Crepes with coconut yoghurt, rhubarb and orange…
Crepes with coconut yoghurt, rhubarb and orange compote and toasted pecans
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Ingredients
- 100g gf flour
- 2 eggs
- 300ml plant-based milk (we like oat milk)
- 1 tbsp rapeseed oil, plus extra for frying
- 3 sticks of rhubarb, sliced into 2cm pieces
- Zest and juice of an orange
- 1 tbsp honey
- 150g coconut yoghurt
- 50g toasted pecans
- 2 tbsp runny honey
- 1 tsp cinnamon
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