Every time I think of crepes reminds me my childhood. My grandmother makes the best crepes in the world, she knows all the tricks for super thin and perfect crepe! And she also taught me to turn them in the air, yes, making them fly so that the crepe would fall on the right side on the pan!
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 beloved super decadent avocado and chocolate mousse, you can find the recipe Here
With some berries and your favorite sauce, these crepes will quickly win your heart!
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Full of protein, simples and very delicious!
- 1 banana
- 1/2 tsp vanilla extract
- 1 1/2 cups chickpea flour 270g
- 1/2 cup cacao powder 45g
- 1 1/4 cup almond milk 300ml
- 3/4 cup coconut or muscovado sugar 150g
- 1/4 tsp sea salt
Put the banana, vanilla, and milk in the blender, blend well, 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 flexible.
Fill with chocolate mousse and finish with berries and tahini sauce!