Surat, Gujarat
6 hours ago
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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.

LEARN TO MAKE IT

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