Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chocolate-almond crepes with strawberry filling. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chocolate-Almond Crepes with Strawberry Filling is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Chocolate-Almond Crepes with Strawberry Filling is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have chocolate-almond crepes with strawberry filling using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate-Almond Crepes with Strawberry Filling:

1. Prepare 1 cup all-purpose flour
2. Take 1 cup Blue Diamond Almond Breeze Chocolate or Unsweetened Chocolate almondmilk
3. Get 1 teaspoon granulated sugar (omit if using regular Chocolate almond milk)
4. Make ready Pinch salt
5. Make ready 1 large egg, lightly beaten
6. Prepare 2 cups quartered strawberries
7. Make ready 1/2 teaspoon sugar
8. Make ready 1 teaspoon orange juice
9. Get Cooking spray
10. Make ready powdered sugar, optional

Instructions to make Chocolate-Almond Crepes with Strawberry Filling:

1. Combine flour, almond milk, sugar if using, egg, and salt in a blender; cover and process until smooth. Pour batter into bowl; cover and chill 30 minutes.
2. Heat an 8-inch crepe pan or nonstick skillet coated with cooking spray over medium heat. Pour a 1/4 cup batter into pan; tilt pan in all directions so that the batter coats the surface evenly. Cook 1 minute or until underside is lightly browned and set. Turn and cook 10 seconds.
3. Repeat with remaining 4. To make filling, combine strawberries, sugar and orange juice. Let stand 10 minutes.
4. Stack crepes between layers of paper towels to prevent sticking.
5. To assemble, lay one crepe flat on a plate. Top with ¼ cup filling. Fold over. Dust with powdered sugar, if desired. Serve immediately.

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