Blueberry Chocolate Crepe Rolls
Ingredients
- 150 g all-purpose flour
- 2 tbsp unrefined cane sugar
- 1/8 tsp salt
- 360 ml plant-based milk
- 1 tsp vanilla extract
- 1 tbsp melted coconut oil
- 1+1/2 tsp unicorn superfoods blue spirulina powder
Preparation
In a large bowl, combine flour, salt, blue spirulina powder, and sugar. Whisk to mix the dry ingredients.
Add plant-based milk, melted coconut oil, and vanilla extract to the dry mixture. Whisk until all ingredients are well incorporated.
Allow the batter to rest for 5 minutes.
Heat a nonstick pan (approximately 26 cm in diameter).
Pour a ladleful of the batter onto the pan and swirl it to create a thin crepe. Cook for about 1 minute on the first side until the edges lift slightly.
Carefully flip the crepe and cook for a few more seconds on the other side.
Repeat the process with the remaining batter to make approximately 6 large crepes.
Once the crepes are ready, spread dark chocolate along the center of each crepe.
Roll up the crepes, enclosing the chocolate filling.
Serve the crepe rolls topped with fresh blueberries.