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Nourished Living Network’s Progressive Valentine’s Day Dinner continues today with breakfast! I have Chocolate Crepes and Chocolate Grain-Free Donuts and Jessica from Delicious Obsessions offers her Fruit and Nut Granola with Chia and Coconut. Adrienne at Whole New Mom has Baked Oatmeal and Lea from Nourishing Treasures has High-Protein Pancakes and Carrot Cake Muffins. Last but not least, Kelly from The Nourishing Home has Baked French Toast Casserole and Jill from The Prairie Homestead has Soaked Buttermilk Biscuits and Sausage Gravy. Tomorrow the carnival will continue with appetizers and soups.
Chocolate crepes are a fun treat for Valentine’s Day. Crepes are a thin, egg-based pancake that is quick and easy to make. This recipe comes out lacy and very tender. They’re traditionally folded into quarters, but without the gluten to make them as springy, I find it’s easier to fold them in half.
Serve these with coconut or dairy whipped cream, some chocolate syrup and a little fruit if you have it available. You can roll the fruit inside the crepe or sprinkle it over the top. Or add extra whipped cream and chocolate syrup and sweeten the batter more for a dessert.
Chocolate Crepes
Serves 4
1/4 cup dairy or coconut yogurt
1 cup water
1/2 cup flour (I used a mix of sorghum and rice)
2 eggs
2 Tbs cocoa powder
2 Tbs rapadura
1 Tbs coconut oil or butter, melted, plus extra for greasing the pan
dash salt
1/4 tsp cinnamon
2 tsp vanilla extract
In a blender, combine the yogurt, water and flour and blend until combined. Cover and allow to sit for 8-24 hours.
When you’re ready to cook your crepes, add the eggs, cocoa powder, rapadura, 1 Tbs melted coconut oil and cinnamon to the blender and blend until combined.
Preheat a cast iron or enameled cast iron skillet over medium to medium-high heat and allow to reach full temperature before using. Using a pastry brush, brush an even and thin layer of oil or butter over the bottom of the skillet. Briefly re-blend the batter and pour in enough of the thin batter to make a 4-6 inch circle. Cook for about one minute or until your pan releases the crepe around the edges and the crepe looks mostly dry on top. Gently run your spatula under the sides of the crepe until it is completely free, then gently flip it in one motion. Allow to cook until the other side is released, about 30 seconds. Remove from the pan and cool briefly before folding.
Repeat for the remaining batter, reblending just briefly before pouring each crepe.
Serve with coconut whipped cream and chocolate syrup or slice some fruit over the top.
This post is part of the following blog carnivals & linky parties:
Pennywise Platter Thursdays, Simple Lives Thursday, Real Food Wednesday, and Gluten Free Wednesdays
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Wow! These look wonderful!
Nancy @Real Food Allergy Free recently posted..5 Fun and Frugal Valentine’s Day Cards
Wow, these look so delicious! I will have to try them.
I tried these without the chocolate tonight (used white wheat flour). Most of mine turned out more like craps than crepes in the shape department, but we topped them with bananas, blueberries, and strawberries and coconut whipped cream and scarfed them up anyways. No complaints in the taste department from anyone. =) I was just starting to get the hang of it near the end. Maybe next time I will get better. Thanks for the recipe!
Patricia, take a look at this recipe- https://www.onevibrantmama.com/2011/05/16/kid-happy-breakfasts/ It’s the non-chocolate version that I based this recipe on. There is an art to learning how to do them, but the biggest thing is making sure the pan is at the right temp and your coat with oil between each crepe.
KerryAnn Foster recently posted..Valentine’s Day Appetizers and Soups
Could these be made with coconut flour??
Gabriella, I haven’t tried it but it would certainly be worth a go.
KerryAnn Foster recently posted..Valentine’s Day Appetizers and Soups
Yummy! What kind of rice flour did you use? Brown rice, sweet white rice, etc…?
Thanks!
Kristy
Sorghum is my standard go-to flour for everything.