Ingredients:

Crepes batter: 

• 230g all-purpose flour (T55)
• 80g cornstarch
• 750ml plant-based milk 
• 30ml vegetable oil 
• 1 tbsp sugar 
• 2 tbsp beetroot powder 
• 2 tbsp orange blossom water 

Apple and almond caramel: 

• 4 apples 
• 2 tbsp almond butter 
• 1 tbsp agave syrup 

Assembly: 

• Gummies 
• Tea
• Fresh seasonal fruits
• Pomegranate molasses 
• Flower petals 

Preparation:

1. In a bowl, combine all the dry ingredients for the crepe batter. 
2. Add the liquids, whisk vigorously until you obtain a smooth texture. 
3. Pour a spoonful of the batter into a crepe pan, cook over medium heat. 
4. In a saucepan, put the peeled and chopped apples with a little vegetable margarine. Cover and let them cook over low heat for about twenty minutes until they become a puree. 
5. Mix them in a bowl with the almond puree and agave syrup until you get a smooth and creamy texture.
6. Fill the crepes with the apple and almond caramel, decorate with fresh fruits, pomegranate molasses, and flower petals. 

Recipe by @margaux_yoga