Matcha Crêpes With Chocolate Ganache + Toasted Hazelnuts

April 7, 2015

Makes 10+ crêpes. Cake serves 4-6.

Part 1: Crêpes
INGREDIENTS

1 cup wholemeal buckwheat flour
1 cup unsweetened almond milk, at room temperature
1/2 cup warm water
4 eggs, at room temperature- if vegan, use 4 flax eggs (1 tbsp ground flax : 3 tbsps water, let sit for 5 minutes)
1/4 cup coconut sugar
4 tablespoons melted coconut oil or melted unsalted butter
2 tablespoons matcha powder
a pinch of salt
coconut oil, for cooking

INSTRUCTIONS

1. Sift the buckwheat flour, matcha powder, salt, and coconut sugar into a large bowl.
2. In the bowl of a stand mixer, blend the almond milk, water, eggs, and oil. You can also do this in a blender.
3. Add half of the flour mixture. Once incorporated, add the rest of the flour mixture.
4. Melt some coconut oil in a skillet over medium low heat.
5. Spoon 3 tablespoons of the crêpe batter into the skillet, tilting and rotating the pan to form a large, circular and even crêpe.
6. Cook until the bottom of the crêpe is golden brown. Gently lift the bottom of the crêpe to check, and flip to cook the other side for another thirty seconds to a minute.
7. Remove from the heat and set aside. Repeat with the rest of the batter.

Part 2: Chocolate Ganache
INGREDIENTS

2 cups full fat coconut milk
1 cup or 175g dark chocolate
hazelnuts, for garnish

INSTRUCTIONS
1. Heat up the coconut milk in the top of a double boiler over medium heat.
2. Once the coconut milk begins to warm, add the chocolate and whisk until fully incorporated.
3. In a separate pan, toast the hazelnuts over low heat. Stir occasionally to prevent them from burning. Once fragrant and golden brown, put the hazelnuts on a clean kitchen towel. Rub the hazelnuts with the towel, and the skins should slip right off.
4. Drizzle the crêpes with the chocolate ganache and garnish with the hazelnuts.

Enjoy : )

Ever had matcha? What’s your favourite way to enjoy crêpes? Let me know in the comments below!