Pear and Goji Berry Vegan Crepes
Missed out on the pancakes day action? Then try these crepes, they are the perfect seasonal version using stewed pears, very nourishing goji berries with a sweet spiced cardamon twist. They aren’t as soft and thin as a French crepe, instead more of a hybrid between a crepe and a flatbread, due to its crispy edges and slightly tougher consistency. They are super delicious and very filling.
Makes 8-10 Crepes
INGREDIENTS:
250g plain flour
500ml almond or coconut milk (carton)
2 tbsp melted coconut oil plus more for frying
2 pears
1 tbsp coconut sugar
1 cardamon pod
1-2 tbsp dried goji berries
Pumpkin seeds to top
METHOD:
In a large bowl whisk together the flour, 450ml of the almond or coconut milk and cooled melted coconut oil until it is a smooth thin batter but not watery. Leave to one side for about 10 minutes.
In the meantime, slice the pears into segments (8 segments per pear), making sure to remove the pips. Place the pears in a small pan and add 50ml of almond or coconut milk, a cardamon pod and a tablespoon of coconut sugar. Let it simmer for 10 minutes on medium to low heat, or until the liquid thickens and becomes sticky enough to drizzle. Add a little more milk if there isn’t enough liquid for your needs. Towards the end add in the goji berries so that they slightly soften but not dissipate.
Place a large non-stick frying pan on medium-high heat and melt half a teaspoon of coconut oil. When the pan is hot, pour in a ladle full of the batter, lift up and swirl the pan so the batter spreads across to the edges and is circular. Let in brown on one-side for about 5-6 mins before using a spatula to carefully turn it over, to cook on the top for a further two minutes. Every stove is different so trust your intuition. Repeat this process until you have all your crepes. You can fold them into triangles or lay them flat on the plate.
Once the pancakes are plated, add your stewed pears and goji berries on top, add some of the syrup and topping with a couple of pumpkin seeds for a dose of good fats.
Cheryl Telfer is a multi-discipline creative, wellness advocate and currently is training to be a certified holistic nutritionist.
At the beginning of 2020, Cheryl left a career in the broadcast media and advertising industry to focus on sharing her knowledge and passion for holistic health and nutrition with the world. She has since hosted free nutrition talks and corporate workshops to share some invaluable insights into how the holistic approach to nutrition can benefit us all. She also creates wellness content and shares nutritious recipes on social media, as well as writing content for the Wellnotes newsletter.
Having experienced issues with her health due to a chronic genetic condition called Sickle Cell Anaemia, Cheryl decided to become more responsible for her health and wellbeing on a day-to-day basis. Public healthcare helped her survive, but it's self-care that has helped her thrive!
She is a proponent for the idea that food is medicine, as traditional practices like Ayurveda, Chinese medicine (TCM) and herbalism has benefited people, modern and indigenous, and the scientific research around this is growing. She also believes there is a place for western medicine in the equation. The holistic approach is about tuning into our bodies and finding balance. That might mean taking the necessary medication, as well as eating a nourishing diet right for your personal needs.