Chocolate-cinnamon Crêpes

📷 by @fitomatoes 🚨🚨Recipe: Crêpes
100g buckwheat flour
50g spelt flour
1tbsp coconut blossom sugar
1 tsp cinnamon
a pinch of salt
1tbsp ground flaxseed
250ml water
2 vanilla flavdrops
1 tbsp cocoa powder (or more for more intense flavor)

Filling
500g gingerbread-soy yogurt 
2tsp locust bean gum
2 vanilla flavdrops

Toppings
pomegranate, frozen raspberries, chocolate

DIRECTIONS
Blend the buckwheat to flour and fill it into a bowl.
Add the spelt flour, coconut blossom sugar, cinnamon, ground flaxseed, cocoa powder and combine everything with a whisk.
Add the water and flavdrops and stir until there are no lumps left.
Preheat a non-sticking pan to medium heat (add a little bit coconut oil) and bake the crêpes. If the dough is too thick and it doesn’t spread in the pan very well, add a bit more water.
You can prepare the filling while the pancakes are baking. Just blend all the ingredients (blending works best because the locust bean gum tends to create lumps if you stir it by hand.
Fill the crêpes with the yogurt cream and top them with pomegranate, frozen raspberries, chocolate and syrup.

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