Rolled Crepes
If you’re a sweet breakfast lover—these chocolate coconut whipped cream filled Rolled Crepes will be your absolute favorite!
Ingredients
- 3 Eggs
- 3/4 Cup Almond Flour
- 1 Tablespoon Honey or Maple Syrup
- 1/4 Cup Nut Milk
- 1 Tablespoon Cocoa Powder
- 1 Teaspoon Xanthan Gum
Chocolate Coconut Whipped Cream
- 1 Can Coconut Crème
- 1 Tablespoon Cocoa Powder
- 1-2 Tablespoons Honey or Maple Syrup
Instructions
- Begin by making the Chocolate Coconut Whipped Cream. Use a Kitchen Aid or handheld mixer to whip the solid part of the coconut crème. Once all of the chunks are out of the coconut crème, add the cocoa powder and whip until it’s completely combined. Fold in the honey or maple syrup until you have your desired sweetness. Refrigerate while you make the crepes.
- In another bowl, combine the almond flour, eggs, honey or maple syrup, nut milk, cocoa powder & xanthan gum. Stir well.
- Use a non-stick pan. Heat it over medium heat and add a small amount of olive or coconut oil. You can use a paper towel to spread the oil evenly.
- Once the pan is hot, pour a small amount of batter into the center, swirling it quickly to coat the bottom evenly. You want a thin layer of batter. Adjust the amount based on your pan's size and the desired thickness of your crepes.
- Cook the crepe for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. You can use a spatula to check. Carefully flip the crepe using a spatula or your fingers. Cook for another 1-2 minutes until the other side is golden.
- Take the whipped cream out of the fridge. Spread an even layer over each crepe and roll like cinnamon rolls! Top off with more whipped cream and some melted Lily’s chocolate chips!