Elegant, indulgent and entirely plant-based, this layered crêpe cake recipe is a celebration of simple ingredients, done beautifully. Delicately spiced plum compote meets light, golden crêpes and lashings of creamy coconut and vanilla for a dessert that looks as good as it tastes.
Marks & Spencer
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2HR
Total time
Ingredients
Servings
6
For the plum compote
4
large M&S perfectly ripe plums, halved, de-stoned, finely diced
2 tbsp
M&S Collection Canadian maple syrup
1 tsp
vanilla bean paste
1
cinnamon stick
1
star anise
For the crêpes
250 g
M&S Remarksable Value plain flour
2 tbsp
M&S Collection Canadian maple syrup
750 ml
M&S Plant Kitchen Barista oat drink
1 tsp
vanilla extract
To serve
2 pots
M&S Plant Kitchen vanilla and coconut pots
350g per pot
