other ingredients. Mix everything together until it becomes a wet batter.
Cover your bowl with cling wrap and refrigerate for 30 minutes so that your dough can thicken.
Turn on your oven to a low setting and heat a non-stick frying pan or skillet on medium heat and add enough coconut oil to lightly grease the pan.
Use a ladle to pour the mix into the pan, you want about ½ cup of batter. Spread the batter as thin as possible by moving your pan in circular motions and cook for 1-2 minutes, until the bottom of the crepe is cooked and nicely browned and the top is bubbling. Flip and cook on the other side for another 1-2 minutes.
Transfer cooked crepe onto a baking sheet and place in oven to keep warm while you finish cooking the rest of the dough, placing each finished crepe in the oven until all the batter has been used.
Spread a thin layer of coconut yogurt on half of the crepe and fold the other half over it. Add another thin layer of yoghurt on top and fold in half again. Top with pomelo pieces, lemon zest, and a drizzle of maple syrup.
OATS - If you don’t have a food processor you could just buy oat flour instead.
POMELO - Can be subbed for grapefruit.
If the batter is a bit too thick to swirl in the pan, simply add more almond milk or water until it has thinned down.
FLIP - I’m not pro flipper here, but the best way I’ve found is to turn the frying pan over a plate and then slide the crepe back onto the pan!
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!