Sep 28, 2013
Chocolate Buckwheat Crêpes + Date-sweetened Chocolate Sauce
Happy Saturday, treasured readers! I don’t know if you noticed or not, but lately I have been posting healthy and delicious breakfast recipes or baked treats for you on the weekends… when most of us have time to putter in the kitchen.
These crêpes are worth the little bit of extra effort to create! Seriously yum. And (bonus) they’re gluten-free since they’re made with buckwheat flour only. If you’ve ever made crêpes, you know that it can be a bit tricky getting them to be just the right thickness, texture and size. This is where your own creativity (and perhaps patience) must come into play. But with a little tweaking here and there, you and yours will enjoy the most delicious breakfast treat. So, have a go at these! And when you master them, you can invite some guests for brunch and blow everyone away with your culinary genius.
~ for the crêpes
- 1½ cups buckwheat flour
- 2 tsp baking powder
- 1½ tsp flax meal
- ¼ cup non-akalized cocoa powder
- ¼ cup date or coconut sugar
- 1 tsp pure vanilla extract
- 2-2½ cups unsweetened, non-dairy milk (I used soy)
- small amount of vegetable oil for cooking (but preferable to use a non-stick skillet)
~ for the chocolate sauce
- ½ cup date syrup (from The Date Lady)
- 1 TBS non-alkalized cocoa powder
- ½ tsp pure vanilla extract
- 1 TBS water
- Combine the crêpe ingredients in a bowl and whisk well to combine. Start with TWO CUPS of milk. You can always add more.
- Let stand for at least 15 minutes. The batter will thicken up while it rests.
- Heat a skillet over medium heat. A non-stick skillet it best. Find one that is teflon-free. There are many out there now that are safer than teflon and work great.
- Allow the pan to come to temperature. Be patient.
- Add a small amount of oil to the griddle (1/8 tsp) and then use a ladle to drop the batter onto the hot pan. If your griddle is non-stick and really good quality you can skip the oil.
- Do a small test crêpe first to see how the texture is. It’s important that it is pretty thin, but not so thin that you can’t flip it, or roll it. Don’t make them larger than about 6 inches in diameter. If it’s too thick, add more milk at this point. You may also lower your heat if they seem to be cooking too quickly. Every stove is different!
- Almost immediately after you drop the batter, pick up the griddle and tilt it around in different directions to spread it around. Like I said, it can be tricky but practice makes perfect so just have fun with it!
- Let the crêpe cook ALMOST COMPLETELY before flipping (see photo above). Again, you must use patience here. If you try to flip it too soon, it will tear. Remember, there is no wheat in this recipe so no gluten (glue) to hold it together strongly.
- When the crêpe is nearly dry on top, gently edge a wide spatula under it and flip it.
- Continue to cook for about another minute, max.
- Keep the crêpes in a warm oven while you make the rest. Yes, it’s a bit tedious having to make them one at a time, but like I said, so worth the effort!
- For the chocolate sauce, simple whisk all ingredients together in a small sauce pan on low heat until combined.
- Serve with fresh fruit topping of your choice (I used pears) and drizzle with the chocolate sauce. If you’re feeling extra ambitious you can stuff them with whatever you like before serving… fruit, vegan cream cheese… yes, be creative!