Chocolate crepes for a special breakfast treat or afternoon dessert! This recipe uses whole, real & fresh ingredients to keep health (& happiness) priority! Wrap these vegan and gluten-free crepes with banana and peanut butter and you have a seriously delicious explosion of flavor in your mouth. Decorate with your favorite toppings and enjoy this recipe guilt-free!
Vegan I Gluten Free
Serves: 2 - 3 crepes
Time: 15 minutes
3/4 cup coconut milk
3/4 cup rice flour
1/3 cup tapioca flour
2 tbsp. cacao powder
1 tbsp. coconut blossom sugar
1 tsp. cinnamon
1/2 tsp. salt
Maple syrup or honey drizzle
Add all the crepe ingredients to a blender and mix on medium high speed until well combined and smooth, 30 seconds - 1 minute.
Heat a large skillet over medium-high heat. Add 1 tsp. coconut oil to the pan. When hot, slowly pour the crepe mixture in a thin, even layer until it fills the bottom of the pan or your desired size. Start in the center of the pan and circle your way to the outer edges. Cook 2-4 minutes until the bottom is beginning to turn golden brown and the middle is starting to bubble. Use a spatula to flip the crepe, cooking another 1-3 minutes.
Note: As each crepe finishes cooking, it's best to place them on individual plates - if stacked they can stick to one another.
Continue the process until all the crepe batter is used.
Use a spoon or spatula to spread a thin, even layer of peanut butter over each crepe.
Peel your bananas and place it on the edge of your crepe. Gently roll the crepe over the banana until it's closed.
Continue the process until all your crepes are prepared. Slice the crepes in half if desired or serve whole.
Decorate with your favorite toppings. Serve warm.
Store leftovers 1 day in the fridge.