Want to wake up your honey with a special breakfast in bed on Valentine’s Day? Or, any day for that matter? This is the perfect treat for expressing your love and appreciation for someone; it’s chocolate, it’s impressive, and it’s delicious.
I decided to use sliced strawberries and bananas, chopped walnuts, and maple syrup for our toppings, but you could use any toppings you wanted (a vegan chocolate hazelnut spread would be so good with these crepes, and so would coconut and powdered sugar). Play around with what you’ve got or you beloved’s favorite chocolate-flavor combo.
The crepe flip takes a little bit of practice so don’t be discouraged if your first (and/or second!) crepe doesn’t turn out the most beautiful. The trick is to be patient and wait for the crepe to start to lift off from the pan by itself, and then loosen the rest of it with a spatula – don’t rush it or it will tear! You’ll get the hang of it in no time.
1 cup flour, sifted
1/4 cup unsweetened cocoa powder
3 Tbsp vegetable oil
1 Tbsp maple syrup, plus more for serving
1/2 tsp vanilla extract
1 1/2 cup unsweetened almond milk
1 pint strawberries, washed and sliced
1 banana, sliced
1/2 Tbsp sugar
1 Tbsp crushed walnuts, if desired
In a large mixing bowl, whisk together the flour, cocoa powder, vegetable oil, vanilla, maple syrup, and almond milk together. Judge it’s thickness – it should not stick too heavily to the whisk but should drip freely and easily when it’s lifted. If your batter is too thick, add small amounts of water to it until it feels thin enough. Then transfer the batter into a pour-able device (I used a measuring cup) and place in the fridge. Meanwhile, slice strawberries and bananas and sprinkle sugar over strawberries – set aside. Place your non-stick skillet over medium heat, and turn your oven on warm. Once your pan is hot (add a drop of batter – if it bubbles and firms, you’re ready), pour about 1/2 cup batter in the center and swirl until it very thinly coats the pan. Cook until the sides start to curl up and the top is firm – then carefully loosen egdes with a spatula and flip. Cook the second side for another 1-2 minutes. Place the crepes on a cookie sheet in the oven to keep warm while you finish the batter. Then, top with toppings and enjoy!