For some reason, I’ve been craving crêpes big time lately. They are not the kind of food I often eat, approximately once a year is enough, but they do remind me of being a child so I get this nostalgic craving from time to time.
You may remember my recent post about the wonders of aquafaba, which is my go to egg replacer. Well, I used it in these crêpes too and, once again, it passed the test with flying colours. These crêpes turned out beautifully thin and soft with crispy edges. They are easy to make and super versatile so if you are lucky enough not to have a sweet tooth (I’m sooo jealous), you are welcome to skip cacao and fill them with a savoury filling instead. You may notice that I decided against putting any sugar in the pancake batter. That’s because I wanted these little babies to have a nice balance of flavours and sweet filling and ripe strawberries were delicious against unsweetened dough. Feel free to override me if you like your sweetness volume turned up high 🙂 .
80 g hazelnuts, roasted 80 g dark chocolate, chopped a fat pinch of salt ¼ cup coconut cream approx. ¼ cup hazelnut milk 1-2 tbsp maple syrup, adjust to taste 1 tbsp hazelnut-flavoured liqueur (optional) fresh strawberries, de-stemmed
