For the dough for the pancakes:
  • 1 cup of flour
  • ½ cup of vegetable milk
  • ½ cup of water
  • 4 tbsp melted daisy
  • 1 tbsp sugar
  • 1 cc of Royal Yeast
  • ½ cc of baking soda
  • 1 pinch of salt
For the chocolate cream:
  • 100 ml. of vegetable cream. (I used soy)
  • 75 gr. dark chocolate
  • Vegetable milk to taste (optional)
  1. In a bowl or in the blender jar, mix the non-dairy milk, water, sugar, yeast, baking soda and salt. When it is well mixed, add the flour little by little as we beat the dough. Let the dough rest for 30 minutes in the fridge.
  2. Heat the pan well. With the hot pan we grease with soft olive oil or margarine. Let’s pour an amount of dough in the center of the pan and move the pan to distribute the dough throughout the base. With medium heat, we will cook side by side for approximately 3 minutes. We will re-grease the pan always between crêpe and crêpe. The secret so that the crêpes do not stick is a good non-stick frying pan that is not scratched.
  3. We prepare the chocolate sauce by melting the chocolate with the cream. If you want a thinner sauce or a smoother chocolate flavor, just add non-dairy milk to taste.
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