People :

6

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients

For the crepes

  • 160 gr. whole wheat flour
  • ½ teaspoon salt
  • 2 tablespoons brown sugar
  • 260 ml. soy milk
  • 60 gr. melted margarine
  • 1 tablespoon margarine for the pan

For the chocolate cream

  • 50 gr. soy cream
  • 100 gr. soy milk
  • 30 gr. icing sugar
  • 1 teaspoon corn flour
  • 4 tablespoons Cointreau
  • 50 gr. chocolate
  • 70 gr. hazelnut praline

 

Preparation

Crepe

  1. Blend all the ingredients together with a hand-held mixer.
  2. Place a nonstick frying pan over a low heat and add a little margarine until it melts
  3. Add the crepe batter to the frying pan and cook until it stiffens, then flip over and cook for a further 30 seconds

Chocolate Cream

  1. Mix the icing sugar and corn flour in a bowl. Boil the milk and soy cream and when it starts to boil, add in the sugar and corn flour. Cook the mixture for 1 minute and turn off the heat.
  2. Add in the chocolate and stir until well melted. Add the Cointreau and hazelnut praline and whisk until it stiffens with a hand-held mixer. Reserve in the refrigerator until very cold.
  3. Put the crepe on a plate, add enough chocolate cream to the center and wrap up. Serve two per person.

Additional information

People :

6

Preparation time :

20 min

Difficulty:

Easy