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Unicorn Crepes


Bliss out with some colourful, magical unicorn crepes that the whole family can enjoy. These beauties are simple to prepare and filled with the most delicious coconut cream. They will have everyone coming back for seconds.


For the unicorn effect my food colouring of choice is Rawnice powders. Not only do they give beautiful, vibrant colours but they are super-foods. Yes, you read that right SUPER-FOOD colouring agents. No more red number 3 or blue number 2 with adverse health effects, Rawnice products are actually good for you. For a little extra sweetness, use my promo code LMHALLMAN for 20% of your entire purchase on the Rawnice site.


Preparation Time: 20 minutes

Cook Time: 20-25 minutes

Total Time: 40 minutes


Makes 10-12 crepes


Recipe:

Crepe Ingredients:

· 2 cups of flour

· 1 tsp baking powder

· Pinch of salt

· 1/4 cup coconut sugar

· 2 ½ cups almond milk, plus up to ½ extra

· 2 tsp vanilla

· 2 Tbsp. avocado oil, divided


Crepe Method:

1. Preheat a 10-inch crepe pan on medium heat and lightly brush with a bit of avocado oil

2. In a blender combine flour, baking powder, coconut sugar and salt on pulse

3. Mix in almond milk, vanilla, and 1 Tbsp. of avocado oil. Pure until smooth

4. Heat a non-stick skillet until warm on med heat, reduce to low

5. Pour a scant amount of batter into your pan and swirl or push around the pan to coat thinly

6. If your batter isn’t thin enough to spread evenly on your pan add in more almond milk and puree again

7. Flip when little air bubbles form through center of the crepe

8. Cook until cooked through, 3-4 minutes a side

9. Repeat until all crepes are made.

10. Keep warm in the warming tray of your oven

Unicorn Cream Ingredients:

· 2 cans of full fat coconut milk, chilled overnight in the refrigerator

· 1/8 tsp of Rawnice blue spirulina

· ¼ tsp Rawnice pink pitaya powder

· ¼ tsp blueberry powder

· 3 tsp powdered coconut sugar, divided equally in three

· Garnish: Fruit of choice

Unicorn Cream Method:

1. Open the chilled coconut milk and scoop out the solid white fat, separating it into three small bowls (the solid white part of the coconut in the can is the fat and should have risen to the surface when chilled. Reserve the coconut water

2. Cut the coconut fat with 2 tsp of the coconut milk liquid

3. Mix the powders into each bowl separately to achieve your desired colour

4. Mix in 1 tsp of powdered coconut sugar into each bowl

5. To assemble, lay your crepes flat and spoon in your various colours of cream down the center, mixing together with streaks to make them blend

6. Add a few handfuls of berries or fruit to each and roll up

7. Top with any leftover cream and fruit


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