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Ingredients
Makes 8
Crepes:
100g rice flour
100 ml coconut milk
150 ml Vita Coco coconut water
3 tbsp maple syrup
1/2 tsp ground tumeric
8 tsp Vita Coco extra virgin coconut oil
Syrup:
juice of 2 blood oranges
3 tbsp maple syrup
slices of 1 blood orange – skin and rind removed
1 tsp Vita Coco extra virgin coconut oil
If you can’t get blood oranges, use other oranges, clementine and satsumas.

Coconut Crepes with Maple & Blood Oranges

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Gluten-free, diary-free, egg-free, sugar-free vegan crepes inspired by Vietnamese crepes (bánh xèo)
Method
To make the syrup mix together the juice and maple syrup in a small pan and simmer over a low heat for 10 minutes until it reduces and thickens.  Take off the heat and set to one side.
In a small frying pan heat 1 tsp of coconut oil over a high heat.  Place the orange slices in one layer and leave to fry for a couple of minutes on each side until they begin to caramelise. Add to the syrup and place in a jug/ small bowl.
To make the crepe batter, whisk together all the ingredients until they form a smooth batter.
Heat a small (20cm) frying pan over a high heat and add one tsp of coconut oil in the pan, when melted move around until the pan is evenly covered.
Pour a large spoon of batter onto the pan in one even layer. Lift and swivel the pan to cover it with an even layer of batter.  Leave to fry for 2-3 minutes until the edges start to turn a golden brown.
Using a spatula, loosen the pancake from the pan, flip over and cook for a further two minutes until golden brown.  Fold over as desired, serve immediately. Serve with a pour of maple & blood orange syrup.
This recipe has been commissioned by Vita Coco Coconut Oil
Handmade plates and bowls by Ana Kana
Marble board by Aria London