crepes

Vanelja’s Simple Choco Crepes

Makes about 8 crepes

1 cup chickpea flour
⅓ cup raw cocoa powder
1,5 cup oat milk or other vegan milk
3 tbsp coconut sugar

Place the chickpea flour, cocoa powder, milk and coconut sugar into a blender and blend until smooth. Leave to thicken for 5 minutes. The batter should still remain quite runny so that you can prepare thin crepes. Preheat a non-stick pan in the middle heat. Measure about ⅓ cup of the batter on the pan and spread with a spoon until a thin crepe. Bake for 50-60 seconds. Flip gently with a thin spatula and bake slightly on the other side too. When all the crepes are done, let them cool a bit. Fill with coconut whipped cream and fruits & berries of your choice. Drizzle some peanut butter on top. Serve and enjoy!

Shop

Vanelja’s Crepes:

Makes about 5 crepes

1 cup oat flour (or rolled oats blended to flour)
5 tbsp potato starch
2 tbsp coconut sugar
tiny pinch of sea salt
1 tsp vanilla extract
1 cup sparkly water
2 tbsp coconut oil, melted

Preheat the skillet. Mix the dry ingredients in a bowl. Add vanilla, sparkly water and oil. Stir until even. Add a drop of coconut oil to the skillet and pour on some dough so that you get a thin round crepe. Cook until the surface looks dry, flip with a thin spatula and cook the other side. Prepare the rest of the crepes.

Caramel sauce:

6 fresh dates, pitted & peeled
3 tbsp peanut butter
1 tsp vanilla extract
+ little bit of water

Place the dates, peanut butter and vanilla into a blender and blend until smooth. Add a couple of tablespoons of water so that you get a smooth texture.

Shop

Vanilla Crepes with Berry Coconut Cream filling

Makes about 5 crepes

Crepes:
1 cup oat flour (or rolled oats blended to flour)
5 tbsp potato starch
2 tbsp coconut sugar
tiny pinch of sea salt
1 tsp vanilla extract
1 cup sparkly water
2 tbsp coconut oil, melted

Preheat the skillet. Mix the dry ingredients in a bowl. Add vanilla, sparkly water and oil. Stir until even. Add a drop of coconut oil on the skillet and pour on some dough so that you get a thin round crepe. Cook until the surface looks dry, flip with a thin spatula and cook the other side. Prepare the rest of the crepes. Set aside & prepare the filling.


Berry Coconut Whipped Cream:

1 can full-fat coconut milk, kept in a fridge
2 tbsp maple syrup
½ tsp vanilla powder
2 tsp blueberry powder

Open the coconut milk can and scoop out the white thick paste into a bowl. Add the remaining ingredients and whip with a mixer until fluffy. If the mixture becomes too liquid, place it into a freezer for 10 min.

Filling and toppings:
berry coconut whipped cream
blueberries and blackberries
banana slices
peanut butter
coconut milk powder

Assembly:
Spoon about ¼ cup Berry Coconut Whipped Cream down the center of each crepe. Add a few banana slices and berries, whole or mashed. Roll up. Top with peanut butter, berries and coconut milk powder. Serve and enjoy right away!

Shop

Get your freebie!