Chocolate Rose Crepes
Twelve 6-inch crepes per recipe
Chocolate Rose Crepes 1 cup Anthony’s Goods Buckwheat Flour 2 eggs 2 tbsp Anthony’s Coconut Oil (melted) ¼ cup Anthony’s Cocoa Powder ¼ cup Anthony’s Cane Sugar 2 tbsp rose water 1 tsp vanilla extract ¾ cup plant milk 1 cup water Pinch of salt Anthony’s Shredded Coconut, dark chocolate and toasted hazelnuts to garnish Banana filling 1 large banana per crepe Coconut oil to grease the pan 1 tsp vanilla extract
To make the crepes: Heat your crepe-maker or skillet to medium-high heat. Mix all of the ingredients (except the garnishes) in a bowl to make the crepe batter. Grease your pan lightly with coconut oil. Using a ⅓ cup measuring cup, pour batter onto pan or crepe maker and spread thin. Cook until the crepe can be easily lifted with a spatula. Flip and allow the other side to cook for a few seconds. Repeat until batter is done. Fill with banana filling, drizzle with dark chocolate, dust with shredded coconuts and sprinkle with toasted hazelnuts. Banana filling: Chop bananas into rounds. Grease your pan with coconut oil. Heat the pan to medium heat. Add bananas and vanilla extract. Cook until browned on both sides.