Inspired by the sweet flavours of a Bakewell Tart, these vegan Cherry Pecan 'Tart' Crepes are like a good-for-you trip to the bakery.

Ingredients

Method

Combine ﬂour, baking powder and sugar in a bowl. Whisk together with almond milk and vanilla essence until smooth and silky.
Heat your pan and get it really hot. Add coconut oil to the hot pan so the batter doesn’t stick.
If your pan takes a little while to heat, now would be a good time to prepare any ﬁllings or toppings.
Using a ladle, scoop mixture into the pan. One full ladle per crepe is perfect. As the mixture hits the heat, move the pan in a circular motion to distribute evenly.
The pancake will cook quickly. Run a spatula around the edges and when you feel the whole pancake release, ﬂip it over. This should take about one minute. If you’re brave enough ﬂip with the pan!
Cook the other side for a further minute and plate up.
Either ﬁll and roll, or stack them high.
Enjoy!