Wholesome Wholemeal Crêpe with Cherry Nice Cream

In a bowl, whisk together the wholemeal flour, ground chia seeds, and a pinch of pink salt.

Gradually add the plant milk while continuing to whisk vigorously until the batter is smooth.

Let the batter rest for 10 minutes to thicken, then give it another whisk.

Heat a non-stick frying pan over medium heat.

Pour a thin layer of the batter into the pan, swirling it around to cover the base evenly.

Cook the crêpe for 2-3 minutes on one side until it sets and lightly browns, then flip and cook the other side.

Once cooked, remove the crêpe from the pan and set it aside.

For the cherry nice cream, blend cherries until smooth and creamy. You can add a touch of sweetener if desired.

To assemble, spread a layer of the cherry nice cream onto the crêpe.

Drizzle with chocolate brownie sauce and dollop organic roasted hazelnut butter on top.

Fold the crêpe or roll it up, and it's ready to enjoy!