Cooking Instructions
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Step 1
To make the whipped cream, scoop out the solidified
Full-Fat Coconut Milk (1 can)
– do not use the coconut water.
Step 2
Whip solidified coconut milk,
Creamy Peanut Butter (1/4 cup)
,
Cane Sugar (1 Tbsp)
, and
Vanilla Extract (1 tsp)
together until it is fluffy. Set aside.
Step 3
To make the chocolate crepes blend
All-Purpose Flour (1 cup)
,
Cacao Powder (1/4 cup)
,
Almond Milk (6 fl oz)
,
Egg Replacer (1)
,
Maple Sugar (1/4 cup)
,
Vanilla Extract (1 tsp)
, and
Pink Himalayan Sea Salt (1/4 tsp)
together. The resulting batter should be thin.
Step 4
Heat your griddle or pan with spray or coconut oil.
Step 5
Pour the batter to make a large and thin circle
Step 6
Cook the crepes for about 1-2 minutes on each side – the batter should start to bubble on top.
Step 7
Remove the crepes and place them onto a plate as they are done and let them cool. They must cool before you add the whipped cream inside.
Step 8
Serve. Optionally you can top with drizzled peanut butter, and then strawberries, bananas, red sprinkles, vegan chocolate chips, and shredded coconut.
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