Try these soft & sweet vegan crepes topped with a tangy hibiscus sauce and fresh fruit. Delicious and easy to make - trust us when we say, they're flippin' good. Oh and did we mention they're free from refined sugar - winning!
Ingredients
For the crepes:
- 1 tsp Aduna Hibiscus Powder
- 1 cup flour
- 2 cups plant milk
- 1 tbsp maple syrup
- 3 tbsp melted coconut oil, plus extra for frying
For the hibiscus sauce:
- 1 tsp Aduna Hibiscus Powder
- 100ml coconut yoghurt
- ½ tsp vanilla extract
- 2 tsp maple syrup
Method
- Put all crepe ingredients into a blender and mix until well combined. Set aside for 5 minutes before frying.
- Heat a little coconut oil in a frying pan over medium heat.
- Pour ¼ cup of batter into the pan, tilting it with a circular motion so the batter coats the surface evenly.
- Fry the crepe for 1–2 minutes on each side until golden.
- Repeat with the remaining batter, adding more oil as needed.
- For the sauce, mix all sauce ingredients together in a small bowl until smooth.
- Serve crepes hot, drizzled with the hibiscus sauce and your favourite toppings.
Enjoy!
