VEGAN CREPES WITH CHOCOLATE HAZELNUT SPREAD AND ORGANIC STRAWBERRIES

Crêpes végétaliennes à propagation de noisette au chocolat et aux fraises biologiques

Mots-clés :

Léger, décadent et délicieux. Le brunch parfait ou la recette indulgente à profiter avec notre nouveau Love Crunch Granola à propagation de noisette biologique.

Crêpes végétaliennes à propagation de noisette au chocolat et aux fraises biologiques Recette

Temps de préparation: 15 min Minutes
Temps de cuisson: 15 min cook Minutes

Ingrédients

CREPES BATTER

  • 2 cups “00” flour
  • 1 ½ tsp baking powder
  • 3 cups Organic Oat Milk, flavored with Vanilla
  • ½ cup water
  • 1 Tbsp vegetable oil

FILLING

Instructions

To make the crepes

  1. In a medium bowl, whisk together all the ‘crepes batter’ ingredients.
  2. Place a non-stick pan on medium high heat.
  3. Ladle on ¼ cup of batter, swirling the pan until batter thinly covers the surface.
  4. Brown on both sides.
  5. Reserve on a plate and continue with the rest of the batter.

 

To assemble the crepes:

  1. Spread a crepe with the vegan chocolate hazelnut spread
  2. Add sliced organic strawberries.
  3. Fold the crepe and garnish with Love Crunch Organic Hazelnut Butter Granola.

 

Enjoy our Vegan Crepes with Chocolate Hazelnut Spread and Organic Strawberries!

In This Recipe

About The Author

Jennifer Stamper

Jennifer Stamper has been food styling for over 18 years for film and print advertising and is based in Vancouver, BC. Canada. She is a graduate of Dubrulle French Culinary and has a BFA from ECIAD. Her passion is food and aesthetics. Given her culinary training, Jennifer also provides recipe development for clients such as BC Tree Fruits, Appeal Magazine, Western Living and At The Table Magazine. She is also the author of "Pick of the Crop" - seasonal recipes inspired by Canada's public markets, published by MacMillan Canada.

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