Crêpe cake


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 488 Kcal, 14g Protein, 55g Carbohydrates, 22g Fat


Ingredients

  • Crêpes
  • 2 tbsp crushed linseed
  • 225 g white flour
  • 5 tbsp water
  • 1.5 dl sparkling mineral water
  • 3 dl almond drink
  • 2 tbsp agave syrup
  • coconut oil for baking
  • Filling & decoration
  • 1 tbsp hazelnuts, coarsely chopped
  • 10 g vegan chocolate, coarsely chopped
  • 100 g dark almond cream or vegan chocolate spread (e.g. Bionella)

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Instructions

  • Crêpes

    Soak the linseed in water for approx. 5 mins. Thoroughly mix the linseed with all the other ingredients up to and including the agave syrup. Cover the batter and leave to stand for approx. 10 mins. Heat a little coconut oil in a non-stick frying pan. Place enough batter in the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Repeat these steps with the remaining batter.
  • Filling & decoration

    Cover the crêpes with a thin layer of almond butter, stack on top of each other to form a tower. Decorate with nuts and chocolate.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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