(6-7 servings)
For the crepes:
For the sauce (1 medium-sized jar):
Beat the eggs, add 1 cup of milk, then the sifted flour, and continue to beat until no lumps are left.
Heat up a non-stick pan with a drop of oil, pour the mixture with a ladle and spread it by moving the pan in circle to form the crepe. Once cooked, flip. Set aside in a plate to cool off, then repeat the process.
Melt the chocolate in a bain-marie, then put in a food processor with hazelnuts and coconut oil. Grind until obtaining a completely smooth paste, letting the machine rest at intervals so it doesn’t the hazelnut cream doesn’t heat too much. If it needs further grinding, add some more coconut oil.*
For the sauce, take a small amount of chocolate hazelnut cream and blend little by little along with the plant-based milk until you achieve the perfect sauce texture. You may also add a bit of bee honey as a sweetener.
Take a crepe and fill with the chosen berries and the sauce. You may decorate with more sauce and almonds.
*This Nutella-type cream can be stored in a glass jar for many days!
