Chocolate crêpes

breakfast Vegetarian family kitchen
Total: 40 min. | Active: 40 min.
vegetarian, lactose-free

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.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 portions

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
  vegan chocolate spread

How it's done

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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