Chocolate crêpes

Chocolate crêpes

Total: 40 min. | Active: 40 min.
vegetarian, lactose-free
Nutritional value / portion: 412 kcal
, Fat: 16 g
, Carbohydrate: 52 g
, Protein: 12 g
In this irresistible recipe, the wafer-thin crêpes are enhanced by delicious chocolate. These soft crêpes almost melt in the mouth, have a delicate fragrance of cocoa and don't taste too sweet. They are perfect for breakfast or as an afternoon snack and will delight young and old alike.

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

100 g rolled oats
100 g rice flour
50 g coconut palm sugar
30 g cocoa powder
5 ½ dl almond drink
3 eggs
2 tbsp coconut oil, melted

To bake

2 tbsp coconut oil
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How it's done

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Dough

Preheat the oven and plate to 60° C. Mix the oats, rice flour, sugar and cocoa powder in a bowl, create a well in the middle. Whisk together half of the almond drink and the eggs, pour into the well, mix, whisk in the rest of the almond drink and the coconut oil.

To bake

Heat a dash of oil in a non-stick frying pan. Pour just enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe and finish cooking. Remove, keep warm. Repeat these steps with the remainder of the batter.

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