Chocolate Crepes from The Make Ahead Vegan #Christmas #cake

Chocolate Crepes from The Make Ahead Vegan

As more as I'd equivalent to construe attribute for these fabulous vegan crepes, I can't. Ginny's cookbook has 125 recipes and her drink flapjack direction is meet one of them. She was so freehanded to reserve me to acquire the griddlecake instruction with you, so you get a sense for honourable how pleasing her recipes are.

What makes this vegan cookbook several than any another is that all recipes are freezer-friendly. Not exclusive does this get it perfect for families but also for anyone else with a fancy schedule. Don't unhinge if you don't necessary to interrupt these scrumptious meals, you can eat all of them straightforward departed too!

Ingredients

• ½ cup nondairy milk
• ½ cup water
• ¼ cup plus 2 tablespoons pure maple syrup
• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• Coconut oil for frying

Instructions

1. In a large bowl, combine all of the ingredients, except the coconut oil.
2. Mix with an electric mixer on low speed until the mixture is completely blended.
3. Put in the refrigerator to rest for an hour. When ready to make your crepes, take the batter out of the refrigerator and stir by hand.
4. Heat a drop of coconut oil in small skillet over medium high heat. Pour a scant ¼ cup of the batter. Lift the pan and swirl and tilt to cause the batter to cover the bottom.
5. Cook for about 2 minutes, until golden brown, then flip and cook for a minute more. Remove from the pan and continue with the rest of the batter, adding a drop of coconut oil to the pan every once in a while.
6. They cook best without much oil.
7. Serve folded over, filled with strawberry or blueberry jam. A chocolate hazelnut spread is great, too.

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