Saturday, May 21, 2011

Dutch Chocolate Coconut Flour Crepes

Welcome to the Sweet Saturday edition of my blog.  In honor of the rains finally ceasing I decided to whip up a very filling and primal breakfast for Dom and I.


Berry Cute Flowers
These are just as simple as they look. The trick is the home made whipped cream. I made a large batch of the stuff.

Recipes for the crepes and whipped cream below.


Yummy Whipped Cream
3/4 cup heavy whipping cream
1 1/2 Teaspoons Bakers Vanilla
2 measures of Now Pure Stevia Powder

Put all the ingredients in a bowl, get out a rotary beater (my preference) or a hand mixer and mix till the desired whippy-ness.

It's probably the yummiest sweet treat I've made to date. It was perfect with the berries and helps fill you up a whole ton because of the heavy cream.


Dutch Chocolate Coconut Flour Crepes


These things can be made in traditional pancake thickness, however they are FILLING. That plate you see there was mine and I'm a big guy (6'5") who's a big eater (yesterday I had a 1lb steak for lunch) and I couldn't finish the last crepe and left most of the whipped cream untouched.

Recipe:
3/4 Cup Water
4 Eggs
4 Tbsp Walnut oil
4 Tbsp coconut flour
1/2 Tsp baking soda
3  Measures Now Pure Stevia powder
2 Tsp Bakers vanilla
2 Tbsp Cocoa Powder (Use the Dutched kind like Ghiardelli, Droste or Penzeys)
1/4 cup (use less or more as desired) Dark chocolate baking chips hammered into bits.

Method:
Mix Water, Eggs, Walnut oil, Vanilla, stevia in a small bowl.

Mix Coconut flour, baking soda, cocoa powder in a medium bowl

Slowly add liquids to the dry and mix thoroughly with a fork adding a little bit of the liquids at a time making sure it's not lumpy. After you get all the liquids mixed with the dry take the rotary beater and give it a good beating to make sure it's thoroughly put together and thinned out.

Take a 6in teflon fry pan, heat coconut oil in the bottom (1/8 - 1/4 tsp is tons). Pour in some batter and tilt the pan to make sure it's thin (under 1/4 inch in center). Sprinkle some of those chocolate pieces  Keep it on medium heat and once the center section starts to bubble through and firm up (2-3 minutes), give it a quick flip and don't leave it there for more than a minute so the chocolate pieces don't burn.
Then slide it out onto a plate. Continue until the batter is gone. Add coconut oil to the pan for each crepe made.

Enjoy!

7 comments:

  1. OO-La-La! Now that is a sweat treat that I can eat! I don´t eat sugar, well, incredibly rarely (last sugar hit was at christmas) this looks fantastic, and easy. As much as I go all gooey over sweet recipes, I never make them. I think I am going to have try these chocolate crepes.

    Thanks for sharing!!!

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  2. Hehehe I try and keep my sugar to a minimum but I have my weekly cheat meal where i end up working in some sort of sugary treat. If you make them let me know how you like them :)

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  3. I just linked the recipe to my girlfriend, and we've decided that we're going to try the crepes. Couple questions, though. First, is there a coconut flavor, or does the cocoa cover it up pretty well? Second, do you think walnut or almond flour could be substituted for the coconut flour?

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  4. I didn't find there to be any coconut flavor but I'm not particularly sensitive to it and it may very well depend on the coconut flour brand. I think the cocoa does a great job covering it.

    You can probably use Blanched almond flour or walnut flour. The coconut flour is super light so as long as your substitute is similar it should be ok. My biggest copmlaint is that it was a bit "eggy", so maybe another Tbsp of coaco powder or shave some decent dark chocolate right into the batter.

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