Nutella Filled Crepes

Serves: 2

Chocolate spread

3 tbsp maple syrup
2 tbsp peanut flour
2 tbsp cocoa powder
1 tbsp water
1/8 tsp salt

Add all the ingredients in a bowl and stir with a whisk until smooth.

Crepes

1/2 cup gluten free oat flour
2 tbsp tapioca flour / starch
2 tbsp potato starch / corn starch
1 tbsp ground flax seeds
3/4 cup plant milk
1 tbsp maple syrup

Whisk all the ingredients together in a bowl.

Heat cast iron griddle with some coconut oil over medium heat.

Pour about 1/4 cup of the batter into the pan, swirl the batter around to coat the pan evenly. Cook until you can easily lift a side of the crepe. After you carefully flipped the crepe, cook for further 1 to 2 minutes.

After a while, the batter will get thicker, because of the ground flax seeds, just add a little bit more plant milk.

1 banan, sliced

Spread 1 tbsp of chocolate spread in each crepe, add banana or other fruits, roll and enjoy.

Source: elavegan
Yields: 4 crepes
Taste Note: Tastes AWESOME
Note: Its important to not sub tapioca flour / starch in this recipe, as it makes the crepe more elastic / flexible.