Vegan Chocolate Crepes with Orange Sauce
- For the crepes
- 100 grams Pastry flour
- 25 grams cocoa powder
- 125 milliliters chocolate Soy milk
- 125 milliliters mineral water
- 1 tablespoon sunflower oil
- ½ pinch salt
- 1 teaspoon Vanilla sugar
- sunflower oil (for the pan)
For the crepes: Whisk together the flour, cocoa powder, soy milk, mineral water, oil, salt and vanilla sugar until smooth. Let stand for at least 1 hour.
For the orange sauce: Heat the sugar in a saucepan until caramelized. Stir in the margarine, soy creamer and orange juice. Reduce the heat and simmer until the slightly thickened. Remove from heat and allow to cool.
Give the crepe batter a good stir and add a bit more milk of it seems too thick. Heat a bit of sunflower oil in a non-stick pan and ladle a small amount of batter into the pan. Cook for about 1 minute, flip carefully and cook for another minute. Remove from the pan, cover to keep warm and repeat with the remaining batter.
To serve, fold two crepes and place on a plate. Spoon 1-2 tablespoons of orange sauce over the crepes, dust with powdered sugar and garnish with fresh orange slices.