EAT IN SEASON

Ingredients:

• 75g plain flour
• 250ml coconut milk
• 4 free range eggs 
• 1 tbsp cornflour
• 250g strawberries, hulled
• 1 vanilla escence 
• 125ml pure maple syrup, plus extra to serve
• 2 Tbsp rapeseed oil
• 360g Ricotta
• fresh mint for garnish 

Method:

1. Whisk the eggs, coconut milk, flour, cornflour and a pinch of salt in a bowl until the batter is the consistency of pouring cream.
2. Place the strawberries, vanilla and 80ml maple syrup and 2 tbsp of water in a saucepan over low heat. Cook, stirring, for a few minutes until strawberries start to soften. Remove from the heat and set aside.
3. Heat 1 tbsp of oil in a 20cm crepe pan over medium heat. Add a 60ml portion of batter to pan, swirling to coat the base of the pan and pouring any excess back into the bowl.
4. Cook crepe for 1-2 minutes until golden, then flip and cook for a further 1 minute or until cooked. Remove from pan, cover and keep warm. Repeat with remaining oil and batter to make approx 6 crepes.
5. Whisk the ricotta and remaining 2 tbsp maple syrup in a bowl until smooth and combined. Divide the crepes on to a plate, spread with maple ricotta, then top with strawberries, extra maple syrup and mint to serve.