Don’t let that leftover cranberry sauce go to waste. These chocolate cranberry crepes are an inventive way to use up holiday leftovers. The crepes are vegan, gluten free, and contain no refined sugar.
If you’ve got a big pile of leftovers in your fridge and are looking for a creative way to use them up, crepes are the answer. For these crepes, I stuffed them with leftover cranberry sauce and banana, along with a chocolate and maple cashew sauce. You can, however fill them with anything in your fridge. I’m more of a fan of savory crepes, and these crepes work well both ways.
If you don’t have a crepe pan and a rake, no worries, I don’t either. Those are handy tools to have, but these can be made in a regular ol’ non-stick pan with excellent results. Instead of a rake, I smooth it out with the back of the measuring cup I use to ladle it into the pan. An offset spatula will do the trick as well. You can also tilt the pan in different directions until it reaches the sides of the pan.
The maple cashew cream really makes this dish. The richness of the nuts and sweetness of the maple syrup really balance out the tart berries. It’s an element I wouldn’t omit, but, if you happen to be allergic, or don’t like cashews, coconut whipped cream or ice cream is a great substitution.
These crepes are becoming a regular part of my meal rotation, and the best part is you can prepare the batter at night and keep it in the fridge until morning. That way, less work to do when you wake up and the sooner you get to eat breakfast.
- ½ cup Buckwheat Flour
- ½ cup Sorghum Flour
- ⅓ cup Coconut Sugar
- ¼ cup Tapioca Starch
- ¼ tsp Sea Salt
- ⅛ tsp Guar Gum
- ½ cup +1/8 cup Water
- ⅓ cup Sunflower Oil
- ⅓ cup Coconut Milk or milk of choice
- 1 tsp Pure Vanilla Extract
- ¼ cup Raw Cashew Butter
- ⅛ cup Water
- 1 Tbsp Maple Syrup
- ¼ tsp Pure Vanilla Extract
- ⅛ cup Cocoa Powder
- ⅛ cup Maple Syrup
- 1 Tbsp Water
- Maple Cranberry Sauce
- 1 Banana
For the Sauces: In a small blender, combine all cashew cream ingredients and blend until smooth. (Can also use an immersion blender or whisk in a bowl.) Pour cream into a dish and set aside. Add the chocolate ingredients (no need to clean blender) and blend until smooth.
For the Crepes: Whisk dry ingredients together in a bowl. Add remaining ingredients and stir until combined. Heat a non-stick skillet over medium high heat. Brush with oil. Once hot, pour ¼ cup of batter into the pan and smooth out in a circular motion with the back of the measuring cup or a spatula. You can tilt the pan side to side to spread it out, but depending on the pan, it may not be that fluid in the pan. Cook for 20-30 seconds until it starts to brown, then flip and cook another 20-30 seconds. Transfer to plate and continue cooking crepes until batter is gone.
Assembly:Spoon about a tbsp of cranberry sauce onto each crepe, and a few slices of banana. Pour chocolate sauce and cashew cream on top and roll or fold your crepe. Drizzle with more sauce if desired. Add chopped nuts, whipped cream, or any desired toppings and enjoy.
Since all cranberry sauces are different, you may need to adjust sweetness levels to suit your palate. I like the subtle tartness of the berries, so I go easy on the amount of cranberry sauce.