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Happy Monday everyone!
Today I want to share with you a recipe for super delicious and exceptionally quick vegan chocolate crêpes with raspberry chia jam. I mean, we all know that chocolate and raspberries are a match made in heaven. Add a little bit of lemon zest, maple syrup and fresh mint leaves and you can only imagine what I’m talking about. The best part is that it literally will take you minutes to make these babies. What are you waiting for? Get on my bandwagon!
CHOCOLATE BUCKWHEAT CREPES WITH RASPBERRY CHIA JAM {vegan + gluten free}
by Marta Giaccone
Recipe
yields 4 crêpes
prep time: 10 mins, cook time: 20 mins, total: 30 mins
Crêpes
½ cup buckwheat flour
1-2 tbsp cacao powder
1 tbsp ground chia/flaxseeds (“chia/flax egg”)
3 tbsp water
zest of 1 lemon
1 tsp light vegetable oil
1 tsp maple syrup (or other sweetener)
¾ cup plant-based milk
Method
- In a small bowl, whisk together flaxseeds and water. Let sit for a few minutes until a gel forms.
- In another bowl, whisk together all dry ingredients, then fold in the wet ingredients, including the chia gel, when ready.
- Heat a non-stick skillet over high heat and, once very hot, lower to medium heat.
- Pour about ¼ cup of the batter on the pan, wait until bubbles form on the surface and the edges start to lift, about 3-4 minutes, then flip it with a spatula.
- Cook for another few minutes on the other side. Stack crêpes to keep them warm.
Raspberry chia jam
1 + ½ cups raspberries
2 tbsp chia seeds
1 tbsp maple syrup (or other sweetener)
juice of ½ a lemon
Method
- Put everything except the chia seeds in a small saucepan on low heat. Mash raspberries.
- Add chia seeds and mix. Taste for tartness. Add more sweetener if needed. Cook for another couple of minutes, stirring.
- Transfer to a glass jar and place in fridge to set for at least 1 hour.
- Serve the crêpes with the raspberry chia jam, some extra maple syrup, lemon zest and some mint leaves (optional).
