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Vegan Black Forest Crepes


1/2 cup Plant Based Milk (I used almond)
1/2 cup Water
1/4 cup Maple Syrup
2 Tablespoons Black Cherry Balsamic Reduction *
1 cup all purpose flour
1/4 cup unsweetened cocoa power
1/2 teaspoon baking powder
1/4 teaspoon Saltwest Salted Caramel Chocolate Sea Salt
1/2 cup Un-brie-lievable Nuts For Cheese
1 cup vanilla plant based yogurt
1/4 cup Stonewall Kitchen Sour Cherry Spread
2-4 Tablespoons Black Cherry Balsamic Reduction


Balsamic Reduction 
In a small saucepan add 3/4 cup Black Cherry Balsamic. Bring to a boil, then reduce temperature and let simmer 10 – 15 minutes. Let simmer till Balsamic has reduced by 1/3. Remove from heat. Set aside. 
Chocolate Crepes
In a medium mixing bowl add milk, water, maple syrup, 2 Tablespoons balsamic reduction, flour, cocoa, baking powder and sea salt. Mix all ingredients together with an electric mixer. Let mixture rest in the refrigerator for at least an hour. *These can be made the night before.
Whipped Filling
In a small bowl whip together the brie and yogurt. Refrigerate until ready to use.
After mixture has rested remove from refrigerator and stir.
Lightly oil surface of a shallow non stick skillet with EVOO or Butter Infused Olive Oil. Preheat pan over medium to medium-high heat (400 degrees Fahrenheit)
Pour 1/4 cup batter into oiled skillet, tilt and swirl to make a  thin 4″ circle. Cook for 2 minutes on one side, flip and cook for another minute. Repeat with remaining batter.
To assemble crepe 
Spread each crepe with 1 – 2 tablespoons of whipped mixture and 1 Tablespoon of Sour Cherry Spread. Fold crepe in half and then in half again. Serve with a light drizzle of remaining balsamic reduction. 
Garnish with a pinch of Salted Caramel Chocolate Sea Salt 
Makes approximately 8 small crepes

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