I was really chuffed with the response that last week’s recipe got. So many of you shared the recipe on social media! I’m pleased to see more women getting into fitness and nourishing their body & soul as one. All I can say is <3 <3 <3
This week, I’m proposing a recipe that nourishes the soul a little more than the body… though I did do an intense Body Balance workout sesh right after I gobbled down a double portion of this breakfast recipe. Clearly it got me through the workout.
When I was little, my mum and dad bought a campervan. It was a massive thing and we packed in the whole family – kids, dogs and all – to go on spontaneous weekend trips and summer holidays to the north of France. The Nord-Pas-de-Calais was one region we visited particularly frequently. As for the rest of our holiday hangouts, I can only say that I was just a wee girl at the time, and didn’t particularly pay attention to or care where we going. All I knew was that we were near the sea, the beach, and great places to eat.
It’s funny, the older you get the less you remember complete events; I just have flashes of Dad knee-deep in the sand, digging a fort for us, a statue of Joan of Arc in a tiny village, my sister and I singing silly songs in the campervan until Mum couldn’t stand us anymore, our dog, Mimi, sat between us on the bench seat, and all the crêpes Mikado I ate on those holidays.
Some recipes for crêpes Mikado I’ve seen call for the making of a crème pâtissière, some even for frangipane cream. But the way I remember it, you need 4 simple ingredients: crêpes, vanilla ice cream, whipped cream and hot chocolate sauce. If you couldn’t be bothered with the chilling and whipping of the coconut cream – or just don’t like coconut cream – you can skip it or add an extra scoop of vanilla ice cream.
- 75g (1/2 cup) plain flour
- 1/2 ripe banana, peeled
- 250ml (1 cup) non-dairy milk (I like to use soya, almond or oat milk)
- 1 tsp vanilla extract
- 1 tbsp sugar
- vegan margarine or coconut oil, to grease the pan
- 2 scoops vegan vanilla ice cream
- 50g (1/4 cup) dark chocolate chips
- 4 tbsp soya milk
- 1 can of full fat coconut milk, chilled overnight in the fridge
- 1 tbsp powdered sugar (optional)
- For the crêpes, blend the ingredients minus the margarine/coconut oil until smooth. I like to do this in my blender; it's quick and efficient.
- Grease a large, shallow frying pan and place it on moderately high heat. Pour in half of the batter and swirl the pan so the batter covers its whole surface. You can also use a crêpe spreader to do this.
- Cook the crêpe on one side for about 3 minutes. The sides should be easy to lift up with a spatula, and the crêpe should move around freely when you gently shake the pan. Flip the crêpe with a deft swing of the wrist, or use a spatula if you're not that confident. Cook on the other side for another couple of minutes.
- Place the crêpe on a plate when it's done, and repeat the process with the rest of the batter.
- Prepare the whipped coconut cream: open up a the chilled tin and remove the upper, creamy part of the chilled coconut milk. Discard the watery part underneath. Whip the coconut cream with a little powdered sugar if desired.
- Melt the chocolate and 4 tbsp soya milk in a small saucepan over medium heat. Stir with a wooden spoon to dissolve the chips.
- Place one scoop of ice cream over each crepe. Top with a hefty dollop of coconut cream and drizzle over the hot chocolate sauce. Enjoy straight away.
Want more crêpes recipes? It say happens I am
a fanatic an expert.
Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!
Love and cookies,