MMMMM---------------------------CREPES--------------------------------
1/2 c Plain flour
1/2 Ripe banana; peeled
1 c Non-dairy milk
1 ts Vanilla extract
1 tb Sugar
Vegan butter or coconut oil;
-to grease the pan
MMMMM--------------------------TOPPING-------------------------------
2 Vegan vanilla ice cream
-scoops
1/4 c Dark chocolate chips
4 tb Soy milk
13 1/2 oz Can full-fat coconut milk;
-chilled overnight in the
-fridge
1 tb Powdered sugar (optional)
Crepes:
In a blender, blend the ingredients, minus the butter/coconut oil,
until smooth.
Grease a large, shallow frying pan and place it on moderately high
heat. Pour in half of the batter and swirl the pan so the batter
covers its whole surface. You can also use a crepe spreader to do
this.
Cook the crepe on one side for about 3 minutes. The sides should be
easy to lift up with a spatula, and the crepe should move around
freely when you gently shake the pan. Flip the crepe with a deft
swing of the wrist, or use a spatula if you're not that confident.
Cook on the other side for another couple of minutes.
Place the crepe on a plate when done, and repeat the process with the
rest of the batter.
Topping:
Remove the upper, creamy part of the chilled coconut milk. Discard the
watery part underneath. Whip the coconut cream with a little powdered
sugar if desired.
Melt the chocolate and soy milk in a small saucepan over medium heat.
Stir with a wooden spoon to dissolve the chips.
Place one scoop of ice cream over each crepe. Top with a hefty dollop
of coconut cream and drizzle over the hot chocolate sauce.
