Our Fit ‘n’ Tasty ambassador Vic from Sailing Through Fitness presents: vegan pear stuffed matcha crepes. They are the perfect Sunday brunch recipe for when you are trying to impress your non-vegan friends. Who said vegans live off carrot sticks!?
Ingredients (makes 6-7 crepes)
- 2 tbsp grounded flax seeds
- 6 tbsp water
- 2 cups soy milk
- ½ cup coconut milk
- 1 ½ cups oat flour
- 1 tbsp matcha powder
- 1 tsp. spirulina
- 1 tbsp maple syrup
- Coconut oil (for cooking)
Ingredients for pear filling:
- 1 medium pear
- ½ cup water
- ½ tbsp. maple syrup
- 1 vanilla pod
- 1 tsp. cardamom
Method:
- Make flax egg by putting ground flaxseeds and the 6 tbsp of water in a little bowl and leaving in the fridge for at least 15 minutes.
- In the mean time, start your filling by chopping up the pear into small cubes and place in a small pot
- Slice vanilla pod in half, empty vanilla beans in pot and put the empty pod in as well
- Add the rest of the ingredients for the filling in the pot, put on the stove and let simmer on low heat
- While the pear is simmering, place the ingredients for the crepes in a large bowl and mix with a hand blender
- Let sit for 10 minutes (the mixture will thicken slightly)
- If too thick after 10 minutes, add more milk
- Put a bit of coconut oil in a pan, and make the crepes by putting a ladle-full of the mix in at a time (warning: the first one is always a mess-up, it’s pretty much a universal crepe rule)
- Once all crepes are made and pear mix is soft and fragrant, fill the crepes with the filling and VOILA. Bon Appetite!
Ingredients for sesame-ginger caramel sauce to go with it:
- 5 soaked chopped dates
- ½ cup coconut milk
- 1 cup water
- 1 tsp. carob
- ½ tsp. ginger
- 1 tbsp tahini
Method:
- Soak dates overnight (unless you have a food processor)
- Blend dates with coconut milk and water until completely smooth
- Add the rest of the ingredients and blend again until smooth
