The time to celebrate comes when, never mind the death
anniversaries, the sweetest blitzkriegs succeed against all allergies and odds
and fluffy hair, and the longest week with a survival budget of four pounds and
thirteen pence (may I have six tins of soup and a pack of biscuits please, and some
self-respect) almost gets you wishing somereal
horrorshow like punishment upon fellow human beings, but then it doesn’t (because, rewards of basketball sized falafel), and when your longest-anticipated
return to the self-proclaimed best travel destination of all time approaches
slowly but surely on the back of a life-size mechanical elephant and you better
have your emergency rice cakes ready.

The time to celebrate also comes when there’s warm vegan Oreo
crêpes and biscuits and ice cream on a peaceful, lazy Saturday morning at the
Orphanage, and you won’t even need to hold a penny in your hand and a pan in
the other – you’ll know for sure it’ll be a great Crêpe Day this one.

OREO CRUMB CRÊPES

1 tablespoon ground flaxseed

3 tablespoons water

50g (1/2 cup) Oreo baking crumbs

60g (1/2 cup) plain flour

2 teaspoons cocoa powder

50g (1/4 cup) unrefined sugar

300ml (1 ¼ cup) light coconut milk

In a bowl, whisk together ground flaxseed and water, then
leave to set. In the meantime, mix the rest of the ingredients together, then
the flaxseed mixture, until everything is well combined and there are no lumps.
Grease a large frying pan with margarine or coconut oil and place on the hob
over medium/high heat. Pour one ladleful of batter in the centre and swirl the
pan to distribute the batter in an even circle. Cook until the edges begin to
crisp and the centre of the crêpe puffs up slightly. Flip with a spatula and cook
for another two minutes. Repeat until you have used up all the batter,
re-greasing the pan each time.
Serve with cream or banana ice-cream or both and top with extra Oreo
crumbs or Oreos or both.