Pumpkin Protein Crepes with Chocolate Drizzle and Stuffed with Chocolate Finger Biscuits
Ingredients
- 60g plain flour
- 30g myvegan salted caramel soy isolate
- 1 tsp flax seeds
- 100g pumpkin purée
- 200ml unsweetened almond milk
- 1/4 tsp baking powder
Preparation
Mix all of the ingredients together in a bowl.
Place the mixture onto a preheated non-stick pan.
Allow the crepe to cook on each side.
For each crepe, roll it in half.
Place a chocolate finger biscuit on top.
Roll the crepe into a cylinder.
Drizzle JimJams chocolate hazelnut spread over the crepes.