Try these delicious chocolate crepes from Brenda Fawdon’s new cookbook.
Try these delicious chocolate crepes with banana, ricotta and walnuts from Brenda Fawdon’s new cookbook Wholehearted Food. Crepes are easy to prepare in advance and will add a sense of occasion to a breakfast or brunch with family and friends. Prepare these gluten-free crepes ahead of time and fill them just before serving.
Ingredients (serves six)
- 4 organic eggs
- 1 1/2 cups organic milk (use full-cream, soy or almond)
- 1 cup gluten-free flour mix
- 1/2 cup raw cacao powder
- 2 tablespoons rapadura syrup or rapadura sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- unsalted organic butter or ghee for cooking
- vanilla ricotta
- 2–3 bananas, peeled and finely diced
- 100 g walnuts, roasted and chopped
- 1 teaspoon ground cinnamon
- maple syrup, to serve
To make the chocolate crepes, place the eggs and milk in a large mixing bowl and whisk until frothy. Add the flour mix, cacao powder, rapadura syrup, cinnamon and salt and continue whisking to make a thin, smooth batter – it should be the consistency of pouring cream; if not, add a little extra milk. Strain and pour into a plastic sauce bottle or jug (this will make pouring into the pan easier) and refrigerate for one hour.
Heat a little butter in a 30 cm cast-iron skillet or crepe pan over low–medium heat. Tilt the pan off the heat and pour about three tablespoons of the crepe batter into the pan to form a thin circle. Cook for about one or two minutes, or until the edges are starting to curl up. Use a long spatula to gently flip the crepe, then cook the other side for a further minute, or until cooked through. Remove to a plate, cover with foil and keep warm. Repeat with the remaining batter to make about 12 crepes in total.
To make the filling, spoon the vanilla ricotta into a large piping bag fitted with a two cm plain nozzle.
To assemble, place a warmed crepe on a plate, pipe a tube of vanilla ricotta down the centre, and top with some banana, walnuts and a little cinnamon. Roll up each crepe and cut into six cm lengths. Sit the rolls vertically in the centre of each plate and top with the remaining walnuts and a drizzle of maple syrup.
You can purchase Wholehearted Food from the UQP website.
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