All I have been able to think about since pancake day is crepes. Wafer thin, light as a feather and ready to stuff with the best fillings.
This morning, after a long week of photoshoots, I went the whole hog and treated myself to an epic breakfast pancake feast. Since mother’s Day is fast approaching, I also thought this was a good time to share!
These is quite definitely the easiest pancakes (crepes to the french) in the world. The batter takes moments to make and the filling is just a case of a quick mix.
If you are pinched for time everything can also be made the night before, then cooked up when you are ready.
The best part is undoubtedly the sauce, which is made from a mixture of freshly brewed coffee, cocoa powder, coconut syrup and thick coconut milk. I am a recent coffee convert and find the little pods of Cru Kafe coffee perfect for quick use. They fit into a Nespresso machine, but are far better quality. The beans are 100% organic and he packaging is eco friendly.
This is a generous serving for two, so for more modest eaters, it might extend to three lucky brunch lovers.
- 100g buckwheat or brown rice flour
- 250ml almond milk
- 3 large eggs
- 1/2 shot CRU espresso
- a pinch of sea salt
- Coconut oil, for cooking
- 2 small bananas, cut at an angle into disks
- 125ml/ 1/2 cup thick coconut milk
- 2 heaped tablespoons coconut syrup, or maple syrup
- 1 heaped tablespoon raw cacao, or cocoa powder
- 1/2 shot CRU espresso
- a pinch of cinnamon
- 50g flaked almonds and buckwheat groats, for garnish
Mix the flour with a pinch of salt in a large mixing bowl. In a separate bowl, whisk together the milk and eggs. Pour this mixture into the flour mixture and stir until combined and lump-free. Let it sit for 5 minutes, then stir again and thin the mixture by adding water, a small splash at a time, until it is the consistency of double cream. (The right consistency is the key.)
To cook the crêpes, heat a large non-stick frying pan over a medium heat. Melt a little coconut oil and pour over 4 tbsp of batter to thinly coat the base, rotating the pan as you pour so that the batter runs to cover the entire base. Cook until deep golden, and the edges of the crêpe are beginning to curl and lift. Flip and brown the second side.
Transfer to a plate, cover with a clean tea towel and cook the remaining batter. Leftover batter keeps well in the fridge for a few days – just give it a stir and thin with a little water, if needed, before using.
Wipe out the pan you cooked the crepes in and add another tablespoon of coconut oil. Heat the pan over a high flame. Place in the disks of banana and cook for a minute on each side to caramelise. Flip and cook for the same time on the other side. Set aside the caramelised banana
Mix the coconut milk, syrup, cocoa powder, and remaining 1/2 shot of coffee in a small bowl and set aside. Taste and add an extra glug of syrup, if you feel it needs it.
Divide the crepes between two plates. Fold into halves, sandwiching the coconut coffee creme and caramelized banana between. Top with flaked almonds and buckwheat groats (these will add great texture and crunch and serve warm. Preferably with a hot cuppa coffee.