Dark Chocolate Crepes
I’m living, breathing and eating ALL the chocolate things right now. I know January is supposed to be all about getting back on track, eating healthy and getting off my couch, but right now I don’t think I could handle seeing another salad. Or another weight loss ad.
I don’t know if it’s the time of year or the lack of sunshine, but I’m currently going through the January blahs. I’ll be having a perfectly normal day, but then I’ll come home and want nothing to do with anything. No TV, no internet, I just want to hold up under a blanket in my bedroom, preferably with one of the chocolate bars I brought back from Mexico. I know this is just one of those weird seasonal things that will pass, but I just hope my current chocolate supply holds out until then.
As a way to distract myself from the current grey cloud that is circling my head, I’ve been slowly cleaning out the kitchen to better maximum space. (Yes, I’m one of those odd people who cleans things to make myself feel better). Well, last week while I was rearranging the items that live in the cupboard over our fridge, I came across my little crepe maker that my Grandma bought me a couple years ago for Christmas. As much as I love crepes, I tend to think of this maker as a “special occasion appliance” and it would generally only make an appearance when we had guests over or during the holidays.
But in that moment when I pulled it out of the cupboard and dusted it off, I thought screw that, I want crepes now. And that was how I found myself making these dark chocolate crepes at 10pm on a Friday night.
I think crepes tend to get a bad rap for being temperamental, but if you make them enough times, you tend to learn a trick or two. Previously, I used to have trouble with lumpy batter (ugh, the worst), but now if I have time, I will prep the batter the night before and let it rest in the fridge overnight. One quick whip with the whisk in the morning and the lumps are all gone. But if you don’t have time to wait (aka, you want crepes NOW), sifting the flour works, as does using a blender or food processor.
Another great thing about making crepes is that you don’t have to use all the batter right away. Once my chocolate crepe craving was satisfied, I put the rest of the batter in the fridge to be cooked on another morning. (Almost) instant breakfast for the win!
Dark Chocolate Crepes
- 1 cup flour
- 2 tbsp dutch processed cocoa powder
- Pinch of sea salt
- 2 eggs
- 2 tbsp melted butter/margarine
- 1/2 cup + 1 tbsp almond milk*
- 1/2 cup water
- In a medium sized bowl, whisk together flour, cocoa powder, sea salt, and eggs (yes, you read that correctly). Gradually add melted butter/margarine, almond milk, and water. Continue whisking until the larger lumps have disappeared.
- Cover the bowl with plastic wrap and chill in the fridge overnight, or for at least 3 hours. This will allow the rest of the flour to settle. (Note: for instant “I want these now” crepes, you can also mix the batter in a blender or food processor for a few seconds to get rid of the lumps).
- Remove the batter from the fridge and whisk to get rid of any loose lumps that may still be at the bottom. Begin preheating your crepe maker and follow the instruction manual. If using a regular pan, heat the pan and then gently ladle some of the batter onto the hot pan surface. Tilt the pan to coat evenly or use the bottom of the ladle to gently spread the batter evenly. You will need to flip the crepe once it is cooked on one side (this won’t take long).
- Store crepes on a plate and cover with plastic wrap to keep them fresh. Serve with your choice of whipped cream, yogurt, preserves, fresh fruit and nuts.
* Can substitute your choice of milk
Adapted from my recipe for Whole Wheat Crepes
Since making these dark chocolate crepes, I’ve also moved the crepe maker to a more visible spot in the kitchen to encourage me to use it more often. I think until the end of this month, we can all use a little more chocolate crepes in our mornings, at least until the sun decides to make another appearance.