Chocolate-Almond Crepes with Strawberry Filling
Tender crepes with a touch of chocolate, wrapped around fresh strawberry-orange filling. Coconut almond, banana or vanilla varieties of almondmilk would also be oh so tasty in this easy upscale feeling treat.
Combine flour, almond milk, sugar if using, egg, and salt in a blender; cover and process until smooth. Pour batter into bowl; cover and chill 30 minutes.
Heat an 8” crepe pan or nonstick skillet coated with cooking spray over medium heat. Pour ¼ cup batter into pan; tilt pan in all directions so that the batter coats the surface evenly. Cook 1 minute or until underside is lightly browned and set. Turn and cook 10 seconds.
Repeat with remaining batter. Stack crepes between layers of paper towels to prevent sticking.
To make filling, combine strawberries, sugar and orange juice. Let stand 10 minutes.
To assemble, lay one crepe flat on a plate. Top with ¼ cup filling. Fold over. Dust with powdered sugar, if desired. Serve immediately.
- 1 cup all-purpose flour
- 1 cup Almond Breeze Chocolate or Unsweetened Chocolate almondmilk
- 1 tsp. sugar (omit if using regular chocolate almondmilk)
- 1 large egg
- lightly beaten
- Pinch salt
- 2 cups strawberries; quartered
- ½ tsp. sugar
- 1 tsp. orange juice
- Powdered sugar; optional
- Cooking spray
Included in this recipe
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