Carob Crepe Recipe

If you are looking for an easy recipe for breakfast, snack time or a light dessert, this Carob Crepe Recipe is a delicious choice. A classic crepe batter becomes more aromatic and naturally flavorful with BallıÇubuk carob powder and carob syrup. In this recipe, carob powder gives the crepes a warm color and a soft cocoa-like aroma. BallıÇubuk carob syrup adds a smooth, naturally sweet flavor when used in the batter or drizzled on top before serving. These crepes pair beautifully with banana, strawberries, berries, walnuts, hazelnuts, yogurt or tahini. Carob crepes are easy to prepare for breakfast, family tables or tea time. For thin and soft crepes, let the batter rest for a few minutes and make sure the pan is properly heated before cooking.

Ingredients for Carob Crepes

Serves 2-3*

1 cup milk
1 cup all-purpose flour
1 egg
1 tablespoon BallıÇubuk carob powder
1 tablespoon BallıÇubuk carob syrup or carob molasses
1 tablespoon vegetable oil
1/2 teaspoon vanilla
1 pinch of salt

For cooking:

A small amount of butter or oil for the pan

For serving:

BallıÇubuk carob syrup
Banana slices
Strawberries or blueberries
Walnuts, hazelnuts or almonds
Optional: cinnamon, shredded coconut or yogurt

Preparation

Place the egg in a deep mixing bowl.

Add the milk, BallıÇubuk carob syrup, vegetable oil and vanilla.

Whisk until the ingredients are well combined.

In a separate bowl, mix the flour, BallıÇubuk carob powder and salt.

Gradually add the dry ingredients to the wet mixture.

Whisk until you have a smooth crepe batter with no lumps.

If the batter is too thick, add a small amount of milk.

Let the batter rest for 5-10 minutes.

Heat a non-stick pan over medium heat.

Lightly grease the pan with a small amount of butter or oil.

Pour one ladle of batter into the pan.

Tilt the pan gently so the batter spreads into a thin layer.

Cook until the bottom is set and the edges begin to lift slightly.

Flip the crepe with a spatula and cook the other side briefly.

Repeat until all the batter is used.

Place the cooked crepes on a serving plate.

Drizzle BallıÇubuk carob syrup over the crepes.

Serve with banana, strawberries, walnuts or your favorite toppings.

Recipe Notes

Add the flour gradually to keep the batter smooth.

For thinner crepes, add a little more milk to the batter.

For a stronger carob flavor, add an extra half tablespoon of carob powder.

For more sweetness, drizzle BallıÇubuk carob syrup on top before serving.

You can use almond milk, oat milk or coconut milk instead of regular milk.

Letting the batter rest for a few minutes helps create softer crepes.

Do not over-grease the pan. A small amount of oil or butter is enough.

For a less sweet version, reduce the carob syrup and serve with cheese, walnuts or tahini.

Leftover crepes can be stored in an airtight container in the refrigerator and reheated the next day.