Christmas Crepes

• 100g oat flour
• 80g almond milk
• 80g water
• 1/2 tsp baking soda
• 1 Tbs apple cider vinegar
• 1 Tbs ground flaxseed
• Sweet vanilla drops

Filling for the Crepes:

• 300g soy yoghurt
• 1/2 tsp Blue Spirulina
• 1 tsp Beetroot Powder

METHOD:

1. Mix oat flour, 1/2 tsp baking soda, almond milk, water, apple cider vinegar, ground flaxseed and sweet vanilla drops until well combined.
2. Brush out a pan with coconut oil and pour in a scoop of the batter. Spread thinly with a ladle.
3. Fry on medium heat from both sides until lightly golden brown.
4. For the soy yogurt, mix 150g with 1/2 tsp blue spirulina and 150g with 1 tsp beetroot powder. Add a sweetener if you like.
5. Fill each of the crepes with around 150g soy yogurt and roll them up. Top with remaining yogurt, frozen berries, candy cane and edible stars.
6. Enjoy!