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Make 12 crepes 550g oak milk (or almond milk) 2 eggs Pinch of salt 1 tsp vanilla paste 1 tbsp Rhum 1 tbsp de coconut oil 2 tbsp brown sugar Zest of 1 lemon 250g spelt flour (or all purpose)

To serve 450g Ovos Moles Ice Cream, from Gelados de Portugal 100g Fios de Ovos 125g Creme de Ovos Moles 300g

* The coconut oil is usually solid at room temperature so you should put the container a few minutes in a bain-marie (in a container with hot water) until it melts.

CREPES

Mix all ingredients together until thoroughly blended. Set the batter aside for minimum 30 minutes. Heat a tsp of olive or coconut oil in a skillet (Ø21cm) or crepe pan over medium heat until melted.  

Pour 2 to 3 tablespoons of batter into the heated pan and swirl the batter around the pan quickly so as to distribute the batter thinly. Cook the crepe for 30 to 45 seconds or until small bubbles begin to appear in the batter, flip the crepe and cook the other side for 30 seconds. Remove from the pan to a warm plate.

Continue this process until all your batter has been exhausted and adding olive/coconut oil to the pan as needed.

Serve with Creme de Ovos Moles and Fios de Ovos.

Original recipe Coco e Baunilha