Crepes filled with chocolate and hazelnut

Description

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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

 

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.