Sunday caprice, this one! I’ve never been a crepes enthusiast and this was always about the fact that I didn’t know how to prepare them properly. They were always too burnt or too thick or too greasy. But this time, I said to myself that I can do it and I did 🙂
I used whole rice flour since it was the only suitable flour I had in my pantry this time, but you can use white flour and I bet they will be better. I find that rice flour makes cakes crumbly and this is why with my crepes I had to use a hack to make them more elastic so they don’t break. Wanna know what? Check the recipe below!
Cocoa crepes
Servings: 15 pieces
Calories: 135kcal
Ingredients
- 250 g whole rice flour or you can use simple white flour
- 70 g low fat cocoa powder 11% fat
- 700 ml low fat milk 1.5% fat
- 3 eggs free range are best
- 50 g low fat butter 40% fat
- 40 ml maple syrup
- 1 pinch salt
Instructions
- Start by sifting all dry ingredients and whisk them together in a bowl.
- Melt the butter by microwave it for a minute.
- Use a blender to beat the eggs until fluffy. Add the maple syrup and the melted butter.
- Add the eggs mix to the bowl with the dry ingredients and blend together. Add milk little by little and mix thoroughly (you add the milk in small amounts so that there are no lumps in the batter).
- Prepare a crepes pan on medium heat.
- Use a soup dipper to add the crepes batter in the pan. Move the pan from side to side so that the batter is evenly distributed across the surface of the pan.
- Cook on one side until small bubbles come up to the surface of the crepe and the margins are easy to raise from the pan. Use a spatula to turn gently the crepe. Cook on the other side for 10 seconds.
- Due to the fact that I used rice flour, the crepes were a bit crumbly and they were not very easy to maneuver. But you can still do it if you are gentle with the turning move. If you use normal flour, you should not experience this challenge 🙂
- Take out the crepe and placed it on a shallow plate. User another plate or a pot lid to cover the crepe. This will grant the steam to form over the crepe and to moisturize it. This was perfect to my rice flour crepes as they became more flexible and easy to handle.
- Repeat the crepes cooking process and stack the resulted crepes on top of the other on the plate and with the lid over them.
- You can serve these lovely crepes with whatever you want. I chose a low fat cottage cheese and strawberry jam for the filling and some blueberries and strawberry to garnish my plate.
- Enjoy!
Notes
Calories count exclude the filling and the fruits from the picture. It’s the count for a single crepe 🙂
