CHOCOLATE CREPES WITH WALNUT PRALINE
CHOCOLATE CREPES WITH WALNUT PRALINE
SWEETS
SWEETS

CHOCOLATE CREPES WITH WALNUT PRALINE

Learn how to make delicious Chocolate Crepes with Walnut Praline and surprise everyone at the next party tables! Quick, easy and full of flavor, the crepes that everyone will love!

Learn how to make delicious Chocolate Crepes with Walnut Praline and surprise everyone at the next party tables! Quick, easy and full of flavor, the crepes that everyone will love!

A DELICIOUS INCIDENT

Crepes, which are almost the same as giant and super thin pancakes, which can be sweet or savory and filled with the most varied ingredients! From fruit crepes with ice cream and whipped cream, to the irresistible chocolate and banana crepes, the traditional crepe Suzette to the simplest crepes with just sugar and cinnamon, as well as savory combinations with mushrooms, vegetables and many others…

 

Crepes are all loved for both kids and adults and are now part of most party tables.

 

When we talk about crepes we are talking about France, particularly Brittany, the city where supposedly appeared the first crepe in history, in the middle of the 13th century. Apparently, the crepe arose from a small incident when a housewife spilled some buckwheat porridge on a flat wood stove. But, of course, there is another version of the story of the crepe and this one goes back to the year of 472 where crepes were supposedly offered to French Catholic pilgrims who visited Rome during the Candlemas, since then Le Jour des Crêpes has been celebrated on February 2nd.

 

Stories aside, crepes have survived to this day and have spread all over the world and that’s what matters!

 

Today I bring you some crepes that are very simple to make, without milk or eggs (OF COURSE) but with lots of flavor. Chocolate crepes that are already delicious by themselves, but I made sure of pairing them with a walnut praline and red currants that completely transformed simple crepes into divine crepes!

 

To match these crepes I suggest Warre’s LBV 2009/2013, a Port wine with notes of black currant, black pepper, pine, plum, cherry, jam and cocoa. A combination of the gods!

THS RECIPE IS:

CLASSIC | EASY | QUICK | SWEET | VERSATILE | FESTIVE

 

 

These Chocolate Crepes with Walnut Praline are as easy as they are delicious! And they are with no doubt an excellent option for a special party table!

 

To make the crepes, just mix the dry ingredients in a bowl, then the wet ingredients in another bowl, mix the two and then in a frying pan or crepe pan, pour the crepe batter and let it cook on both sides one by one. It’s a very quick and simple process, as this dough was made to make your life easier when turning the crepes to cook on both sides

 

After the crepes are done, we need to make the praline, making a basic caramel, mixing in the chopped walnuts and letting it cool completely. Once cold, we break it into pieces and place it in a food processor until we get a very creamy paste that is easy to spread.

 

Finally, we melt the chocolate with a little amount of plant based millk and finish it with fresh currants.

 

Because they are so simple to make, they can also be done easily with your family, while some make the crepes, others make the praline, others melt the chocolate and in the end, everyone enjoys it together!

CHOCOLATE CREPES WITH WALNUT PRALINE
CHOCOLATE CREPES WITH WALNUT PRALINE
PREP. TIME​ 7 MINS
COOKING TIME 20 MINS
TOTAL TIME 27 MINS
SERVES 6 TO 8
SPECIAL DIET VEGAN
CUISINE FRENCH
PREP. TIME​ 7 MINS
COOKING TIME 20 MINS
TOTAL TIME 27 MINS
SERVES 6 TO 8
SPECIAL DIET VEGAN
CUISINE FRENCH

Ingredients:

FOR THE CREPES

180g of all purpose flour

2 tsp (5g) of cocoa powder

1 tsp of baking powder

1 pinch of salt

2 tbsp of sugar

2 tbsp (18g) of cornstarch

1 cup and 1/2 (370g) of unsweetened soy milk

1 tsp of apple cider vinegar

 

FOR THE PRALINE

200g of chopped walnuts

300g of white sugar

 

FOR THE CHOCOLATE

100gr of vegan chocolate

5 tbsp of unsweetened soy milk

 

Fresh currants

Ingredients:

FOR THE CREPES

180g of all purpose flour

2 tsp (5g) of cocoa powder

1 tsp of baking powder

1 pinch of salt

2 tbsp of sugar

2 tbsp (18g) of cornstarch

1 cup and 1/2 (370g) of unsweetened soy milk

1 tsp of apple cider vinegar

 

FOR THE PRALINE

200g of chopped walnuts

300g of white sugar

 

FOR THE CHOCOLATE

100gr of vegan chocolate

5 tbsp of unsweetened soy milk

 

Fresh currants

Instructions:

1- Place the dry crepe ingredients in a bowl and mix well.

 

2- In another bowl, place the wet ingredients and mix well with a whisk.

 

3- Pour the wet ingredients into the dry ingredients bowl and mix well with a whisk, until you get a smooth, lump-free result.

 

4- Preheat a frying pan or a crepe pan and when it is hot, use a spoon in the shape of a shell to pour a portion of the crepe. Spread the batter well with the back of the spoon to form the size and shape of your crepe. Let it cook until the surface of the crepe is no longer liquid, about 30 seconds. Turn it over and let it cook for another 30 seconds.

 

5- Repeat the process until you finish all the batter.

 

6- To make the praline, place the sugar in a pan over medium heat and when the edges start to turn golden, stir gently with the help of a spoon, in order to make the sugar that has not yet caramelized begin to caramelize. Keep stirring until all the sugar has dissolved and turned into a light golden liquid.

 

7- Without taking it off the stove, add the previously chopped nuts and mix well with a spoon, until all the nuts are covered with caramel and the texture is easy to spread over a surface.

 

8- Remove from the stove and pour onto a sheet of parchment paper greased with butter. Spread it well. This way it will cool faster and it will be easier to break into pieces and then grind. You must wait for it to cool completely.

 

9- Once cold, break the praline into pieces and reserve a small part (about 10%). Place most of it in a food processor and blend until you get a smooth, lump-free cream that is easy to spread. Chop the remaining 10% of praline that you reserved with a knife.

 

10- Melt the chocolate with the soy milk in a bain-marie.

 

11- Serve the crepes paired by the melted chocolate, walnut praline chunks and cream and finish with fresh currants.

Instructions:

1- Place the dry crepe ingredients in a bowl and mix well.

 

2- In another bowl, place the wet ingredients and mix well with a whisk.

 

3- Pour the wet ingredients into the dry ingredients bowl and mix well with a whisk, until you get a smooth, lump-free result.

 

4- Preheat a frying pan or a crepe pan and when it is hot, use a spoon in the shape of a shell to pour a portion of the crepe. Spread the batter well with the back of the spoon to form the size and shape of your crepe. Let it cook until the surface of the crepe is no longer liquid, about 30 seconds. Turn it over and let it cook for another 30 seconds.

 

5- Repeat the process until you finish all the batter.

 

6- To make the praline, place the sugar in a pan over medium heat and when the edges start to turn golden, stir gently with the help of a spoon, in order to make the sugar that has not yet caramelized begin to caramelize. Keep stirring until all the sugar has dissolved and turned into a light golden liquid.

 

7- Without taking it off the stove, add the previously chopped nuts and mix well with a spoon, until all the nuts are covered with caramel and the texture is easy to spread over a surface.

 

8- Remove from the stove and pour onto a sheet of parchment paper greased with butter. Spread it well. This way it will cool faster and it will be easier to break into pieces and then grind. You must wait for it to cool completely.

 

9- Once cold, break the praline into pieces and reserve a small part (about 10%). Place most of it in a food processor and blend until you get a smooth, lump-free cream that is easy to spread. Chop the remaining 10% of praline that you reserved with a knife.

 

10- Melt the chocolate with the soy milk in a bain-marie.

 

11- Serve the crepes paired by the melted chocolate, walnut praline chunks and cream and finish with fresh currants.

GET THE TIPS:

*This recipe was supported by the School of Port.

*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT

GET THE TIPS:

*This recipe was supported by the School of Port.

*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT

DID YOU MAKE THIS RECIPE? PLEASE SHARE IT.

Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!

DID YOU MAKE THIS RECIPE? PLEASE SHARE IT.

Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!

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