Gluten-free, diary-free, egg-free, sugar-free vegan crepes inspired by Vietnamese crepes (bánh xèo)
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
Photography By Uyen Luu Copyright 2015