Skinny, Easy Peas-y (Basic) Crepe
https://www.yummly.com/recipe/Skinny_-Easy-Peas-y-_Basic_-Crepe-2348158?prm-v1
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https://veganyackattack.com/2012/04/10/blackberry-cardamom-
Zebra Berry Crepes
These Zebra Berry Crepes are filled with fresh berries, and drizzled with a rich chocolate sauce, plus a creamy vanilla cashew sauce. Yum!
Servings 4
These Zebra Berry Crepes are filled with fresh berries, and drizzled with a rich chocolate sauce, plus a creamy vanilla cashew sauce. Yum!
Servings 4
Ingredients
- 3/4 Cup Raw Cashews Soaked 2 Hours
- 1/3 Cup Water
- 1 Tbsp . Maple Syrup
- 1/4 tsp . Vanilla
- 1/4 tsp . Ground Cinnamon
- Pinch of Sea Salt
- 1/3 Cup Vegan Chocolate Chips
- 2 Tbsp . Unsweetened Coconut Milk
- 1/2 tsp . Coconut Oil
- 1 1/2 Cups Fresh Blueberries
- 1 1/2 Cups Fresh Raspberries
- 3/4 Cup Raw Cashews Soaked 2 Hours
- 1/3 Cup Water
- 1 Tbsp . Maple Syrup
- 1/4 tsp . Vanilla
- 1/4 tsp . Ground Cinnamon
- Pinch of Sea Salt
- 1/3 Cup Vegan Chocolate Chips
- 2 Tbsp . Unsweetened Coconut Milk
- 1/2 tsp . Coconut Oil
- 1 1/2 Cups Fresh Blueberries
- 1 1/2 Cups Fresh Raspberries
Instructions
-
In a high-speed blender or food processor blend together the soaked cashews, water, maple syrup, vanilla, cinnamon, and sea salt. Place to the side or in the refrigerator while you make the chocolate sauce.
-
Using the double boiler technique, with a water-filled pot and empty bowl, melt the chocolate chips down.
-
Once the chips are starting to melt, introduce the coconut milk and oil into the mixture and stir until they are fully combined and have a sauce-like consistency. Let it cool for a couple of minutes.
-
When your crepe wraps are done cooking in the pan, put about a tbsp. or so of the cashew cream in the center, top with berries and close them.
-
Each serving is two per-person, so plate them accordingly; then drizzle the cashew cream and chocolate sauce over the top. Garnish with a sprinkle of cinnamon.
Now, I’m not scared to make these again in the future! Plus, I have a little something extra for you. Because it was just the two of us eating this breakfast, we had some crepe “wraps” left. I found a very good solution for this and turned it into a dessert. Just place the crepes on top of small, oven-safe bowl that are coated with a thin layer of oil and bake them at 400°F for 10 minutes or until they start to brown and get crispy. Fill them with fruit and extra cashew cream/chocolate sauce and you have a delicious treat that you could serve for breakfast or dessert! >https://veganyackattack.com/2012/03/12/zebra-berry-crepes/
- In a high-speed blender or food processor blend together the soaked cashews, water, maple syrup, vanilla, cinnamon, and sea salt. Place to the side or in the refrigerator while you make the chocolate sauce.
- Using the double boiler technique, with a water-filled pot and empty bowl, melt the chocolate chips down.
- Once the chips are starting to melt, introduce the coconut milk and oil into the mixture and stir until they are fully combined and have a sauce-like consistency. Let it cool for a couple of minutes.
- When your crepe wraps are done cooking in the pan, put about a tbsp. or so of the cashew cream in the center, top with berries and close them.
- Each serving is two per-person, so plate them accordingly; then drizzle the cashew cream and chocolate sauce over the top. Garnish with a sprinkle of cinnamon.
Now, I’m not scared to make these again in the future! Plus, I have a little something extra for you. Because it was just the two of us eating this breakfast, we had some crepe “wraps” left. I found a very good solution for this and turned it into a dessert. Just place the crepes on top of small, oven-safe bowl that are coated with a thin layer of oil and bake them at 400°F for 10 minutes or until they start to brown and get crispy. Fill them with fruit and extra cashew cream/chocolate sauce and you have a delicious treat that you could serve for breakfast or dessert! >https://veganyackattack.com/2012/03/12/zebra-berry-crepes/
Blackberry Cardamom Oatmeal
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