Chocolate crepes Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS: 10


With images Without images

ORGANIC INGREDIENTS

  • 105 g (3/4 cup) all-purpose flour "La Merveilleuse"
  • 25 g (1/4 cup)  cocoa
  • 30 ml ( 2 tbsp) cane sugar
  • 1 ml (1/4 tsp) salt
  • 3 large eggs, beaten (165 g)
  • 30 ml (2 tbsp) light olive oil
  • 375 g (1 1/2 cup) plant-based milk substitute*
  • 10 ml (2 tsp) vanilla extract

PREPARATION

  1. In a large bowl, combine the flour, cocoa, sugar and salt.
  2. Form a well in the middle and add the beaten eggs, oil, plant-based milk substitute and vanilla.
  3. Beat with an electric mixer until smooth. Let rest at room temperature for 30 minutes.
  4. In a preheated, greased pan, pour about 85 ml (1/3 cup) of batter in the middle. Lift and turn the pan for a nice, thin and circular crepe.  The crepe is ready to flip when the edges lift up and the underside is golden. Finish cooking and enjoy!

TO SERVE

These crepes are delicious topped with chocolate sauce.

Recipe Chocolate crepes Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

Chocolate crepes for breakfast-brunch or for dessert!

TIP

* If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.