Cocoa crêpes with strawberries and cashew cream

Ingredients

For 1 serving

• Rice flour40 g
• Unsweetened cocoa powder1 teaspoon
• Soy milk130 ml
• Sunflower oil1 teaspoon
• Cashew butter15 g
• Maple syrup1 teaspoon
• Strawberries130 g

Contains: nuts, soy,

In season: April – June

Method

1. Blend the rice flour and cocoa with most of the soy drink, keeping back a couple of tablespoons, until the batter is runny with no lumps; leave it to rest for 10 minutes.
2. Meanwhile mix the cashew butter with the maple syrup and the reserved soy drink until smooth and soft. Wash and hull the strawberries and slice them.
3. Heat a non-stick pan over medium heat and grease it with a film of oil using kitchen paper; stir the batter, pour in a small ladle and swirl the pan to spread it thinly.
4. Cook for about 1 minute, until the edges lift, then flip and cook for another 30–40 seconds; repeat to make 2–3 crêpes.
5. Fill with the cashew cream and strawberries and fold into quarters.