Crepes:
- 4 Eggs
- 100g Oat or buckwheat flour
- 220g Milk or plant-based milk
- A drizzle of olive oil
- Mix and cook the crepes.
- Trim the ends to make rolling easier. •
Filling:
- 5 Egg yolks
- 1 Teaspoon vanilla extract
- 500g Milk
- 30g Sweetener (use your regular choice, whether granulated like erythritol, date paste, etc.)
- 30g Cornstarch or tapioca starch
- Mix while cold.
- Cook on medium heat, stirring continuously until it thickens.
- Alternate layers of crepes with the custard (around 4/5 layers are good) and dust cocoa powder.
- Wrap it with cling film and refrigerate for a few hours or, even better, overnight. •
Topping:
- 100g Chopped chocolate
- 120g Cream or hot coconut milk
- Mix and spread over the cooled roll.
- Refrigerate to set and decorate with cookies or nuts. *For any leftover topping, chill in the fridge for future use.
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