Crêpe al cioccolato

Ingredienti

• 3/4 cup buckwheat flour
• 5 tbsp tapioca flour (*)
• 2-3 tbsp coconut sugar (or brown sugar)
• 2 tbsp cocoa powder
• 1 1/8 cup dairy-free milk (**)
• 3 tbsp maple syrup
• 2 tbsp powdered peanut butter ((e.g. PB2))
• 2 tbsp cocoa powder
• 1 tbsp water (or add more maple syrup)
• pinch of salt
• A couple of bananas

Preparazione

1. 1

   I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list.

2. 2

   Mix all ingredients for the crepes in a bowl with a whisk.

3. 3

   Heat a non-stick pan/skillet with some oil over medium heat.

4. 4

   Pour some batter into the skillet, swirl the batter around to coat the pan evenly. Cook for about 2-3 minutes or until you can easily lift a side of the crepe (don't try to flip the crepe too early or it might break).

5. 5

   After you flipped the crepe, cook it for a further minute. Please note that the batter will get thicker after a while, just add a little bit more milk.

6. 6

   For the chocolate spread: Mix all ingredients in a bowl with a whisk until smooth.

7. 7

   Fill each crepe with a little chocolate spread and a whole banana. Roll it up and enjoy! Read the blog post for other filling suggestions.