Do you want to know what really happened in the process of making this hearty matcha crepe with chocolate ganache? Genevive from Gratitude & Greens said that these matcha crepes were supposed to be a part of a matcha crepe cake with whipped vanilla coconut cream and toasted hazelnuts. However, too many things went wrong along the way when she was making it, so this happened.
In this matcha crepes recipe, she used whole-grain buckwheat flour and matcha powder mix. No wonder the batter is packed with so much fibre and a hefty dose of antioxidants from the matcha. You can have this served perfectly over breakfast with whipped cream and fresh fruit toppings, or simply have it for dessert with milk chocolate, Nutella or any toppings you like.
Luscious Matcha Crepes With Chocolate Ganache Recipe
- 1 cup buckwheat flour wholemeal
- 1 cup almond milk unsweetened
- ½ cup water warm
- 4 medium eggs
- ¼ cup coconut sugar
- 4 tablespoons coconut oil melted
- 2 tablespoons matcha powder
- 1 pinch salt
- 2 tablespoons coconut oil for cooking
Chocolate Ganache Ingredients
- 2 cups coconut milk full-fat
- 1 cup dark chocolate
- 1 handful hazelnuts for garnish
- Sift the buckwheat flour, matcha powder, salt, and coconut sugar into a large bowl.
- In the bowl of a stand mixer, blend the almond milk, water, eggs, and oil. You can also do this in a blender.
- Add half of the flour mixture. Once mixed, add the remaining flour mixture.
- Melt coconut oil in a skillet over medium low heat.
- Spoon 3 tablespoons of the crêpe batter into the skillet, tilting and rotating the pan to form a large, circular and even crêpe.
- Cook until the bottom of the crêpe is golden brown. Gently lift the bottom of the crêpe to check, and flip to cook the other side for another thirty seconds to a minute.
- Remove from the heat and set aside. Repeat with the rest of the batter.
- Chocolate Ganache Instructions
- Heat the coconut milk on the top of a double boiler over medium heat.
- Once the coconut milk begins to warm, add the chocolate and whisk until fully incorporated.
- In a separate pan, toast the hazelnuts over low heat. Stir occasionally to prevent them from burning. Once fragrant and golden brown put the hazelnuts on a clean kitchen towel. Rub the hazelnuts with the towel, and the skins should slip right off.
- Drizzle the crêpes with the chocolate ganache and garnish with the hazelnuts.