Sunday, May 19, 2013

Cocoa Crepes with Chocolate Sauce

Doughnuts are basically dessert for breakfast.  I don't feel wrong about making chocolate crepes to fill with peanut butter and bananas for breakfast.  Even the chocolate drizzle isn't any worse than frosting or glazes on doughnuts.

These are not deep fried.  The sauce hasn't any powdered sugar in it.  And, hey, bananas and peanut butter?  Totally good for you.

For the crepes:

1 cup GF baking mix
1 tablespoon sugar
1 tablespoon cocoa powder
2 tablespoons tapioca starch (or corn or potato)
Dash of salt
1 cup warmed Very Vanilla Soymilk
1/4 cup melted margarine
2 tablespoons maple syrup

Whisk the dry ingredients in a medium bowl.  Add the liquids and whisk until you have a smooth, thin batter.  Cover and refrigerate until cold.

While your crepe batter is chilling you can make the sauce:

1 tablespoon cocoa powder
2 tablespoons tapioca starch
3 tablespoons Very Vanilla Soymilk
1 tablespoon margarine
1/2 cup light corn syrup
2 tablespoons semi sweet chocolate

Whisk the cocoa, tapioca, and milk together and set aside.  It will get light, fluffy, and foamy.

In a small pan over low heat, melt the margarine, semi sweet chocolate, and corn syrup together.  Stir constantly with spatula.  You can basically get it started on the burner but lift the pan off and continue stirring until smooth.  Add the Soymilk mixture and stir constantly until boiling.  Remove from heat.  Pour into microwavable bowl and set aside.  You will reheat this when you serve the crepes.

Making crepes:

Preheat a small, non-stick fry pan brushed with margarine to medium-high heat.  Ladle in 1/2 cup of batter and swirl to coat the entire surface of the pan.  When covered in bubbles and golden on the edges, flip and cook until the crepe stops sizzling. Stack them up as you go if you can.  Chances are someone will be eating them before you get the chance!










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