I like to call Valentine's month chocolate season and with February finally upon us it's time for a romantic and chocolate-y crepe recipe! I received a crepe pan from my boyfriend as a Christmas gift this year so expect more recipes like this in the months to come! This recipe can totally be made with a regular frying pan too, the crepe pan is just more conveniently shaped. Either way I hope you give these crepes a go and love them as much as I do!
Ingredients:
180g all purpose flour
25g cocoa powder
1.5 tsp baking powder
50 g granulated sugar
¼ tsp fine table salt
450g unsweetened soy milk
Toppings: Warm berries
Maple Syrup
Yoghurt or whipped vegan cream
Chopped chocolate/nuts
Method:
To make the crepes, start by combining the flour, cocoa powder, baking powder, salt and sugar in a bowl. Add the soy milk and whisk until smooth. Let the batter rest for about 30 minutes before cooking. To cook the crepes, simply use a ladle to transfer batter to a lightly greased pan on medium heat (the amount will depend on the size of your pan and how big you want your crepe to be). Either: Quickly use the back of the ladle to spread the batter out by starting in the centre and moving it in circular motions out to the edges of the pan. Alternatively, grab the pan and tilt it in order to evenly distribute the batter across the surface of the pan. Just figure out what technique works best for you! Leave the crepe until it’s cooked through enough to flip before flipping and cooking for a few seconds on the other side until it’s all done. Transfer to a plate and repeat until you’ve used up all the batter. Serve your chocolate crepes with whipped vegan cream, chocolate, pistachios and blackberries like pictured, or any other toppings you want. Finish with a drizzle of maple syrup and enjoy!
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