In a mixing bowl, combine the dry ingredients. Add water, oil and vanilla extract and whisk well to combine. The batter should be runny, not too thin nor thick. Set aside while making the caramelized peaches.
In a pan on high heat, lightly oiled, pour ½ cup of the batter in the center and spread evenly to make a thin medium-sized crepe. When the top is no longer liquid, after about 2 minutes, flip carefully using a thin spatula. Don’t make them too thin or they’ll collapse when you flip them.
Cook for another 2 minutes, or until the bottom is nicely browned. Keep in the oven until they’re all cooked and ready to be eaten.
Heat a non-stick pan on high heat. Add coconut oil. Once the oil is melted and hot, add the maple syrup and the peach slices. Cook for 5 to 10 minutes, stirring often until the peaches are browned and caramelized.
Remove from the stove and place in the warm oven.
Peach & lucuma nice cream
Place all the ingredients in your blender (a high-power blender will yield the creamiest nice cream in about 2 minutes without any added liquid, but any good blender or food processor will work) and blend on low for about 30 seconds.
Increase the speed to medium and blend until smooth and creamy, helping the mixture move along with the blender wand. Set aside in the freezer while you make the crepes.
I’ve made these crepes using 100% all-purpose flour, 50% all-purpose 50% whole wheat or spelt flour and also using 100% whole wheat flour, which of course offer the most nutrition. You can experiment and choose what you prefer!