Bianca Zapatka

Vegan Vanilla Cinnamon Crêpes with Chocolate Caramel Cream

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Vegan Vanilla Cinnamon Crêpes with Chocolate Caramel Cream

Author: Bianca Zapatka
5 von 2 Bewertungen
Print Pin Review
Course Breakfast, Snacks

Ingredients

Crêpes:

  • 100 g flour
  • 100 ml milk of choice
  • 100 ml sparkling water or more milk
  • 1-2 tbsp sugar of choice
  • a bit vanilla cinnamon
  • coconut oil for frying

Cchocolate caramel cream:

Instructions 

  • For the cream, heat up coconut milk and put aside.
  • Caramelize sugar in a pot with coconut oil on medium heat.
  • Add coconut milk slowly and let it cook for about 10 minutes.
  • Chop chocolate and add and cook for about 5- 10 minutes more until desired consistence (meanwhile stir occasionally).
  • Finally, fill the cream into a glass.
  • For the crepes, mix flour, milk, water and sugar replacement with a bit vanilla and cinnamon.
  • Let the dough set for about 5 minutes.
  • Add a bit more milk if you prefer thinner crêpes or add more flour if they should be thicker.
  • Heat up oil in a pan on high heat and bake the Crêpes briefly (for about 1-2 minutes) each side.
  • Serve your crepes with the cream and more toppings of choice.
  • Enjoy!
Nutrition is calculated automatically and should be used as estimate.
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  2. Kima

    5 stars
    I am so happy I found the recipe of these crepes! They are super-crisp on the outside and still soft on the inside. Best of all; they stick together MARVELLOUSLY which is something that is sometimes hard to achieve with vegan recipes. I also love how they are made without coconut oil, as I don’t use it in my baking. I used a bit extra flour, to make thicker ones. If you want to roll them, for them for a short time to keep them soft, but otherwise I can really recommend frying them for a bit longer as they become super-crisp! ? Will definitely make this many times, thank you for the recipe <3

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