Strawberries and bananas are the perfect fruits for both chocolate and peanut butter and work perfectly for these delicious crepes. It literally took about 15 minutes from start to finish to make these.
Total Time
15min
0.0
0 Ratings
Author: Food Galley Gab
Servings:
2
Ingredients
Crepes
•
1
cup
All-Purpose Flour
or Spelt or Garbanzo Flour
•
4
Tbsp
Cacao Powder
•
6
fl oz
Almond Milk
or Sparkling Water
•
1
Egg Replacer
•
4
Tbsp
Maple Sugar
or Coconut Sugar or Agave
•
1
tsp
Vanilla Extract
•
1/4
tsp
Pink Himalayan Sea Salt
Whipped Cream
•
1
can
(13.5 oz)
Cold kalt Kall cold frío
Full-Fat Coconut Milk
•
4
Tbsp
Creamy Peanut Butter
•
1
Tbsp
Cane Sugar
or Agave, Maple Sugar, Coconut Sugar
•
1
tsp
Vanilla Extract
(optional)
Cooking Instructions
1.
To make the whipped cream, scoop out the solidified Full-Fat Coconut Milk (1 can) – do not use the coconut water.
2.
Whip solidified coconut milk, Creamy Peanut Butter (1/4 cup), Cane Sugar (1 tablespoon), and Vanilla Extract (1 teaspoon) together until it is fluffy. Set aside.
3.
To make the chocolate crepes blend All-Purpose Flour (1 cup), Cacao Powder (1/4 cup), Almond Milk (6 fluid ounce), Egg Replacer (1), Maple Sugar (1/4 cup), Vanilla Extract (1 teaspoon), and Pink Himalayan Sea Salt (1/4 teaspoon) together. The resulting batter should be thin.
4.
Heat your griddle or pan with spray or coconut oil.
5.
Pour the batter to make a large and thin circle
6.
Cook the crepes for about 1-2 minutes on each side – the batter should start to bubble on top.
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.
8.
Serve. Optionally you can top with drizzled peanut butter, and then strawberries, bananas, red sprinkles, vegan chocolate chips, and shredded coconut.
Author's Notes
Pair with Colombian coffee with Kahlua (my first choice) or Frangelico.
Nutrition Per Serving
CALORIES
1076
FAT
63.6 g
PROTEIN
22.0 g
CARBS
115.9 g
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