Chocolate Roll


  • 4 Eggs
  • 100g Oat or buckwheat flour
  • 220ml Milk or plant-based milk
  • 15g Cocoa
  • A splash of olive oil
  1. Mix and cook the crepes.
  2. Trim the ends for a neat roll-up. • Filling:
  • 200ml Heavy cream
  • 15g Cocoa
  • Optional: 20g of your usual sweetener
  1. Whisk until it’s creamy, following the video’s consistency.
  2. Layer crepes with the cream (about 4-5 layers).
  3. Wrap with plastic wrap and refrigerate for a few hours, or overnight for better results. • Topping:
  • 200g Melted chocolate
  • 60g Chopped almonds
  • Optional: For smoother chocolate, add a splash of coconut oil or another oil.
  1. Mix and spread it over the cooled roll.
  2. Refrigerate to set the chocolate. *If there’s extra topping, refrigerate for another occasion.

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