Add some sweetness to your week with these ganache-filled crepes! Best part? Paired with Grain-Free Crepes, these are ready to serve in under 30 minutes : )

Typically ganache is made using heavy cream or whipping cream made from cow’s milk. The fat in the cream helps create that delicious, rich texture that ganache is famous for. To re-create that experience, I use homemade sunflower-seed cream instead. It’s rich in those good fats that seeds are known for, and has a neutral flavor.

Gluten-free, plant-based and vegan, nut free, soy free, corn free, nightshade free and with a low-FODMAP friendly serving size.

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Note: This recipe is made using a high speed blender. If you’re using a standard blender, soak the sunflower seeds for 5-6 hours and strain before proceeding to the next step.

Let’s begin!

Prepare the Sunflower-Seed Creme.

Add raw, unsalted sunflower seed kernels and water to your blender. Blend on high speed until perfectly smooth and creamy.

Note: Use a sieve to remove any grittiness. If you’re using a high-speed blender, just run it a bit longer until the mixture has a perfectly smooth consistency.

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Prepare the Chocolate Ganache.

Heat 1 cup of the resulting sunflower-seed cream on the stove until it gets a little frothy. Do NOT bring to a boil. Remove from heat and set to the side.

Add the chocolate chips or chunks to a medium mixing bowl. Pour the steaming sunflower-seed cream over top of the chocolate and mix until smooth. Set to the side to cool.

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Note: Chocolate is a tricky product to purchase for those who have serious dietary restrictions. Some of us react to even trace amounts of soy or dairy. When possible choose a brand that processes their product in a facility that does not contain the ingredients you react to. As a side note, I am seeing your feedback come through and have begun linking text in my posts to show which products I use, whenever possible. Thanks!! I love hearing your thoughts!

The ganache can be stored for 5 days in tightly sealed container in the fridge.

Prepare the crepes.

This will take about 15 minutes if using my Grain-Free Crepe recipe. I recommend the sweet version described in the recipe notes of that post. 🙂

Assemble the Crepes.

Fill and fold these however you like. 🙂 Here is the approach I used for the picture posted above.

Once all the crepes are ready, spread 2 tablespoons of ganache on 1/2 of the inside of the crepe. Add fruit or any other filling of choice on 1/2 of the ganache-covered section (i.e. 1/4 of the crepe). Fold the crepe in half to cover the fruit, and in half again (i.e. into a triangle shape). Pipe with additional ganache and top with powdered sugar.

Serve!

Nutritional information is for 1 serving of Crepes with Chocolate Ganache, as shown and described in this post.