Rye Crepes with Dark Chocolate, Coconut and Strawberries

By Sunday, January 22, 2017

These crepes are a brilliant weekend treat. The rye flour gives them a delicious nuttiness, which compliments the coconut, strawberries and chocolate perfectly. The great thing about these is that they're absolutely packed full of goodness and will keep you going all the way through until lunchtime. You can make the crepes up to a day ahead and then reheat before serving.

 Serves 2

You will need:

150g rye flour
75g plain flour
450ml milk (I use oat)
1 tbsp maple syrup / honey
1 tbsp melted coconut oil + extra for greasing 
1 tsp vanilla extract
1 pinch salt 
coconut yoghurt 
dark chocolate, melted
1 pack Ape Salted Coconut Curls

Begin by mixing together the milk, maple syrup, coconut oil and vanilla in a small bowl. In a large mixing bowl sift together the flours with the salt and then slowly whisk in the milk mixture until everything is well combined. Leave to rest in the fridge for 30 minutes. 

Preheat a medium sized frying pan over a medium heat and lightly grease with a little coconut oil. Pour two tablespoons of batter into the pan and swirl the pan in a circular motion around the pan until it reaches your desired thickness. Place the pan back on the heat and fry until the underside is cooked. Flip and cook for a further minute or two until cooked through. Repeat with the remaining batter. In the meantime, melt the chocolate over a low heat. 

Serve the crepes warm, topped with a generous layer of coconut yoghurt, chopped strawberries, some of the melted chocolate and a scattering of coconut flakes. Enjoy! 

You Might Also Like