Ingredients
12 total- 4 large plums, halved, destoned and finely diced
- 4 tbsp maple syrup
- 1 tsp vanilla bean paste
- 1 cinnamon stick
- 1 star anise
- 250g plain flour
- ½ tsp salt
- 1 tbsp extra virgin olive oil
- 750g plant-based milk
- 1 tsp vanilla extract
- 5 tbsp vegetable oil, for frying
- M&S Plant Kitchen Vanilla & Coconut Yoghurt
Method
4 stepsStep 1
First, make the plum compote. Put the plums, 2 tbsp of the maple syrup, the vanilla bean paste, cinnamon stick and star anise with 2 tbsp water into a medium pan set over a medium heat. Simmer for 10-15 mins, until the plums release their juices and begin to break down. Take off the heat and carefully pour the compote into a shallow dish. Remove and discard the whole spices and place the compote in the fridge to cool completely.
Step 2
Meanwhile, make the crêpe batter. Put the plain flour, the remaining 2 tbsp maple syrup, the salt, olive oil, plant-based milk and vanilla extract into a large mixing bowl. Blend using a stick blender until the batter is completely smooth.
Step 3
Heat a 24cm non-stick frying pan over a medium-high heat. Pour in 1 tsp vegetable oil and spread it in an even layer. Pour enough batter into the pan to evenly coat the base, swirling as you go. Cook for 1 min, until the crêpe is starting to curl at the sides, then flip and cook for 1 min more. Remove the crêpe and set aside on a large plate. Repeat with the remaining batter until you have at least 15 crêpes, placing a sheet of baking parchment between each one to prevent them from sticking.
Step 4
To assemble, use an 18cm round cutter or a small dinner plate as a guide to cut the stack of crêpes into an even round. Place one crêpe on a serving plate, put 1 tbsp of the coconut and vanilla pot in the centre and spread evenly, leaving a small border. Repeat with the remaining crêpes and coconut pot to create a stack. Carefully drizzle the cooled plum compote on top of the final crêpe to serve.