Servings : 4
These chocolate crepes are super simple, delicious, healthy, and full of protein thanks to the chickpea flour which is super practical to make both salty and sweet crepes.
These crepes are filled with my absolute obsession - decadent avocado and chocolate mousse that is as decadent as it is healthy!
1/2 Teaspoon Vanilla Extract
1 1/2 (270 g) Cups Chickpea Flour
1/2 (45 g) Cup Cacao Powder
1 1/4 (300 ml) Cup Almond Milk
3/4 (150 g) Cup Coconut or Muscovado Sugar
1/4 Teaspoon Sea Salt
Put the banana, vanilla and milk in a blender.
Then, add the rest of the ingredients and blend until it is all well integrated.
Heat a non-stick pan and put a quarter of the mixture so that it spreads over the entire surface of the pan.
Cook over low heat until you can raise the edges of the crepe. Turn and cook approximately 2 minutes on the other side.
Stack the crepes and cover them with a bowl to keep them soft.
Fill with chocolate mousse and finish with berries and tahini sauce!