This is a great recipe and believe it or not the actual crepes are made with only two ingredients! The filling is ready in minutes which makes this the ultimate no fuss dessert.
Ingredients, makes 4 pancakes
175g plain flour
325ml almond milk
100g vegan margarine
100g caster sugar
100g ground almonds
Half a banana, mashed
For the crepes whisk the milk into the flour, pouring the milk in a bit at a time. This will prevent lumps.
Heat some oil in a non stick frying pan on a medium heat. When is is nice and hot add a ladle of batter into the middle of the pan and tip the pan so that the batter spreads and covers as much of the pan as possible. Fry until the underside is golden brown and then flip over to lightly brown the other side. For me it takes 2 minutes on the first side and then 1 minute on the second side. Repeat until all the batter is gone.
For the frangipane, melt the maragarine in a pan. Add the sugar and whisk in before adding the ground almonds and banana. Spoon some inside each crepe and enjoy. It doesn’t have to be pancake day!
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