A typical Belgian recipe to round up our Pancake Day Recipes! (And if the French tell you it's a French recipe... don't believe a word they say.)
Serves one; makes one large crêpe with sauce and juicy bits of mandarin
For the crêpe:
70g wholemeal plain flour
110ml almond milk
1 tsp stevia powder, or 1 tbsp brown sugar
1 flax egg: 1tbsp ground flaxseed + 3 tbsps water
For the cream:
juice of one mandarin, plus a few slices for garnishing
50ml almond milk
1 tbsp brown sugar
Combine all the ingredients for the crêpe in a mixing bowl, whisking fast. Put it aside in the fridge while you're making the cream.
In a small saucepan heat the mandarin juice and the brown sugar until they start bubbling, then turn down the heat and let them simmer for 5minutes with the almond milk. If you want a thicker sauce, use soya cream instead of almond milk.
Put aside the sauce and heat a large flat pan (a crêpe pan works best, but any large pan will do) and spray a good coat of oil or vegan margarine in it. When your pan is completely coated in the grease, pour in the batter, spreading it evenly over the whole surface of the pan. You will know that your crêpe is ready to flip when the top starts to rise and the edges are very firm. This could take 7 to ten minutes; don't turn on the heat too much too soon! The other side will only take about 3 minutes. Use a spatula if you don't feel too confident about your flipping skills. (I was born with a spatula in one hand, so yeah, I flip pretty well.)
Serve and enjoy every bite!
One serving with sauce contains 347 calories, 5.49g fat, 66.7g carbohydrates, no cholesterol, 9.93g fiber, 23.54g sugar (a lot of it natural), and 10.71g protein.
The ground flaxseed and wholemeal flour are the main sources of fibre in this recipe, therefor I urge you all to make as many cakes/pancakes/breads as possible with wholemeal flour, not white flour. I admit sometimes white flour works best for baking, but it contains a lot less fiber.