Prepare the Crêpes

1. Heat the butter on low heat until it’s completely melted and set aside for 5 minutes to cool down. Put 3 tsp of egg replacer powder in a bowl and add 3 tbsp of water and mix thoroughly.

2. Add the flour, milk, egg replacer and butter and mix for 2 to 3 minutes until the batter is completely smooth and creamy.

3. Preheat pan on low medium heat for 1-2 minutes.

4. Brush the pan lightly with coconut oil

5. Pour about 2 to 3 tablespoons of batter into the centre of the pan, then immediately lift the pan and swirl the batter around the pan to form a nice, round circle.

6. When the edges of your crêpe start to peel off the sides and curl a little, that is when you’ll want to flip your crepe.

7. Repeat until you have the desired number of crêpes
   

Prepare the Stuffing

1. Prep all the ingredients. Roughly chop the onion, water spinach, sun dried tomatoes and artichoke hearts to bite-sized pieces.

2. Heat pan and add coconut oil

3. Stir fry: Sauté the onion until it’s translucent, and then add the water spinach. Cook further until the leaves are wilted. 

4. Add the chopped artichoke hearts and sun-dried tomatoes. Cook for a further 2 minutes.
   

Prepare Coconut Cream Sauce

1. Add the coconut cream, sriracha, maple syrup and tahini into a blender

2. Blend until completely smooth
   

Finally, assemble your crêpes and enjoy!