Hello Healing Cuisine family! Before I jump in with a brand new recipe for grain free chocolate crepes, I have to tell you that I have missed you! As always, thank you for your concern and emails. I enjoyed reading each one that came in over the past few months. I have not left Healing Cuisine, but I was taking a hibernation period.
I have so many new things to share with you that have happened over the past few months. I plan to share bits and pieces in upcoming posts. There have been good and not so good times, one of which includes my first visit to an ER as a mom (hopefully my last time! and yes Austin is okay). I am so excited to be back to blogging and sharing new recipes with you! There are so many in my notebook that I don’t even know where to begin. I shared this photo at the top of this post on the HC Facebook page on Saturday and promised you the recipe(s) this week. And so, we are starting with Grain Free Chocolate Crepes!
As shown in the photo, I topped the chocolate crepes with dairy-free blackberry “cream cheese” and decedent dairy-free chocolate ganache. Yes it was as good as it looked!
Making crepes isn’t hard, and I really think that this grain-free version is easier to make than a tradition crepe recipe. The key is to use a clean skillet (no food scraps left on the pan from its last use), use the right amount of heat on the skillet, and to wipe the skillet clean after each crepe. If you don’t have all three of those steps down, your crepes can burn, stick, or tear. Give it a go. It’s really not hard once you get started!
I used a 10 inch stainless steel skillet. It worked seamlessly. I have not tried it with cast iron, but if you do please come back and tell us how it worked for you!
- 1/4 cup cocoa powder, sifted
- 1/4 cup coconut flour, sifted
- 1/2 tsp baking powder
- 1 tsp fresh ground flax seed or chia seed
- 1 1/4 cups unsweetened almond milk, room temperature
- 6 egg whites, room temperature
- 2 Tbsp coconut oil, melted
- 20 drops pure liquid stevia
- 1.) In a small bowl, whisk together the cocoa powder, coconut flour, baking powder, and ground flax seed.
- 2.) In a medium bowl, whisk together the almond milk, egg whites, coconut oil and stevia. Whisk the dry ingredients into the wet, and mix until smooth. Your batter should be thin and runny, like liquid pancake batter.
- 3.) Preheat a clean dry skillet over Medium-Low heat. Once heated, grease the pan with 1/2 tsp of coconut oil and swirl it around the entire pan to coat all areas. Pour about 1/4 cup of batter into the preheated skillet and circle the pan around evenly so the batter spreads into one smooth, thin layer. (I like to hold the skillet up at a 45 degree angle when pouring the batter to aid in the spreading process.)
- 4.) Let the skillet sit on stove for 5-7 minutes (set a timer for 5 minutes, then check for doneness). The crepe should be firm to the touch throughout. You do not want the edges to start to curl up. If you do, you've cooked it too long.
- 5.) Once all areas are firm to the touch, you can remove it from the skillet. Use a heat-safe soft tipped spatula to roll up the crepe starting on one edge and working across to the other. I roll them out right onto a plate. You could also use tongs to grab it from the skillet once it is rolled.
- 6.) Wipe the hot pan clean (carefully -- use tongs and paper towel!). Re-grease the pan with coconut oil, and pour your next crepe. Serve immediately as is, or top with berries, jam, coconut whipped cream, yogurt, or any toppings that you like.
- * Sub in 1-2 Tbsp local raw honey or grade B/C maple syrup for the stevia if you wish.
- * I use a folded up paper towel and tongs to grease my skillet. I put the 1/2 tsp of coconut oil into the skillet and let it melt, then swirl the paper towel around the skillet using the tongs to make sure all surfaces are coated evenly. The paper towel absorbs the excess oil, leaving the perfect amount for non-stick crepe making.