2 eggs
1/2 cup each almond milk and water
3/4 cup flour of choice
1/4 cup dark chocolate cocoa powder
1 tablespoon raw honey
Cherries:
1 1/2 cups whole cherries, sliced in half and pit removed
1 tsp cornstarch and 3 tbsp water
1 teaspoon raw honey
Yogurt:
1 cup plain greek yogurt
1 teaspoon raw honey
3 teaspoons vanilla protein powder
½ teaspoon vanilla extract
In a blender, add all crepe ingredients and blend until well incorporated. Pour into a bowl and let sit in the fridge for at least 10 minutes, while you prepare the other components. In a small sauce pot, combine the cherries with the honey, water and cornstarch and mix well. Bring to a simmer over medium heat and lower the temperature to low and simmer for 10-15 minutes until thickened and cherries are softened, stirring often. In a small bowl, mix together all of the yogurt ingredients to taste and let sit up in fridge while making the crepes. In a large, nonstick skillet over medium heat, add about 1/4 cup of the batter and swirl the pan to create a thin layer of batter. Cook for approx. 1 minute on the first side and gently flip, and cook another 30-45 seconds on the second side. Remove and lay flat to cool off. Repeat until the batter is finished.
To assemble: Add a little of the yogurt mixture into each crepe and fold up. Top with cherry sauce and sprinkle with some powdered sugar, if desired.
