Sunday, 30 September 2012

OMG Chocogasm Crepes

Yes I did just make crepes and fill them with chocolate-almond butter-banana goodness and make crazy moaning sounds the whole time I ate them.  No, we did not videotape it.  It would not have been appropriate for the content of this blog.....

So, what happens when you don't have any almond flour in the house?  You find a different way of making crepes, that's all.  These were dead-simple.  But you do need a really good non-stick frypan for crepes.  This is not a job for cast iron.  Not unless you want a crazy mess and a lot of frustration.  Well, it just so happens that I bought myself a new ceramic-coated pan last week to film the episode of Know it All, and I only paid $30 at The Real Canadian Superstore.  It is a fabulous pan, and the price is just spectacular for ceramic-coated.

This was the quietest breakfast I think I ever served (with the exception of my moaning, of course)  I don't know how much we all chewed the crepes.  Of course we chewed the bacon--that would have been crazy-dangerous!



  • 6 eggs
  • 1 banana (can use a frozen one)
  • 2 Tbs tapioca starch
  • 2 Tbs coconut flour
  • 1/3 c coconut milk
  • 1/4 tsp baking powder
  • pinch salt
  • 1 tsp vanilla
  • butter, for frying
  • waxed paper
  • 3/4 cup dark chocolate chips
  • 1/3 cup almond butter
  • up to 1/4 cup coconut milk (to thin sauce)

First make your filling because this all comes together pretty fast.  mix the chocolate chips and nut butter in a microwave safe bowl and heat for 30 seconds.  Stir, and add in coconut milk as needed to make the sauce thin enough to spread.  Because the crepes are delicate, you want the sauce to be almost thin enough to drizzle.  Set aside.  Try not to eat too much of it while you prepare the crepes.

Combine all the crepe ingredients in a food processor or the biggest cup of your magic bullet; blend well.
Heat skillet to medium heat.  When pan is hot, add a dollop of butter and lift pan to swirl around, coating the whole bottom of the pan.  Pour a small amount of the batter into the pan and lift the pan, swirling it, to spread the batter all over the base of the pan.  Set it back down and watch it bubble and set.  As soon as it begins to brown a bit around the edges, carefully slide a spatula under it and flip it over.  They are a bit delicate, so be gentle.  If you're nervous, slide the whole thin onto a plate and then invert the plate over the pan to flip it that way.  Cook for a few seconds more on the other side.  Do not overcook them.

Tear off a square of waxed paper bigger than the crepe.  Lay the paper on your counter and flip the crepe out onto it.  Spread about 2 small spoonfulls around on the crepe, getting as close to the edges as you can.  Lifting the waved paper on one side to help you, roll the crepe into a cigar shape.  Then roll the waxed paper  around the crepe and set it aside.  

Move onto the next crepe by staring with a fresh dollop of butter in the pan.  Always start with a dollop of butter.

Keep going until you run out of batter.  I managed to get 9 crepes out of this mixture.

Serve with bacon if you have a handy-dandy spouse to cook the bacon for you while you make the crepes.  Listen to the sound of silence as your children eat without chewing.

Then ask them again if they really miss grains.

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