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Let's Dish / Easy Recipes

Cacao Crepes with Fudgy Brownie Gingerbread Man Cookies

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These Cacao Crepes with Fudgy Brownie Gingerbread Man Cookies are the ultimate breakfast treat!

Cacao Crepes with Fudgy Brownie Gingerbread Men Cookies

Thank you to Marissa from @itsallgoodvegan for sharing her fabulous Cacao Crepes with Sweet Loren’s gingerbread man cookies.

Total time: 35 minutes
Prep time: 15 minutes
Bake time: 20 minutes
2-3 Servings
Ingredients
  • 2 portions of Sweet Loren’s Fudgy Brownie Cookie Dough
  • 1 ½ cup dairy-free milk
  • 1 cup all purpose flour (or gluten free flour blend)
  • 2 tablespoons cacao powder
  • ⅛ teaspoons nutmeg
  • 4 teaspoons cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 3 tablespoons oil (canola oil or coconut oil are good choices)
  • 2 tablespoons vegan butter, to brush the pan
  • Extra flour, for rolling out cookie dough
  • Coconut whipped cream or dairy free yogurt, as filling
  • Toppings: chocolate, raspberries or pomegranate seeds
Preparation
  1. Preheat the oven to 325F and line a cookie sheet with parchment paper to prevent sticking.
  2. Allow the Fudgy Brownie Cookie Dough to come to room temperature, about 20 minutes.
  3. Sprinkle a bit of flour onto your counter and roll out each piece of cookie dough until about ¼ inch in thickness.
  4. Use a gingerbread man cookie cutter to make 2 cookie cutouts.
  5. Place the Fudgy Brownie Gingerbread men onto the prepared cookie sheet. Bake for 8-11 minutes. Then, allow the cookies to cool completely while you prepare the crepe batter.
  6. To make the crepe batter, whisk together the flour, milk, cacao powder, nutmeg, cinnamon, salt, vanilla, oil, in a large bowl until a thin batter is formed. Let chill in the refrigerator for 30 minutes.
  7. Heat a large non stick pan on medium heat. Using a small amount of butter to brush the pan using a brush or a paper towel.
  8. Using a ladle scoop (about 4 tablespoons) pour the batter to the hot pan.
  9. Lift up the battered pan and slowly tilt the pan allowing the batter to create a thin layer on the surface.
  10. Cook crepe on each side for 2-3 minutes until golden brown.
  11. Repeat the crepe cooking process until all the batter has been used.
  12. Stuff each crepe with coconut whipped cream or dairy-free yogurt and top with chocolate, raspberries, pomegranate jewels, and fudgy brownie cookies. Serve immediately.


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