These light fluffy pancakes with a tangy syrup make a crowd-pleasing pudding
- 150g spelt flour *
- 350ml milk
- 1 egg
- 1 tbsp butter, melted
- 1 tsp olive oil
- 50g caster sugar
- 2 limes, juiced
- 50g mint, finely sliced
- 2 mangoes, peeled and sliced
* Available at Holland & Barrett
In a large bowl, whisk together the spelt flour with the milk and egg. Add in the melted butter and mix well. Heat the olive oil in a large frying pan and add one ladle of mixture to the pan, swirl it around and cook for 3-4 minutes with a flip midway until cooked and golden. Set aside on a plate and repeat until you have eight crepes.
Heat the caster sugar with 100ml water in a saucepan and bring to the boil. Boil for 2-3 minutes or until reduced to a syrup.
Transfer the sugar syrup to the hot frying pan and bring to a boil. Add in the lime juice and stir well. Turn off the heat and add in the sliced mint. Fold the crepes into quarters and then add them back into the sugar syrup pan, turning them over in the syrup. Heat gently to bring the crepes back to warm and then serve two crepes per person, with the sliced mango over the top.
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