Mothers Day Coconut Cream Crepe with Berry Sauce.

I hope you all spoilt your mothers on Mothers Day! This is what my mum got on her special day.

Recipe makes roughly 4 crepes

Crepe:
3/4 cup of flour
1/2 cup of soy milk
1/3 cup of nutellex or vegan butter, melted
additional water to thin mixture if needed

Method:
Mix ingredients together until smooth
Heat a frying pan and gently oil with some extra vegan butter.
Pour roughly 1/2 cup of the mixture into the pan and move pan around to cover batter mixture over a majority of the pan. Cook through and flip as you would a pancake - set crepes aside.

Berry Sauce:
1 cup of frozen(or fresh) mixed berrys
1/5 cup of water with 2 tablespoons of cornflour added
4 tablespoons of sugar

Method:
Place sugar and water(with cornflour) in a pot and gently boil until sugar is dissolved, add berrys and cook for 5-10 more minutes until sauce is berry coloured.

Coconut filling:
1 can of coconut cream, separated (place in fridge for a few hours and skim the white cream from the top half of the can, use this)
1 tablespoon of vanilla essence
1/2 cup of icing sugar or powdered sugar

Method:
Beat cold coconut cream with other ingredients until thickened. You can always add mixture to the freezer to harden, but keep in mind this will melt further if let to sit in the crepe on it's own.




Compile your crepes! Wrap coconut cream into crepe and top with berry sauce. I accompanied mine with an orange juice and a lovely Sweet Williams rice crackle chocolate bar!