Vegan Naked Chocolate Orange Crêpes

Whether enjoyed as a sit-down dish or on-the-go snack, these gluten-free crêpes will provide a sense of ease and decadence to one’s regular meal routine. Make the batter ahead of time, and you’ll be ready to surprise friends and family with a freshly made sweet treat that will make Europe feel closer to home. Plus, you can feel good knowing the crêpe fillings are made using the highest-quality ingredients and no saturated fat. One bite of these crêpes and you’ll be saying Ooh La La!

Homemade Crêpes:

2 liquid vegan eggs (reference carton for exact equivalent)

1 cup King Arthur Gluten Free Flour

1 cup oat milk (plus more, if needed)

Blake Hill Naked Chocolate Orange Spread

Filling & Topping:

Blake Hill Naked Raspberry Spread

optional - fresh orange slices & vegan whipped topping

Naked Chocolate Orange Spread

$12.99

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Instructions

1

Hand-mix egg, milk and Naked Chocolate Orange until combined.

2

Add flour and use an electric mixer to blend until smooth; the batter should be thin and without lumps. Add more milk if the batter’s consistency is too thick.

3

Preheat the oven to the lowest setting, and set a baking sheet in the oven to hold finished crêpes.

4

Heat a medium-sized nonstick pan on low to medium heat, spray with oil if desired. When cooking, adjust heat as needed.

5

When the pan is warmed, hold the handle with one hand and use a ¼ or ⅓ cup to add batter to the pan.

6

Immediately move the pan in circles to disperse the batter evenly across the bottom of the pan. Avoid sloshing the batter against the rim to retain the crêpe’s round shape and prevent burning.

7

Place the pan back on the burner and watch closely as crêpes cook quickly.

8

When the batter has set and can be loosened from the pan, flip the crêpe with a spatula.

9

Cook the second side until the crêpe is loose and transfer to the oven. Store finished crêpes on the baking sheet - separated by layers of parchment paper - to prevent sticking. Crêpes can also be served immediately or kept on a plate at room temperature.

10

Repeat steps 5-9 until the batter is gone. And remember, it’s normal if the first few crêpes don’t look ideal.

11

Spread a thin layer of Naked Chocolate Orange on top of a crêpe and fold in half. Then spread Naked Raspberry on top and fold into a triangle. If desired, add these spreads after they’ve been warmed to reheat the crêpe.

12

Garnish plate with sliced oranges and a dollop of vegan whipped topping - Enjoy!