Sweet Crepes with Chocolate Sesame Spread
Recipe type: Dessert
Serves: 6-8 crepes
  • For the Chocolate Sesame Spread
  • 1 jar Soom Chocolate Sesame Spread
  • ½ cup almond milk
  • For the crepes
  • 1 cup gluten-free all-purpose mix
  • ⅓ cup sugar
  • 1 Tbs. Vegg
  • ¼ tsp. kosher salt
  • A pinch of cinnamon
  • 1 ½ cups almond milk
  • 2 Tbs. vegan butter, melted
  • Cooking oil spray
  • Unsweetened cocoa powder
  1. In a small saucepan, put the sesame spread and the milk and cook over medium heat. Whisk until smooth. Cover and keep on the lowest heat until needed.
  2. In a large bowl, combine the flour, sugar, Vegg mix, salt and cinnamon and mix well. Slowly add the milk while whisking. Whisk in the butter until you have a smooth batter. Let the batter rest in the fridge for 30 minutes.
  3. Heat the cooking oil spray in an 8-inch skillet over medium-high heat. Pour ¼ cup of batter into the pan and quickly swirl the pan to coat the bottom evenly. Cover the pan and cook for 3 minutes. Remove the cover and spray a bit of cooking oil around the edges of the crepe. Re-cover the pan and cook another 2 minutes until the edges brown a bit and lift away from the pan. Carefully flip the crepe and cook the other side for 2 minutes until lightly browned.
  4. Transfer the crepe to a baking sheet and keep warm in a 200 degree oven. Continue to make crepes until you use up all the batter. When all the crepes are made, take each crepe and fold it in half and then in half again to form a triangle. Put the crepes on a plate and drizzle with the warm chocolate sesame spread. Dust lightly with cocoa powder if desired.
Recipe by The "V" Word at http://thevword.net/2015/08/sweet-crepes-with-chocolate-sesame-spread-and-soom-tahini.html