Directions

To Make (makes around 5 delicious crepes using a 22cm frying pan)

1. Whisk together all ingredients for the crepes and set aside for minimum half to rest.
2. Whilst your batter is resting combine all ingredients for the maple dipping sauce and set aside for the flavours to infuse together.
3. Prepare your vegetables and combine in a large bowl and stir through 1 tbsp of the maple dipping sauce.
4. After 30 mins generously spray your frying pan with olive oil and heat until HOT!!!
5. With a soup ladle (I find this the easiest) spoon your crepe mixture onto a HOT fry pan, it should bubble quickly and set quite fast
6. After 2-3 mins (be patient ;)) it will not burn, very carefully loosely lift the edges of the crepe and check if it’s slightly brown (if not cook a little longer) if so spoon your crepe filling over half the crepe and very gently fold over the other half to form half a moon, carefully transfer to a plate and keep warm.
7. Repeat with remaining mixtures.
8. Serve with maple dipping sauce drizzled over the top.
9. Flavoursome and jam-packed full of taste it’s a perfect Sunday brunch with friends.