Crepes:
- 4 Eggs
- 100g Oat or buckwheat flour
- 220ml Milk or plant-based milk
- 15g Cocoa
- A splash of olive oil
- Mix and cook the crepes.
- Trim the ends for a neat roll-up. • Filling:
- 200ml Heavy cream
- 15g Cocoa
- Optional: 20g of your usual sweetener
- Whisk until it’s creamy, following the video’s consistency.
- Layer crepes with the cream (about 4-5 layers).
- Wrap with plastic wrap and refrigerate for a few hours, or overnight for better results. • Topping:
- 200g Melted chocolate
- 60g Chopped almonds
- Optional: For smoother chocolate, add a splash of coconut oil or another oil.
- Mix and spread it over the cooled roll.
- Refrigerate to set the chocolate. *If there’s extra topping, refrigerate for another occasion.
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