These whole grain crepes are delicious, filling, very pretty, and totally healthy! They’re also great for kids. Then there is the chocolate! This creamy vegan chocolate sauce takes the crepes to the next level. Yes, even the chocolate sauce is healthy. There is really no excuse not to give these a try at your next brunch. Recipe contributed by JennéClaiborne from Sweet Potato Soul. Photos by Sydney Bensimon.
Serves: 2 to 4
For the crepes:
- 1¼ cup buckwheat flour
- ½ cup rice flour
- 1 tablespoon arrowroot powder
- 1 cup rice or soy milk
- 1½ cup water
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 tablespoon ground flax seed
- Coconut oil (for pan)
For the Chocolate Cream Sauce:
- ½ cup tahini (or other nut/seed butter)
- 3 tablespoon soy or almond milk
- 2 tablespoon maple syrup
- ½ cup Medjool dates (or soaked Deglet dates)
- ¼ cup cocoa powder
Making the Crepes:
Preheat a cast iron skillet, or another nonstick pan, on medium heat. Grease the pan with coconut oil. Place all ingredients into a blender, and blend until smooth.
Pour the batter into the center of the hot skillet, letting it spread outward to create a thin layer of crepe. Cook for about 4 minutes, then flip. Cook the other side for about 2 minutes.
Place the crepe in the middle of a folded dry kitchen towel and cover.
Repeat with the remaining batter.
Serve the crepes with chocolate sauce, sliced fruit, toasted nuts, and maple syrup.
Making the Chocolate Sauce:
Place ingredients in a food processor and blend until smooth. Add more soy/almond milk to thin if necessary. Transfer to a small sauce bowl, or jar. Any left over sauce will keep in the refrigerator for 3 days.
Jenné Claiborne is a vegan personal chef in NYC. She also creates recipes, videos, and share my passion for healthy vegan eating on this blog. She has created an online program called the 21-Day Vegan Blueprint, and an e-cookbook, 5 Ingredient Vegan.