Sardines & Chocolat

Ingredients

• 1 cup almond milk
  
• 4 eggs
• 3/4 cup gluten free flour
• 1/4 teaspoons sugar
• 1 small container of raspberries
• 1 Dark Chocolate Fondue in Ceramic Jar
• 1 Jar of L’Epicurien Blackberry jam

Directions

 

1. Place crepe ingredients into blender (make sure ingredients are wet first). Blend until batter has no lumps and resembles a thick chocolate milk.
2. Turn burner for crepe pan to just above low heat. Place about 1/4 teaspoon of butter into the pan. Melt and spread evenly.
3. Pour 1/3 cup of batter into pan. Allow to cook until top is done, then flip upside-down onto parchment paper.
4. Continue buttering pan in between each crepe and be sure to layer your crepes onto parchment paper to prevent them from sticking.
5. Spread Blackberry Jam evenly inside each crepe, roll closed and drizzle with melted dark chocolate fondue.
6. Sprinkle with finely sliced almonds & fresh raspberries.