Sweet and simple vanilla crêpes for a late brekkie today. Recipe below Filled with vanilla aquafaba cream and topped with pomegranate, sugar and lemon . Sometimes the simple things are the best, right? . . Vanilla crêpes (makes 8-10)
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1.5 cup plain flour 
2 tbsp coconut sugar 
1 tsp baking powder
3 tbsp oil/butter, melted 
1 cup almond mylk 1 cup sparkling water
2 tsp vanilla extract . Add all dry ingredients to a bowl and mix with a whisk to break up any lumps. Pour in the wet ingredients and mix until smooth. The mixture should be thick, but run easily off a spoon, add a tbsp more milk if you need to. Allow to rest for at least 10 mins. 
Heat up a non stick frying pan to a medium heat, then pour in a ladle of batter, quickly moving the pan to spread evenly on the bottom. Cook until the edges start to curl and bubbles form, about 45 seconds per side. Flip and repeat. Keep crepes warm under a clean tea towel or in a low oven until ready to serve.

Cranberry meringue pots - a gingernut base layered with cranberry cinnamon compote and fluffy aquafaba meringue. A festive twist on traditional lemon meringue. Whipped this up with the help of my Ultramix Orbital Stand Mixer, which meant I could prepare the rest of the pudding while the mixer took care of the meringue. Easy peasy! Aquafaba is the water from a can of chickpeas - so save it next time you go to throw it away and make these xoxoxo . Cranberry meringue pots . 100g ginger biscuits 2 tbsp butter . 300g fresh cranberries 1 tsp cinnamon 4 tbsp sugar 3 tbsp water . 1/2 cup aquafaba 1 tbsp sugar 1 tsp cream of tartar 1 tsp vanilla extract . Prepare cranberry filling by adding cranberries, cinnamon, sugar and water to a small saucepan and heat to a gentle simmer. Cook for 10 minutes, until thick and pulpy. Allow to cool. In a food processor, pulse gingerbread and butter together until it forms a fine crumb. Layer on the bottom of your pudding pots. Add aquafaba to stand mixer and fix the balloon whisk attachment. Beat on high for 7-8 mins, until thick and glossy. Add in sugar, cream of tartar and vanilla extract and beat until stiff peaks form. Layer up puds with cranberry compote and finish with the meringue.

3 ingredient easiest ever vegan vanilla crêpes stuffed with blueberries and homemade Nutella . Sprinkled over some choc chips for good measure. Hormones got me craving allllll the chocolate this week , anybody relate?! Naturally a plate of Nutella slathered crêpes is the answer, hope you enjoy these as much as I did. Sending hugs xoxoxo . . Vanilla crepes (makes 8) . 1.5 plain flour 2 cups dairy free milk 1 tsp vanilla extract 2 tsp oil (for frying) . Mix flour, dairy free milk and vanilla extract together in a bowl with a fork until smooth and runny. Set aside for 5 mins. Heat a frying pan over a medium heat. Add a little oil to the pan. Pour in a ladle full of batter per crêpe. Cook for a couple of minutes on each side, until the edges start to curl up and you can flip it over easily. Serve immediately.