Crepes 3 Ways

Method

For the crepes:

1. In a bowl or measuring jug, combine 150ml / 5fl.oz of the soya milk with the apple cider vinegar. Stir, then leave to one side to curdle and turn into a vegan buttermilk.
2. Meanwhile combine the flour, bicarbonate of soda and salt in a large bowl. 
3. Next, melt the margarine in the microwave or in a saucepan on the hob. Then add the melted margarine to the flour along with the maple syrup and remaining soya milk. Finally add the vegan buttermilk. Whisk until smooth then set to one side to rest for 30 minutes.
4. Add a little margarine to a frying pan over a medium heat. Once hot add 80ml (1/3 cup) of the crepe batter to the pan and swirl it around so it covers the base. Fry for 2 minutes or until the edges are brown and start to peel up. Then run a spatula around the edges of the crepe and use your fingers to peel the crepe away from the pan and flip it. Fry for another minute on the other side then transfer the crepe to a plate. Repeat until all of the crepe batter has been used. See below for the topping options:

For the strawberries and cream:

1. Add the vegan double cream to a bowl and whip until you have medium- stiff peaks. Next remove the ends of the strawberries and slice. 
2. Fill the crepe with a spoonful of whipped cream and sliced strawberries. Then fold the crepe into quarters and finish with a few mint leaves and a dusting of icing sugar.

For the banoffee topping:

1. Peel and slice the bananas, then add them to a small bowl along with the sugar and toss until coated. Add 1/2 tbsp of vegan margarine to a frying pan over a medium heat and add the sliced banana. Fry for 5 mins or until golden brown, flipping halfway.
2. Next for the caramel, add the coconut oil, maple syrup, almond butter and a pinch of salt to a microwave-safe bowl. Microwave for 30-45 seconds, then stir until fully combined. Leave to one side to cool slightly. 
3. Meanwhile break up the dark chocolate into a microwave-safe bowl and microwave for 30 seconds, then stir until melted.
4. To build the crepe, spoon some caramel onto one half of the crepe, then add some banana slices and fold the crepe into quarters. 
5. Top with ice cream, then pour over more caramel sauce and some melted chocolate. Finally, crush some biscuits and sprinkle on top. 

For the spiced apple topping:

1. Cut the apples into quarters, remove the cores and slice. Add the apples along with the lemon juice, maple syrup and cinnamon to a saucepan over a medium heat and stew for 10-15 minutes or until the apples are soft.
2. Meanwhile, for the tahini sauce, add the maple syrup, tahini, chocolate and single cream to a microwave-safe bowl or measuring jug and microwave for 30-60 seconds, then remove and stir until fully melted.
3. To build the crepe, add some of the stewed apples to a crepe and fold into quarters. Top with a spoonful of vegan yoghurt, followed by the chocolate tahini sauce and a few raspberries.