Blender Rolled Crêpes with Chocolate Filling
Ingredients
Crêpe batter
- 225g plain flour
- 650ml unsweetened almond milk
- 15g granulated sweetener/sugar
- 1 tsp vanilla extract
- 30ml coconut oil/olive oil
Chocolate filling
- 200g natural almond milk yoghurt
- 2 tbsp chocolate vegan protein
- 2 tsp unsweetened cocoa powder
- 1 tbsp maple syrup
Preparation
Whisk together the chocolate filling ingredients using a fork and set aside.
Blend the crêpe batter ingredients together in a blender or nutribullet.
Heat a non-stick frying pan on medium heat, rub it with a very small amount of oil and pour a large ladle of batter into the centre of the pan and move it around so it reaches the edges.
Cook for a couple of minutes on the first side before gently flipping over.
Cook the second side for a couple of minutes.
Fold each crêpe in half.
Spread the filling over the surface and roll across the longest side.
