Today we make some Black Crêpes. Because it’s raining… “pannekoek weer” Pancake weather… but with crêpes instead. We will also make our own caramel sauce from scratch! YUM! You can even make a larger batch of the sauce and keep it in the fridge. A few drops in your coffee is nice too 🙂
All devil related jokes are satire….. relax….. haha
In a blender, combine all of the ingredients and blend until smooth and runny.
Let rest while preparing the Caramel Sauce.
In a sauce pan on low heat, add a cup of sugar and let sit until you can see it melt.
Slowly stir with a long handled spoon or whisk until all the sugar is melted and turns an amber colour.
Add half of the coconut cream directly into the molten sugar stirring vigorously.
Be cautious of the steam as the mixture will boil rapidly. Keep stirring until it becomes smooth.
Take of the heat and let cool for 10 minutes. Add the rest of the coconut milk to a blender with the molten sugar and blend until mixed well. Sauce will thicken as it cools down.
On the lowest heat (I used a gas stove) Lightly oil a pan (I Like using spray and cook).
Add between 1/4 - 1/2 cup of batter to the pan and try to spread it as evenly as possible
Cook until the batter looks dry. Lift the edges with a spatula and flip over.
Mine cooked for about 45 - 60 seconds per side. Place in container and cover.
For some extra sweetness, sprinkle some cinnamon sugar in between each of the crêpes.
Now just top the crêpes with your favorite fruit and caramel sauce. Or just caramel sauce.
Or even just cinnamon sugar with a dash of lemon or lime juice.
Ingredients
Directions
In a blender, combine all of the ingredients and blend until smooth and runny.
Let rest while preparing the Caramel Sauce.
In a sauce pan on low heat, add a cup of sugar and let sit until you can see it melt.
Slowly stir with a long handled spoon or whisk until all the sugar is melted and turns an amber colour.
Add half of the coconut cream directly into the molten sugar stirring vigorously.
Be cautious of the steam as the mixture will boil rapidly. Keep stirring until it becomes smooth.
Take of the heat and let cool for 10 minutes. Add the rest of the coconut milk to a blender with the molten sugar and blend until mixed well. Sauce will thicken as it cools down.
On the lowest heat (I used a gas stove) Lightly oil a pan (I Like using spray and cook).
Add between 1/4 - 1/2 cup of batter to the pan and try to spread it as evenly as possible
Cook until the batter looks dry. Lift the edges with a spatula and flip over.
Mine cooked for about 45 - 60 seconds per side. Place in container and cover.
For some extra sweetness, sprinkle some cinnamon sugar in between each of the crêpes.
Now just top the crêpes with your favorite fruit and caramel sauce. Or just caramel sauce.
Or even just cinnamon sugar with a dash of lemon or lime juice.
Notes
Did you make this recipe?
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Martin Kotze
Martin lives in Kimberley and is an accomplished graphic designer, photographer and videographer. He runs his own business, Die Swart Kat Productions, where his love of photography, videography and food combine in his amazing shoots. His passion and flair for cooking was only enhanced when becoming vegan and trying new and exciting ways to cook. The amazing production of Martin’s YouTube videos and his witty take on delicious vegan dishes, make his channel a must-watch for veg and non-veg alike
