Chocolate and Banana. What could make that famous combo even better? Crepes. Crepes make everything better. Brunch, hangovers, life, etc… This is the perfect way to fancy-up your favorite overnight chia seed pudding. Below you will find a recipe for a simple chocolate pudding but I definitely plan to experiment with different fillings and toppings. I am thinking this Peanut Butter & Jelly Chia Seed Pudding would make one delicious crepe filling.
Mash your banana and mix in your almond milk, cocoa powder, chia seeds & sweetener of choice (I used maple syrup). Definitely add vanilla extract if you have it. I didn’t – so I left this out.
It will be a thin consistency. Place in the fridge and let rest overnight or at minimum 3 hours.
By letting this sit overnight you are letting the chia seeds absorb all that liquid and become a thick pudding texture. Chia seeds are an excellent source of omega-3 fatty acids, which help to raise HDL cholesterol. HDL is the “good” cholesterol that protects against heart attack and stroke. Chia seeds are also rich in antioxidants, and they provide fiber, iron, and calcium.
When your chia seed pudding is the consistency you desire, prep your crepe batter. Combine your flour, sugar, baking powder & almond milk. Whisk until smooth.
Get your NON-STICK pan on low-medium heat and pour 1/2 cup of the batter to the middle of your pan. Pick up the pan and rotate your wrist in a circle so the batter evenly coats the pan and is spread into a very thin layer. Cook 1-2 minutes on low-medium heat or until bubbles form. Flip and cook an additional 1 minute.
Take your crepe and fill the center with your chia seed pudding. Gently wrap it up and garnish with topping choices. I chose chocolate chips, chocolate syrup and granola. This recipe is oil free if you choose a topping other than chocolate chips.