This worked so well. So well. I know I shouldn’t sound surprised, because it wasn’t a risky recipe to create (despite my lack of experience cooking crepes) but there was something wonderful about the flavours.
This meal is delicious, rich, savoury, filling and so very healthy. And did I mention it was vegan? I know! Of course, it doesn’t have to be vegan, and you can substitute the vegan ingredients for, you know, animal products. But at least you can be assured that if you ever decide to go vegan, this recipe works incredibly well.
But first a word about crepes. When cooking these, the thinner the better. Also, if you have a non-stick pan, use it. And the first two always turn out a bit awful. My mum told me this, and even to this day it has proven true. Well, for me at least. Maybe it's a family curse. Anyway…
This makes a perfect brunch or lunch. The avocado trend hit several years ago and now that eating vegetables for breakfast has been normalised, you can do it at home. No need to head out to spend £10 at a cute little cafe somewhere in town. Make it for way less at home and wow all your friends.
Or just wow yourself, because you deserve good food regardless of having company to share it with or not.
250g of all-purpose flour
350g of oat milk
2 tbsp of non-dairy butter, melted
a pinch of salt
1 ½ tbsps of sugar
1 ½ tsp of baking powder
2 ripe avocados
½ a fresh lime
½ a fresh lemon
a handful of basil leaves
a pinch of chili powder
20 cherry tomatoes
Vegan basil pesto
Sift the flour into a large bowl and stir in the sugar, baking powder and salt. Create a well in the centre and pour in the butter and oat milk, whisking as you do so. Continue whisking until a smooth watery batter is formed. Set the bowl to one side and let it rest while you prepare the toppings.
Halve and depit the avocados. Scrape out the inside and place in a medium sized bowl. Use a fork to lightly mash the avocado: as this is smashed avocado, rather than guacamole, we still want some chunks in it.
Grind in black pepper and garlic salt to taste and chilli powder. Finely chop the basil and mix it into the avocado. Squeeze the juice of the lemon and lime into the mixture, stirring through, and then put to one side.
Cut the cherry tomatoes into slices.
Place a small saucepan on medium heat, with a dash of olive oil. Pour in the tomatoes and lightly fry for five minutes on medium heat. Remove from heat and set to the side.
Now it’s time to make the crepes. Place a large non-stick pan on high heat. Pour in a small drop of olive oil and spread it round the pan. Take a half a ladle of the crepe batter and pour it onto the pan. Quickly use the bottom of the ladle to spread the batter over the entire pan surface until it is paper thin.
The batter should start cooking and forming bubbles immediately. Use a spatula to loosen the crepe from the pan and after a minute, flip the crepe. This can be done with the spatula, or if you are feeling confident, without.
Repeat this process until all the crepes are cooked.
To serve, place the crepe on a plate and spread a thin layer of pesto on one half. Place a few tomatoes on top. On the other half place a generous helping of the smashed avocado, and then roll the crepe. And voila, bon appetit!