Breakfast Desserts Recipes

Pear stuffed Matcha Crepes

So I’ve been trying this thing lately where I colour coordinate my Instagram feed. I was on green which is great because I basically live off green smoothies and spinach-everything. Buuuut the other day it was my first day of end-of-semester holidays and obviously, while other kids usually celebrate by getting drunk the night before, I celebrate by preparing a big-ass brunch to cook up for myself. But sh*t. I want to make pancakes…but my feed’s green. Omg the struggle is so real like I can’t even. Enter: Matcha crepes! Like damn they’re green plus they’re big-ass-brunch worthy aaaannd they’re freaking delicious. So there you go, there’s always a way. Key to success fellas. (Plus they’re of course vegan, gluten-free & refined-sugar free as per usual) 

Ingredients (makes 6-7 crepes)

  • 2 tbsp grounded flax seeds
  • 6 tbsp water
  • 2 cups soy milk
  • ½ cup coconut milk
  • 1 ½ cups oat flour
  • 1 tbsp matcha powder
  • 1 tsp. spirulina
  • 1 tbsp maple syrup
  • Coconut oil (for cooking)

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Ingredients for pear filling:

  • 1 medium pear
  • ½ cup water
  • ½ tbsp. maple syrup
  • 1 vanilla pod
  • 1 tsp. cardamom

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Method:

  1. Make flax egg by putting ground flaxseeds and the 6 tbsp of water in a little bowl and leaving in the fridge for at least 15 minutes.
  2. In the mean time, start your filling by chopping up the pear into small cubes and place in a small pot
  3. Slice vanilla pod in half, empty vanilla beans in pot and put the empty pod in as well
  4. Add the rest of the ingredients for the filling in the pot, put on the stove and let simmer on low heat
  5. While the pear is simmering, place the ingredients for the crepes in a large bowl and mix with a hand blender
  6. Let sit for 10 minutes (the mixture will thicken slightly)
  7. If too thick after 10 minutes, add more milk
  8. Put a bit of coconut oil in a pan, and make the crepes by putting a ladle-full of the mix in at a time (warning: the first one is always a mess-up, it’s pretty much a universal crepe rule)
  9. Once all crepes are made and pear mix is soft and fragrant, fill the crepes with the filling and VOILA. Bon Appetite!

I always need to make a sauce whenever I make anything. And I’ve been totally obsessed with making caramels these days. How does one make vegan, sugar-free caramel? You basically blend dates with anything and everything. So to pair with my matcha crepes, I made some sweet sesame-ginger caramel. I know the combo sounds a little strange, but dates + tahini + ginger has been one of my all time fav combos, so I decided to finally make an actually sauce of it. And damn. It’s just as zingy, funky and delish as it sounds.

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Ingredients for sesame-ginger caramel:

  • 5 soaked chopped dates
  • ½ cup coconut milk
  • 1 cup water
  • 1 tsp. carob
  • ½ tsp. ginger
  • 1 tbsp tahini

Method: 

  1. Soak dates overnight (unless you have a food processor)
  2. Blend dates with coconut milk and water until completely smooth
  3. Add the rest of the ingredients and blend again until smooth

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