INGREDIENTS
- 2 tablespoons flax meal
- 1 cup oat flour*
- ¾ cup brown rice flour
- ½ cup coconut sugar
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 2 cups non-dairy milk or water (or a combination of both)
- 1½ teaspoons vanilla extract
- 1 10-ounce container Simple Mills Organic Vanilla Frosting
- ¼-1/2 cup dark chocolate chips
- Optional toppings: fruit, walnuts, dark chocolate chips
INSTRUCTIONS
- In a small bowl, add flax meal and 5 tablespoons water. Set aside for 10 minutes.
- In a large bowl, add oat flour, brown rice flour, coconut sugar, cocoa powder, baking powder and salt. Stir to combine.
- Add flax meal mixture, non-dairy milk and vanilla. Whisk until the batter is smooth. Let it sit for at least 5 minutes.
- Heat a nonstick medium skillet over low-medium heat. Pour about ¼ cup of the batter onto the pan; swirl the pan around to form the batter into a thin crepe. Cook for 1-2 minutes on one side, then flip. Cook for another minute. Repeat with the rest of the batter.
- To form the cake, place one crepe on a flat surface, spread on a thin layer of icing, then top with another crepe. Repeat with all of the crepes.
- In a small bowl, add chocolate chips. Melt in the microwave in 30-second intervals until the chocolate is completely smooth. Drizzle over the crepe cake.
- Top with optional toppings like blueberries, chopped nuts and chocolate chips.
NOTES
To make your own oat flour, simply blend rolled oats in a blender or food processor until a flour forms.
https://cooking.nytimes.com/recipes/1018338-chocolate-hazelnut-crepe-cake
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