Vegan Gluten-Free Blue Crepes with Coconut Cream
Ingredients
Crepes
- 250g light gluten-free flour mixture
- 200ml milk of your choice
- 100 ml water
- 2 tablespoons cornstarch (add 1 more if dough is too thin)
- 1 pinch salt
- 1 tsp blue butterfly pea powder or blue spirulina
- 2 tablespoons oil (for dough)
- few drops oil (for frying)
Coconut cream
- 1 cup coconut yogurt or Greek yogurt
- 3 tablespoons sweetener of choice
- 4 tablespoons coconut flakes
Toppings
- pineapple
- currants
- passion fruit
Preparation
Mix all coconut cream ingredients until you get a thick but creamy consistency and place in the fridge until you have finished baking the crepes.
Mix all dry crepe ingredients in a mixing bowl, add milk, water, and oil, and mix thoroughly with a whisk or hand mixer to form a smooth dough. Set the dough aside for 15-20 minutes at room temperature.
Place the dough in portions in a lightly oiled pan (oil only for the first crepes) and cook crepes on both sides over low heat to maintain the blue color.
Coat the crepes with the coconut cream, roll them up, decorate with pineapple, passion fruit, and currants, and enjoy.
