{"id":38163,"date":"2016-01-02T13:18:50","date_gmt":"2016-01-02T18:18:50","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=38163"},"modified":"2016-01-03T10:58:29","modified_gmt":"2016-01-03T15:58:29","slug":"crepes-with-coconut-cream-and-chocolate%e3%82%b3%e3%82%b3%e3%83%8a%e3%83%83%e3%83%84%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%81%a8%e3%83%81%e3%83%a7%e3%82%b3%e3%83%ac%e3%83%bc%e3%83%88%e3%81%8c","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=38163&lang=en","title":{"rendered":"Crepes with Coconut Cream and Chocolate
\u30b3\u30b3\u30ca\u30c3\u30c4\u30af\u30ea\u30fc\u30e0\u3068\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u304c\u3051\u30af\u30ec\u30fc\u30d7"},"content":{"rendered":"

\"64\"<\/a><\/p>\n

Crepes with Coconut Cream and Chocolate<\/strong><\/p>\n

Last year we enjoyed our first meal of the year 2015 at this cool local diner<\/a>.<\/p>\n

<\/p>\n

We talked about doing this every new year as our tradition, but we were not able to keep this promise this year already…<\/p>\n

I love this diner because it’s absolutely a cool place and the food is awesome, but the thing is it’s very hard to find food to order that would let me stay on my 95% plant based diet.<\/p>\n

I think we still would have gone there if we hadn’t been to the pizza place for dinner the previous evening. We just ate too much pizza…<\/p>\n

So this new year we stayed home, and I cooked.<\/p>\n

I felt good eating simple yet freshl veggie dishes, but in the afternoon I wanted something sweet.<\/p>\n

So, this is what I made, vegan crepes!<\/p>\n

They were served with coconut cream, chocolate syrup (homemade), banana, and walnut.<\/p>\n

These were so good and I have to confess I licked the plate!<\/p>\n

Crepes with Coconut Cream and Chocolate<\/strong>crepes (makes about 8~12)
\n– 1 cup all purpose flour
\n– 1\/2 teaspoon baking powder
\n– a pinch of salt
\n– 1 cup and about 3 tablespoons soy milk
\n– 1\/4 cup sugar
\n– 1\/4 cup canola oil plus some more for cooking
\n– 1\/2 teaspoon vanilla extract
\nchocolate sauce (makes for 4 servings)
\n– 2 tablespoons cocoa powder
\n– 2 tablespoons sugar
\n– 3 soy milk
\n2 tablespoons coconut cream from a can
\nbanana slices
\nchopped walnut1. Make crepes. Combine all the ingredients until smooth. Pour the batter onto a preheated and oiled pan. Move the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes on medium heat, until the bottom is light brown. Turn and cook the other side for another few minutes.
\n2. Make chocolate sauce. Mix all the ingredients well until smooth.
\n3. Serve crepes with coconut creme, chocolate sauce, banana slices, and walnut.<\/p>\n<\/div>\n

\"61\"<\/a><\/p>\n

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\"69\"<\/a><\/p>\n

\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Crepes with Coconut Cream and Chocolate Last year we enjoyed our first meal of the year 2015 at this cool local diner.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,28,29],"tags":[],"class_list":["post-38163","post","type-post","status-publish","format-standard","hentry","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38163"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38163\/revisions"}],"predecessor-version":[{"id":38200,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38163\/revisions\/38200"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}