By The Happy Pear
Squeeze the juice from 2 of the blood oranges and add to a blender along with flour, plant-based drink, baking powder, ground flax, maple syrup, vanilla, and salt. Blend until smooth, or simply whisk by hand in a large bowl until smooth with no lumps. Top and tail the remaining orange and using a sharp knife remove the skin and white pith all the way around and slice across each segment into cross slices.
Heat a large non-stick pan (we used a 30cm frying pan) over high heat, add a little oil and spread evenly around the pan, once hot, reduce to a medium heat. Pour in enough of the batter to just cover the base of the pan and spread it out evenly, you want a nice thin amount, so you get a crispy crêpe.
Leave to cook until your crêpe starts to bubble and form little aeration pockets and the top starts to dry out (you’ll know what we mean when you are doing this!). Turn the crêpe (using a silicon spatula works best), add a few small pieces of chocolate to one half of the crêpe and some orange zest and cook until it starts to golden.
Remove from the pan, fold over if you like and eat while hot with some orange zest, a few slices of blood orange and a sprinkle of The Happy Pear Cool Jim’s Granola.
Repeat with the rest of your batter and chocolate. Enjoy