What you need:

For the crepe:
  • 2 tbsp melted vegan butter
  • 170ml plant milk of choice
  • 100ml sparkling water
  • 1 tbsp coconut sugar
  • 150g spelt flour
  • Zest one orange
  • Pinch salt

For the filling:

  • 7 tbsp Meridian Chocca, gently melted 
  • Optional: Make a mousse to fill made by blending 3 tbsp Chocca, 30g melted dark chocolate, 1/2 package silken tofu and 1/2 tbsp cacao and Meridian date syrup to taste 

Instructions:

  1. In a mixing bowl, whisk spelt flour, sugar, orange zest and salt. Make a well in the centre, then pour in the melted butter, plant milk and sparkling water. Whisk until batter is smooth and creamy. Set aside for five minutes.
  2. Heat some butter or oil in a pan until melted and very hot. Pour in some mixture (around 2 tbsp per crepe), tilting the pan around to form a crepe shape. Cook until bubbling, then flip and cook until lightly golden on both sides. Repeat with remaining mixture.
  3. Gently melt together the Chocca - add in melted chocolate, if desired. Spread some mixture on each crepe, using a spoon or knife to cover the entire crepe. Then roll up. Repeat with all crepes, then serve with fruit of choice. 
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