These cocoa crepes were stuffed with a homemade raspberry jam, very easy to make and great to start the day with energy! They are a Paleo, gluten free and lactose-free option, an excellent idea for a healthy breakfast or brunch.
I haven't ventured into a new crepe recipe in a long time. Not because I'm tired of them, on the contrary, but for my food changes. One of these days I was able to have my breakfast calmly, I had to have this mime again in the morning:)
These crepes are rich in fiber and do not take flour. That's why they're allowed in the morning because they have very few hydrates, and yet they satisfy me as much as possible. I remember starting to venture into crepe recipes and not being able to hit with something beautiful, they simply displaced everyone or get caught in the frying pan. After a lot of effort, I consider myself almost a pro in crepes:P more than pancakes, I confess. And the tricks are simple: grease the skillet very well with coconut oil, spreading with a brush; Get a liquid mixture and without blisters and cook on a simmer. After learning this, everything changed and I make some wonderful crepes (modesty to the part of the clear… :P)
I remember eating crepes every week a year or two ago. By the way, you remember, too, for sure! I have a lot of recipes here, like these Mini vanilla crepes or these macaccino crepes. At the time I used little whole eggs and limited myself to using package clears. I keep wearing these blanks once in a while, but not every day. Now I prefer biological and quality eggs. I don't use oatmeal or spelt and suchlike, and I cut with the sweeteners. But the crepes don't make me any worse. In fact, I think that using whole eggs makes them much better:)
This recipe came up like this: I wanted to use the raspberries I had in the fridge and wanted something sweeter instead of accompanying with eggs, for example. I love combining raspberries with cocoa. I was missing crepes. And it was decided that I was going to make some cocoa crepes:)
What I like most about this recipe is the ease with which it is made, has only 5 ingredients!
- Almond Ground
- Ground flaxseed
- Honey or coconut sugar (optional)
To serve, I put the raspberries in the microwave and turn into jam. Personally I did not add anything to sweeten the jam, but it looks great with a little honey, syrup or coconut sugar. I still served with whipped coconut cream, my last prediction!
Crepes de Cacau com Compota de Framboesa
- 3 ovos
- 2 c.sopa leite de côco
- 3 c.sopa amêndoa moída/farinha de amêndoa
- 2 c.sopa linhaça moída
- 1 c.sopa cacau puro em pó
- 1 c.chá mel ou açúcar de côco (opcional)
- 1 chávena framboesas frescas
- Misturar os ovos com o leite de côco e o mel ou açúcar de côco.
- Adicionar a amêndoa e a linhaça moída e o cacau.
- Misturar muito bem e deixar repousar uns minutos, até a mistura ficar homogénea (sem bolinhas).
- Aquecer uma frigideira anti-aderente com óleo de côco, espalhado muito bem com um pincel.
- Acrescentar um pouco da massa até cobrir toda a frigideira, numa camada fina. Deixar cozinhar cerca de 1 minuto em lume brando de ambos os lados.
- Repetir o processo para a restante massa.
- Colocar as framboesas no microondas num recipiente próprio (uma tigela ou outro) durante cerca de 2 minutos em potência média. Quando estiverem desfeitas, retirar e esmagar com um garfo.
- Servir os crepes com a compota de framboesa e um pouco de chocolate preto derretido por cima.