Vegan crêpes with chocolate, almond cream and fresh berries
Delicious vegan crêpes filled with chocolate truffle and covered in sweet almond cream and fresh berries.
Ingredients
- 100 grams white flour
- 100 grams whole wheat flour
- 50 grams coconut sugar
- 1 teaspoon baking powder
- 350 grams almond milk
- 20 grams extra virgin olive oil
- 1 teaspoon vanilla extract
For the truffle cream
- 80 grams dark chocolate
- 100ml. almond cream
- 1/2 tsp. vanilla extract
For the sweet almond cream
- 100ml. Ecomil almond cream
- 25 grams maple syrup
Preparation
For the crêpes
Blend together all the ingredients with a hand blender or food processor.
If you don’t have a blender, whisk together the dry ingredients first and then incorporate the wet ones. I do not recommend doing this as the crêpes will not turn out as soft.
Heat a non-stick pan (you should need no oil) and add 3-4 tbsp. of batter.
Swirl pan around so the batter cover the whole pan. Cook on medium until bubbles appear in the surface and then flip. Keep on cooking until golden.
For the truffle cream
Cut the chocolate into chunks. Melt the chocolate chunks in a saucepan and add almond cream and vanilla. Whisk until smooth and remove from heat.
For the sweet almond cream
Whisk together almond cream and maple syrup and pour over the crêpes.
Special thanks to Consuelo and her blog Honey and Figs for this easy but yet delicious recipe! Discover her Instagram andFacebook for more vegan recipes!
