After the Christmas yule log cakes and other treats, in France, we have a busy food calendar. In January, we enjoy French kings cakes (called "galettes des rois") for the Epiphany, which is a sort of large flaky puff pastry filled with frangipane (home made almond cream mixed with custard). You hide a lucky charm inside and the one who finds it when eating the galette des rois is said to be the king and can wear a paper crown and chose his queen (reverse way of course if it's a woman). Some traditions also say that the one who finds the lucky charm has to buy the galette des rois the following year.
Anyway, after this very light pastry in January, we enjoy crepes in February for Candlemas (the "Chandeleur"), crepes are very typical in France and especially in Brittany but I have to say, I make crepes all year long, as soon as I'm craving some for snack, breakfast or dessert. And so here we are and as last year, with these rooibos vegan crepes topped with a home made orange coconut syrup, I wanted to publish a recipe a little different. And I had been willing to try cocoa crepes for a long time and the first test was a success and they were not sickly as I would have thought using so much cocoa powder. They're even very good on their own, but I wanted to add a little something to make it a real dessert and served them with some pear and a home made almond chai spices topping. I really suggest you to enjoy them warm because, thanks to the cocoa, the crepes are so moist!
If you're more of a fan of savory crepes, don't leave, I've got you covered with these two recipes. These Banh Xeo, coconut turmeric rice crepes from Vietnam and these Rava Dosa, sweet and savory Indian crepes filled with a mango chutney and else.
📌 As the main ingredient of crepes are flour and sugar, so it's the right occasion to remind you that it's really healthier to avoid white flour or white sugars (granulated, powdered, etc.) because they're refined and won't bring any nutrients to your body. I suggest you to use semi-whole or whole flours or small spelt, an ancient flour, low in gluten. About sugar, just use whole cane sugar or any other substitute like coconut sugar, maple syrup, agave, datte syrup, etc.
Vegan cocoa crepes with pear and almond masala chai spices topping
Prep time : 15 minutes
Cooking time : 15 minutes
Serving : about 10 crepes of 16 cm / 6.30 inch diameter
- 110 g/ 3,88 oz small spelt flour
- 20 g/ 0,70 oz cornstarch
- 20 g/ 0,70 oz unsweetened powdered cocoa
- 30 g/ 1,06 oz whole blond sugar
- a few drops of vanilla extract
- 1 pinch of fine salt
- 300 à 325 g/ 10,60 to 11,46 oz thick plant-based milk (soy for me)
- 2 tbsp coconut oil, melted (or other oil/fat, melted or liquid)
- 30 g/ 1,06 oz almonds butter
- 1 tbsp datte syrup (or other liquid sugar)
- 2 pinches of these grounded spices : cinnamon, ginger, cardamom
- 1 pinch of these grounded spices : black pepper, nutmeg, clove (optional)
- plant-based milk of your choice
- In a mixing bowl, stir in the flour, starch and cocoa, all sifted.
- Stir in the sugar, vanilla and salt.
- Pour 300 g/10,60 oz plant-based milk, the melted fat and whisk just enough to have an homogeneous batter but don't over stir. The amount of milk needed depends of the flou, starch and cocoa powder you'll use.
- Heat a non-stick pan on medium/heat, if not non-sticky, just brush some fat or using paper tower. With a greased hot pan, you'll never have to waste the first crepe, ever!
- Lower the heat on medium, pour a ladle of the batter in the center and turn the pan with your wrist to avoid having a too thick crepe. Flip it with a greased spatula when the edges begin to brown or lift up. Each side will cook for about 30 to 45 seconds. Transfer each cooked crepe flat on a plate to keep them as warm as possible, you cal also cover the plate with another one.
- Prepare the topping : in a bowl, mix the almond butter, datte syrup, ground spices and thin the sauce with some milk, the amount will depend of the consistency you wish.
- Serve the crepes - really warm - dressed up with the pears - peeled, cored and sliced - and topped with the sauce or all separated, as you prefer.
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