There are things that suddenly come into our lives and cannot get out of it anymore. These things are as simple as the person we love, the smell of coffee in the early morning or the irresistible scent of crêpes with blueberry cream and spirulina. When I was a child I loved crêpes, even if they seemed to me something complicated and amazing at the same time. In fact, every time I watched my mother mixing the dough with the whisks, it seemed to me that she was preparing a magical and mysterious potion. When I found out how simple this recipe was, I fell in love with it even more. In fact, one of the main reasons why I’m happy to enter my kitchen and cooking every day is exactly this: the simplicity of healthy and vegan ingredients which make every dish so special.
Here in London the temperatures have dropped again and I really crave for good weather while parents are sending me pictures from sunny Southern Italy seaside. Even in this case, however, I learned to observe more carefully what is going around me and look beyond appearances, realizing that beauty is everywhere. In London is raining, no doubt, but, meanwhile, I enjoy watching the raindrops flowing on the flowers, so I fall in love even with the bad weather. Then, on days like this, I love taking a little break from work and having a special snack like crêpes with blueberry cream, a healthier recipe than you would expect. Blueberries contain special antioxidant properties; coconut oil reduces appetite and spirulina is a source of protein, minerals and vitamins.
I taste this crepes while I am watching what is happening beyond the window and, like every time it rains, I laugh when I see my cat, Noir, coming back wet like a cotton ball left in the washing machine.
Someone says that after the rain there is always the rainbow, I think there can be a dessert even during a storm!
Prep 10 mins | Cook 16 mins | Total 26 mins | Portion 4
For the crêpes:
- 250 ml mineral water
- 200 g oat flour
- 60 g potato starch
- 25 g coconut sugar
- 25 ml melted coconut oil
- 1 pinch of salt
For the stuffing:
- 1 can of *coconut milk
- 15 ml maple syrup
- 5-6 blueberries
- ½ tea spoon spirulina powder
- In a bowl, place oat flour, potato starch, sugar and a pinch of salt, then start combining water and coconut oil little by little, stirring with a whisk to avoid lumps, until you obtain a dense and homogeneous mixture. (Please note: if the mixture it is too liquid, add more flour and otherwise more water).
- Heat a non-stick pan and pour the dough with a ladle, just enough to cover homogeneously the bottom of the pan with a thin layer. (Note: if you prefer, to avoid it sticking, you can grease the pan with a little coconut oil).
- Cook for about 2 minutes over medium-low heat or until the bottom surface is golden, then with a spatula turn the crêpe and cook for another 2 minutes. Repeat the process until you finish the dough and you get at least 4 crêpes.
- In a kitchen mixer, place the hard and creamy part of the coconut milk, add some maple syrup, the blueberries and the spirulina powder, then blend until you obtain a thick and homogenous cream.
- Let the cream rest in the freezer for about 5/10 minutes or keep it in the fridge, if you do not have to use it immediately, to make it more compact.
- Fill crêpes with cream and serve.
- Garnish the crêpes with blueberries, castor sugar or vegan chocolate glaze.
- You can replace the blueberry cream with vegan nutella or jam.
* Use a can of coconut milk with a percentage of fats higher than 15% (15 g of fat per 100 g of product). You can find this information in the nutritional table on the product packaging.