PALEO CHOCOLATE COCONUT CREPES – WENDY BLANCHARD, MS, CHHC

Wet Ingredients

  • ½ cup + 3 tablespoons unsweetened almond milk
  • ½ cup egg whites
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
Crepe Dry Ingredients
  • 2 tablespoons coconut flour
  • 2 tablespoons cacao powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon finely ground flax seed
  • Non-stick spray
Chocolate Sauce
  • 2 tablespoons cacao powder
  • 1½ tablespoons water
  • 1 tablespoon Agave or 3/4 T. organic honey
VARIATIONS:
Strawberry Filling
  • ¼ cup dairy-free cream cheese
  • 1 tablespoon strawberry jam

Carmelized Bananas

Melt 2 T. coconut butter in a skillet. Once melted, add 2 sliced bananas and 2 T. coconut sugar. Cook until golden and syrupy. It takes about 5 minutes, and if desired, sprinkle with pumpkin pie spices or cinnamon!

INSTRUCTIONS:

  1. Add wet ingredients to a medium-sized mixing bowl and mix with a whisk.
  2. Add dry ingredients, then whisk until smooth. Set aside for 8-10 minutes until thick. The consistency needs to be a bit thinner than pancake batter.
  3. Preheat a 10-inch non-stick pan on medium-low heat, and when pan is heated, spray with non stick cooking spray.
  4. Pour batter into a ¼-cup measuring cup, then pour from the cup into the pan.
  5. Moving quickly, pick up the pan and angle it, turning in a circle to allow the batter to run along the sides. Set back on the stove and cook for 5-6 minutes. You do not want the crepe to begin cracking. This is a sign that it was cooked too long. Once the crepe is firm, you will know that it is ready.
  6. Next, lift the sides with a plastic spatula and begin rolling the crepe in on itself and then carefully transfer it to a clean plate.
  7. Wipe the pan clean and start again.
  8. Prepare the chocolate sauce by combining the ingredients in a small bowl, and do the same with the strawberry filling.

To your good health!

Wendy

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