Makes 8-10 crepes
Place the flour and salt in a large bowl. Whisk in the plant milk a little at a time to avoid lumps. Continue to whisk until it is all incorporated and the mixture is smooth then whisk in the sunflower/coconut oil and maple syrup (if using). Set the batter aside to rest while you make the sauces.
When you are ready to cook the crepes, place a non-stick frying pan over a medium-high heat. Add a small knob of vegan spread or coconut oil then wipe out the pan with kitchen roll; you just want it to be lightly greased.
Add a ladleful of the batter and swirl the pan to coat. Cook for a couple of minutes until the underside of the pancake is golden then carefully flip it over and continue to cook for about 30 seconds, until lightly browned. The pancakes will shrink a little as they cook.
Slide the pancake onto a plate and repeat the greasing and cooking until you have used all of the batter.
Place the berries, water and sugar in a pan over a medium heat and bring up to a simmer. Allow to simmer gently for 5-10 minutes until the berries are soft. Taste and add more sugar as needed.
Place the cocoa powder, cornflour and salt in a pan. Gradually whisk in the coconut milk, a little at a time.
Place the pan over a medium heat and bring up to a boil whilst stirring. Allow to simmer for one minute then remove from the heat. Add the vanilla extract and chocolate, leave for a minute then stir until smooth.