Pear Compote & Pumpkin Pie Spice Crepes
Tender crepes filled with a smooth pear compote, flavoured with cinnamon and ginger and topped with a drizzle of maple syrup.
Substitute:
- No pears? Try with apples, quinces or pumpkin puree instead. You could also use 1 mashed banana.
- No peanut butter? Use any nut butter such as almond, cashew, walnut, pecan or hazelnut butter.
- No buckwheat flour? Swap for plain flour.
- No egg? Use 1 tbsp of ground flaxseeds.
- No coconut oil? Use melted butter/vegan butter .
- No ground ginger? Try a pinch of ground nutmeg.
- No maple syrup? Swap for honey.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
2 Pears
1 tbsp Peanut butter
300 ml Milk of choice
130 g Buckwheat flour
1 tsp Maple syrup (plus extra for serving)
1 tsp Ground cinnamon
1 tsp Ground ginger
1 Egg (large)
Coconut oil (for cooking )
Recipe:
- For the compote, cut the pears into chunks and place in a small saucepan with 100 ml of water. Cover, place over a medium heat and cook until tender. If needed, add an extra splash of water to get a good steam in the pan, which will help the pears cook faster. Blend in a food processor until smooth.
- For the batter, add 90g pear compote, peanut butter, milk of choice, flour, spices, maple syrup and egg to a food processor. Blend until smooth.
- Heat a medium pan with some butter or coconut oil. Pour about 3-4 tbsp of batter in the pan and cook for a few minutes on one side, then 30 seconds on the other side, until golden. Repeat with the rest of the mixture. You should be able to make 6 crepes. Serve with a good drizzle of maple syrup. Enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 3 months.
Leftovers
The leftover compote can be used in baking recipes, pancakes, yoghurt or to make our favourite turnovers!
