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Crepes with ginger, syrup & blush orange
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120g plain flour
1/2 tbsp granulated sugar
3 tbsp organic virgin coconut oil
250ml Rude Health Organic Almond Drink
1 British Blacktail Medium Free Range Egg, plus 1 yolk, lightly beaten
3 Blush Oranges
1 tsp peeled and finely grated ginger
4 tsp Tate & Lyle Golden Syrup
2 sprigs lemon thyme, leaves only
1. In a large measuring jug, mix together the flour, sugar and
a pinch of salt. Heat a large nonstick frying pan over a low heat and add the coconut oil, swirling the pan as it melts. When just melted, pour the oil into the almond drink (keep the pan), then pour this into the flour mixture, along with the egg and egg yolk. Whisk until smooth. Allow the batter to rest for 15 minutes.
2. Meanwhile, segment the oranges. Take a thin slice off each end of the orange, then carefully slice off the skin and zest from top to bottom, revealing just the flesh. Over a bowl, remove each segment by sliding your knife between the membranes to the centre of the orange. Toss the orange segments and their juices with the ginger, then set aside.
3. Return the frying pan to a medium heat. Stir the batter, then pour about 1/4 of it into the hot pan, swirling to make one large, round pancake. Cook for about 1-2 minutes on each side, until just golden, then transfer to a plate, cover and keep warm. Repeat to make 4 pancakes.
4. Spoon the oranges over each pancake, then fold. Drizzle with golden syrup and scatter with a few lemon thyme leaves before serving.
Typical values per serving: