Vanilla Crepes with Mango Puree, Raspberries and Pistachio

INGREDIENTS:

• 2 cups spelt flour/plain flour/GF blend
• 2 ¼ cups almond milk, or any other non-dairy milk
• 2½ tbsp groundnut, coconut or vegetable oil
• 1½ tbsp stevia, coconut or caster sugar
• 1½ tsp vanilla extract or vanilla bean paste
• ½ tsp ground cinnamon (optional)
• 1-2 tsp oil for greasing

TO SERVE:

• 1 mango flesh blitzed to puree
• Small punnet fresh raspberry’s
• 2 tbs finely chopped pistachios
• Coconut yogurt
• Maple syrup

METHOD:

1. Add all the crêpe ingredients to a blender, whizz until just combined, then set aside. Alternatively, mix by hand by combining the wet and dry ingredients in two separate bowls, then gradually adding the wet to the dry, until combined and lump-free.
2.  Place a large, non-stick pan on a medium to high heat, and add a little oil. Once it's hot, pour in some of the batter and tilt the pan to spread it out as thinly as possible.
3. Brown the crêpe on both sides and set aside while you make the next one – you can pile them up and keep them warm in the oven or serve as you go.
4. To serve fold each crêpe into quarters, then top with some yogurt, mango puree, fresh raspberries, chopped pistachio, coconut yogurt and a drizzle of maple syrup.