For the crêpe batter (makes 4 crêpes):

• 250ml Unsweetened Almond Breeze Almond Milk
• 85g buckwheat flour
• 1 tbsp. ground flaxseed
• ¼ tsp. salt
• ½ tsp. cinnamon (optional if making sweet filling only)
• 1 tbsp. coconut or vegetable oil or your favourite butter alternative (for cooking the crêpes)

For the spicy chickpea filling:

• 1x 300g tin chickpeas
• 1 tsp. ground cumin
• 1 tsp. ground smoked paprika
• ½ tsp. ground turmeric
• 1 tsp. oil

For the lemon and dill mayo:

• 2 tbsp. vegan mayonnaise
• 1 tbsp. dill, finely chopped
• Juice of ½ lemon
• 2-3 handfuls of rocket

For the mango and peach salsa filling:

• 1 mango
• 2 peaches
• Juice of ½ lime
• A few fresh mint leaves, finely chopped
• 1-2 tbsp. coconut yoghurt

1. To make the crêpe batter, add the buckwheat flour, ground flaxseed and pinch of salt to a mixing bowl. Pour in the Almond Breeze Almond Milk and whisk together to make a smooth batter.
2. Heat a medium frying pan to a medium to high heat. Tip in a little oil/butter and, using a piece of kitchen paper, carefully wipe around the base of the pan.
3. Use a ⅓ measuring cup scoop to pour the batter into the frying pan. Swirl the batter around the pan so that the bottom is evenly coated. Cook the crêpe for about 2 minutes until the edges start to lift away from the sides. Then, using a spatula, flip the crêpe over and cook for a further minute.
4. Slide the crêpe out of the pan onto a plate. Repeat until all the crêpe batter is finished.

To make the spicy chickpea filling:

1. Heat a frying pan on a medium heat. Add a teaspoon of oil before tipping in the drained chickpeas. Sprinkle over the spices – cumin, smoked paprika and turmeric – and cook for 8 minutes, stirring regularly to coat the chickpeas in all the spices.

To make the lemon and dill vegan mayo:

1. Finely chop a small handful of dill. Add the vegan mayonnaise to a small bowl with the lemon juice and dill. Mix together.

To make the mango and peach salsa:

1. De-stone and cut the peaches and mango into bite-sized pieces. Add to a bowl, pour over the lime juice, sprinkle in the chopped mint and stir.

To fill the crêpes:

1. Take a crêpe – take a spoonful of lemon and dill vegan mayonnaise and spread it across the crêpe. Add a handful of rocket and a couple of spoonfuls of chickpeas to one half of the crêpe before carefully folding into quarters. Repeat.
2. Take a crêpe – take a spoonful of coconut yoghurt and spread it across the crêpe. Add a couple of spoonfuls of the mango and peach salsa to one half of the crêpe before carefully folding into quarters. Repeat.
3. Place the crêpes onto a serving plate and scatter with remaining herbs.