Chocolate & Hazelnut Vegan Crêpes
Ingredients
- 225g white spelt flour
- 650ml unsweetened almond milk
- 5ml vanilla extract
- 15g natural sweetener granules
- 30ml coconut oil, melted, plus about 5ml for cooking
- Toppings: chocolate hazelnut protein bar, smooth peanut butter, white mulberries, cacao nibs, 70% dark chocolate, melted, crushed roasted hazelnuts
Preparation
Blend all the crêpe ingredients together for about a minute making sure you scape down the sides if needed in between
Heat a flat non-stick pan on a medium-high heat and rub some coconut oil on the pan using a kitchen towel to lightly grease the pan
Pour a couple of small ladles of batter onto the pan and spread as thinly as possible
Cook for 1-2 minutes on each side until cooked and lightly golden
Repeat for the remaining batter
Fold the crêpes and top with the toppings