- Prep Time
- Cook Time
- Chill Time
- 250g plain flour
- Egg replacement for 3 eggs (we used Orgran)
- 2 tbsp melted coconut oil
- 2 tbsp sugar of your choice
- 650ml unsweetened plant-based mylk
- Melted Ombar chocolate
- Nuts, fruit etc
Whisk the ingredients together in a bowl and leave to rest for 2 hours (don’t skip this step!). After resting, if it’s too thick, add some more plant mylk and whisk again.
It should be runny enough so that when you pour into a pan and gently swirl the pan to distribute the batter, it spreads evenly.
Heat a pan with a little vegetable oil and pour a ladleful of batter in. Coat the base of the pan with the batter and allow to cook for 1 to 2 minutes before flipping. The crepe is ready to be flipped when the edges start to come away from the sides of the pan.
Top with your favourite toppings (we recommended LOTS of melted Ombar). And enjoy!