Chocolate-Almond Crepes with Strawberry Filling
Cook Time:
48
Minutes
Difficulty:
Easy
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 1g |
|---|---|
| Cholesterol | 25mg |
| Sodium | 30mg |
| Total Carbohydrates | 17g |
|---|---|
| Dietary Fiber | 1g |
| Sugars | 5g |
| Protein | 3g |
Ingredients
- 1 cup all-purpose flour
- 1 cup Almond Breeze Chocolate or Unsweetened Chocolate almondmilk
- 1 tsp. sugar (omit if using regular Almond Breeze 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
Directions
- 1
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.
- 2
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.
- 3
Repeat with remaining batter. Stack crepes between layers of paper towels to prevent sticking.
- 4
To make filling, combine strawberries, sugar and orange juice. Let stand 10 minutes.
- 5
To assemble, lay one crepe flat on a plate. Top with ¼ cup filling. Fold over. Dust with powdered sugar, if desired. Serve immediately.
- 6
Refrigerate leftovers.
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