Chocolate Rose Crepes

Twelve 6-inch crepes per recipe

YIELD

10 mins

PREP TIME

BAKE TIME

1 hour

TOTAL TIME

Ingredients

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

Instructions

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.

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