Beanies Peanut Butter Cup Tiramisu Oat Crepes
15 g (1 tbsp) Maple Syrup
8 g (1 tbsp) Cocoa Powder
8 g Coconut Oil
1 tsp Beanies Peanut Butter Cup Coffee (dissolved in 2 tbsp boiling water)
240 ml Non Dairy Milk
In a mixing bowl combine flour, cocoa powder, espresso (Beanies Peanut Butter Cup Coffee dissolved in boiling water), and maple syrup. Gradually add the nondairy milk and whisk all together into a smooth batter.
Let the crepe batter rest for 10 minutes in the fridge (optional but recommended).
Heat a lightly oiled or nonstick frying pan over medium heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe.
Cook the crepe for about 2 minutes. Using a spatula, turn and cook the other side.