Filled Crêpes with Chocolate Curd and Cherries
Gang/Type: Snack
Ergibt/Yield: 1 - 2 Portionen
For the crêpes:
  • 100 ml (1/2 cup) soy milk
  • 50 g (5 tbsp) light flour - spelt or wheat
  • 1 tsp neutral-tasting oil
For the filling:
  • 200 g (1 cup) soy curd or drained soy yoghurt
  • 1 tbsp cocoa powder
  • 1 tbsp agave nectar
  • 2 hands full cherries
  1. In a jar shake soy milk, flour and oil until lump free. Let rest for 5 minutes. In the meantime combine soy curd, cocoa powder and agave nectar until smooth.
  2. Heat a non-stick pan to medium heat and add some batter. Turn the pan to spread the batter. Don't use too much batter to keep the crêpes thin. Flip the crêpes when the surface is dry and bubbles appear. After another 1 - 2 minutes remove from the pan and place on a plate. Continue until all batter is used.
  3. Add a dollop of soy curd on each crêpes and add the cherries. Then roll up and cover with the rest of the soy curd and cherries. Sprinkle cocoa nibs over and serve immediately.
I bake the crêpes in my wok pan to keep them small. It is also very good non-sticky.
I like things not too sweet. However, if you have a sweet tooth, add more sweetening to the curd.
Recipe by Blueberry Vegan at