Vegan Chocolate Crepes w/ PB & Coconut Whipped Cream
I’m back! Totally fell off the map with my Friday and Sunday posts. I am in the middle of concert season right now and have 4 concerts in the next 4 weeks. Lastly, I fffiiiiinallly decided to focus solely on my podcast this past Sunday. And, drum roll please… they are ffiiiiiinally done! Loads of re-recording the intro and outro songs that I wrote, editing in Audacity, and then, the worst moment of all… 3 straight hours where all of my files/recordings – all 3 of my episodes and both songs, gone. Gone as in, no where to be found. I was in a state of complete and utter panic! Anyway, it was all resolved (phewwwww). I spent 11 fucking hours on Sunday on this shit. However, it was 11 fucking hours well spent. My podcast, “One More Sip of Whine: Motherhood in the Raw,” will be available on all major platforms in the next few days – weeks! It is all out of my hands now. So exciting! I’ll be writing a huge post about it when they’re fully released. Stay tuned!
Vegan Chocolate Crepes w/ PB & Coconut Whipped Cream is another Instagram inspired recipe. I see crepes like this allll the time on Insta and I finally felt like I had to give it a go! So, I did. And, they were awesome. It literally took about 15 minutes from start to finish to make these. Fucking perfect! I originally just made coconut whipped cream, however, I was not really diggin’ it, and I knew I was going to drizzle peanut butter over the crepes anyway, sooo I added PB to the whipped, and then it was super delish. There’s a nice run-on sentence for you. 😉 Obviously, strawberries and bananas are the perfect fruits for both chocolate and peanut butter – so that’s what I used. The red sprinkles, vegan chocolate chips, and coconut shreds were just taking the crepes from gold to platinum. Plus, it looked purdy, and I love me some purdy lookin’ food. Stay tuned for my Friday gab post. If you’re a Portlander or someone who may one day visit P-town (which you totally should – incredible city, incredible people, incredible state, all within the incredible PNW), this will be the post for you. A list with links and descriptions to my top 20 favorite vegan places to get grub. Until then! -FGG
PS- I chose this tune because I listen to Norah Jones every Saturday and Sunday morning when I cook. It is soooo relaxing.
Vegan Chocolate Crepes w/ PB & Coconut Whipped Cream
Ingredients for crepes:
1 C flour of your choice (spelt, garbanzo, all-purpose…)
1/4 C cacao powder – unsweetened (I have done it with chocolate protein powder! Great for post-workout but not quite as good)
6 oz sparkling water or non-dairy milk (I used almond milk)
1 egg replacement (I used Follow Your Heart)
1/4 C of some sort of sugar (coconut, agave, maple – I used maple)
1-2 tsp vanilla extract
1/4 tsp salt (I used Himalayan)
Ingredients & directions for whipped cream:
1 can of coconut milk, preferable full fat, that has been left in the refrigerator overnight
Creamy Peanut Butter to taste (I used about 1/4 C)
1-2 Tbl of sweetener (cane sugar, agave, maple, coconut)
1 tsp vanilla (optional)
Directions:
Scoop out the solidified coconut – do not use the liquid, coconut water
Whip all of the ingredients together until it is fluffy (I used my electric mixer)
Chocolate Crepe Directions:
Blend all of the ingredients together (I used my Vitamix) – Batter should be thin
Heat your griddle or pan with spray or coconut oil
Pour the batter to make a large and thin circle
Cook the crepes for about 1-2 minutes on each side – the batter should start to bubble on top
The crepes MUST cool before you add the whipped cream inside
Optional:
I topped mine with drizzled peanut butter, and then strawberries, bananas, red sprinkles, vegan chocolate chips, and shredded coconut
Pair with:
Colombian coffee (perfect pairing for these crepes)
Colombian coffee with Kahlua (my first choice) or Frangelico
