Get ready for bliss with an avocado ganache recipe, and two different Valentines Day crepes. BOTH VEGAN.
I recently started working at a creperie, and I’m learning so much about different crepe folds, and presentation techniques.
In this post, the two crepe folds I will be using are the arrow fold, and the flower fold.
First Let’s Make The Vegan Avocado Chocolate Ganache
I always try to make my recipes as healthy as I can, using the best quality ingredients I have at hand. I had half an avocado left, and after seeing various chocolate recipes using avocado, I decided to give it a try in some chocolate ganache.
The avocado worked out great in this recipe; it doesn’t have too strong of a flavor, so after combining it with the melted chocolate, I couldn’t even tell it was in the ganache.
Avocado Chocolate Ganache (Vegan)
Made with minimal ingredients, this ganache is simple to make, loaded with good fats, and perfect for any chocolate lover.
- 1/2 Avocado whisked
- 1/4 cup dark chocolate chips
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1 tsp sea salt
Melt everything (except the avocado) together in a microwave or double boiler, and stir the chocolate mixture until smooth and rich.
Whisk the avocado until smooth and free of lumps. Combine with the melted chocolate, and enjoy.
Once the ganache is done, don’t bother putting it in the fridge; it can’t hurt to be soft for spreading on the crepes.
Time for Vegan Crepes
The vegan crepe batter recipe I used is from The Everyday Vegetarian. You’ll notice that the recipe calls for regular flour, but since I only had whole wheat flower at hand, I used that; unfortunately, I think that’s what made my batter come out thicker than intended, but it still worked out fine.
A crucial tip when spinning out crepes is to not over-grease the griddle/skillet. What I like to do is brush the surface with a light amount of coconut oil, and then gently spread it around using a paper towel, or clean dish rag (some people like to use kitchen rolls as well).
Spinning out the crepe is the challenging part, so here’s a video if you want to see how it’s done. Working at a creperie, I get my fair share of practice; I also have to give props to my prized spinner (home-crafted).
Arrow Fold Crepe
With it being Valentines Day, I thought the arrow fold would be perfect to use.
I spun out my crepe, flipped it over after about 30 seconds, and then spread the avocado ganache on half of the crepe. Then, I added some sliced strawberries on top of the ganache, and folded the crepe in half.
Using a spatula, just cut the crepe in half; making two triangles.
I topped this crepe with some powdered sugar, a couple globs of more ganache, and a couple white chocolate coconut covered strawberries. YUM.
Flower Fold Crepe
This is a simple little fold that might not be as commonly known, but it’s a great presentation.
I decided to use some mixed berry jam in this one, so I spread it out into a circle in the middle of the crepe.
Next, just fold in the two sides, and from there, fold in the other sides as if you were wrapping a gift.
It looks kind of blah without garnish, but once I added some of the ganache right in the middle, topped it with a fanned strawberry, and sprinkled it with some slivered almonds and shredded coconut, so much life was brought to it; I think I fell in love.
Happy Valentines Day!