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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