Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chocolate-almond crepes with strawberry filling. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chocolate-Almond Crepes with Strawberry Filling is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Chocolate-Almond Crepes with Strawberry Filling is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chocolate-almond crepes with strawberry filling using 10 ingredients and 5 steps. Here is how you can achieve that.

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

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