Crepes with Chocolate Pudding
Ingredients
Crepes
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1 1/2 cups unflavored soy or almond milk
- 3 tbsp. vegetable oil
- 1 tbsp. maple syrup, optional
- 1 tsp. vanilla extract, optional
- up to 1/3 cup water
Chocolate pudding
- 1/4 cup almond milk (62 g)
- 1/2 cup unsweetened cocoa powder (50 g)
- 1/2 cup maple syrup (180 g)
- 1 banana
- 1 avocado
- 1 tsp vanilla extract (optional)
Preparation
Place all crepe ingredients except water into a medium mixing bowl and whisk together until completely smooth.
Cover and refrigerate for 1 hour.
Start with a test crepe: very lightly oil the surface of a nonstick frying pan and place over medium heat.
When the pan is hot, add about 1/4 cup of batter and quickly swirl it around until the entire bottom surface is coated and batter takes on a generally circular shape.
Cook just until the edges start to pull away from the bottom of the pan, about a minute.
Very carefully flip and cook 10-15 seconds more on the other side.
Slide the crepe out of the pan and onto a plate.
Adjust the batter as needed: if it seemed too thick and was difficult to swirl, whisk in a few splashes of water.
Repeat until all batter is used up, adjusting by adding more water as needed and lightly re-oiling the pan between crepes as needed.
For the chocolate pudding, blend all pudding ingredients in a food processor or a blender until smooth.
Fill the crepes with the chocolate pudding and serve.
