Cocoa Hazelnut Crêpes with Maple Cranberry Sauce

Cocoa Hazelnut Crêpes with Maple Cranberry Sauce

This festive delight features our limited edition Cocoa Hazelnut nut butter, back just in time for the holiday season! These crepes are light, indulgent, and filled with rich, chocolatey hazelnut flavor that makes each bite unforgettable. To take them to the next level, we added a homemade maple cranberry sauce—sweet, tangy, and perfect for the holidays!

Ingredients

  • 2 tbsp flaxseed
  • 6 tbsp water
  • 1 cup oat flour
  • 1 ½ cups unsweetened almond milk
  • 1 (8 oz) bag fresh or frozen cranberries
  • ⅓ cup maple syrup
  • ⅓ cup water
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • ~ ½ cup Cocoa Hazelnut Crunch Nut Butter
  • Powdered sugar for topping (optional)


Directions

  1. First, make your flax eggs. Put 2 tablespoons of flaxseed in a small bowl with 6 tablespoons of water. Whisk until combined, then let sit about 10 minutes until gelatinous. 
  2. In a large bowl, add flax eggs, oat flour and almond milk. Stir until a thin batter forms. If it’s too thick, add more almond milk 1 tablespoon at a time. 
  3. Let batter sit for at least 30 minutes. In the meantime, add cranberries, maple syrup and water to a small saucepan and heat over medium-high heat until it reaches a simmer. 
  4. Reduce heat and simmer for 8-10 minutes, or until the sauce has thickened. Use a wooden spoon to break down some of the cranberries until it reaches desired consistency.
  5. Turn off heat, then add vanilla extract and cinnamon. Stir them in until fully combined. Taste and add extra maple syrup if it is too tart for your taste. 
  6. Next, make your crêpes. Heat olive oil or butter in a frying pan or skillet over medium-low heat. Once hot, use a ladle or measuring cup to add about ¼ cup batter into the skillet with a small ladle or measuring cup. 
  7. Immediately tilt and rotate the pan or use the back of a wooden spoon to spread the batter evenly in the pan.
  8. Cook the crêpe until the underside is lightly browned, about 50-60 seconds. Use a spatula to gently lift the edges of the crepe and flip. Cook until the second side is lightly browned, about 30-60 seconds. Remove from pan and place the crêpe onto a plate.
  9. Once all crêpes have all been made, fill each one with Cocoa Hazelnut Nut Butter and maple cranberry sauce. Roll them up, then drizzle with more nut butter and maple cranberry sauce. If desired, sift powdered sugar over the top. Enjoy!

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