|► Makes 4 Servings|
|FOR THE CREPE BOWLS:
1/2 cup (63 g) unbleached all-purpose flour
11/2 teaspoons organic cane sugar 1/8 teaspoon salt
1/2 cup plus 2 tablespoons (150 ml) unsweetened soy-free non-dairy milk
1 tablespoon (14 g) coconut oil, melted 1 tablespoon (15 ml) maple syrup
FOR THE FILLING:
1/2 pound (225 g) fresh strawberries, chopped
1/4 pound (115 g) fresh blueberries 1/4 pound (115 g) fresh blackberries
FOR THE ASSEMBLY:
1 batch Chocolate Sauce
1 batch of Sweet Cashew Cream
1/4 cup (28 g) chopped pecans
|To make the crepe bowls:
Preheat the oven to 350°F (180°C, or gas mark 4). In a small bowl, sift together the flour, sugar, and salt, and then stir in the soy-free non-dairy milk, melted coconut oil, and maple syrup until there are no lumps in the batter.
Place the bowl in the freezer for 20 minutes. Lightly grease the underside of 4 small ovenproof bowls (you will use these to mould the cooked crepes). After the batter is done setting, warm a griddle or large skillet over medium-low heat and spray with a thin coat of oil. Pour 2 tablespoons (28 ml) of the batter into the center of the griddle, pick it up, and tilt the pan in circles to spread out the batter to about 7 inches (18 cm) in diameter.
Cook the crepe on one side for 2 to 3 minutes, and then carefully flip it over and cook it for an additional 2 minutes. Remove from the skillet and drape it, centred, over the overturned bowl. Repeat for the remaining 3 crepes and then place the bowls on a baking sheet and put in the oven for 10 to 12 minutes until the edges start to brown. Transfer the baking sheet with the bowls to a cooling rack to cool for 15 to 20 minutes.
To make the filling:
In a large bowl, toss all the berries together.
Carefully separate the crepe bowls from the bowls, set on serving plates or in larger bowls, and divide the berry mixture among them. Drizzle each one with Chocolate Sauce and Sweet Cashew Cream, top with pecans, and serve.