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Tiramisu Crepes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

A perfect combination between a great dessert and a winning breakfast!

Course: Breakfast
Servings: 5 crepes
Author: Gaspar Carreira
  • 2 cups chickpea flour 350g
  • 1 1/4 cups almond milk 300ml
  • 1/4 cups espresso 60ml
  • 3/4 cup muscovado or coconut sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 300 g silken tofu
  • 1/4 cup maple syrup or raw honey 60ml
  • 1/3 cup coconut cream 80ml
  • 2 tsp vanilla extract
  1. Beat the wet ingredients with the sugar, add the flour little by little while you continue beating until everything is well integrated. Let stand 10 minutes and beat again.

  2. Heat a non-stick pan and add a fifth of the mixture so that it is distributed over the entire surface of the pan. Cook over low heat until the edges of the crepe can be lifted. Turn and cook approximately 2 minutes on the other side.

  3. Each time a crepe is ready put it on a plate and cover it with another so that it stays flexible, the ideal thing is to stack and cover them instantly.

  1. Process all the ingredients together until you get a cream. If you want you can add a little extra sweetener.

  2. Fill the crepes and sprinkle with cocoa. You can decorate it with some berries that give a good touch of acidity.