Crepes with cherry compote & chocolate drizzle

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Ombar Pancake Day STILL Sml forweb v1551793270
  • recipes_preptime 20 Minutes
    Prep Time
  • recipes_cooktime 20 Minutes
    Cook Time
  • recipes_serves 4

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Crepe batter:

  • 1 3/4 cup flour (we used white spelt flour)
  • 1 3/4 cup plant based milk of your choice
  • 1 tsp vanilla extract
  • 2 tbsp melted coconut oil or vegan butter, plus one tsp extra
  • 1 tbsp coconut sugar

Cherry compote:

  • A handful of frozen cherries
  • 1 tsp of arrowroot
  • 1 tbsp of maple syrup
  • 100ml water

Chocolate drizzle:

  • 75g Ombar Coco Mylk or 72% Cacao, melted
  • Coconut yogurt (optional)


  • 1.

    In a blender add the flour, milk, vanilla, oil/butter and sugar. Blend on high speed for 30 seconds. Stop, scrape the side of the blender and blend again for 30 seconds.

  • 2.

    Transfer the batter into a bowl. If you don't have a blender, feel free to combine all the ingredients into a large mixing bowl using a whisk to avoid lumps.

  • 3.

    Heat a lightly oiled crepe pan over medium/high heat. Scoop the batter onto the pan, then tip and rotate the pan to spread batter as thinly as possible.

  • 4.

    Cook until golden brown on each side, about 2 minutes.

  • 5.

    Meanwhile, pop the cherries, maple, water and arrowroot into a saucepan on low and simmer until thickened and the cherries are soft.

  • 6.

    Top the crepes with the warm cherry compote and lashings of melted Ombar. Add a spoonful of yoghurt if using.