I already told you at the Crepes with Caramelized, Spicy Pears that since my childhood I have had a weakness for pancakes aka crepes aka Palatschinken aka Amaletten, how we call them in Austria.
I am pretty sure that these were one of the first things I got fed after there was not only milk as food.
This is also totally understandable. First of all, crepes fall into the “healthy-ish” category if the right ingredients are used.
BECAUSSEEE. You can either make the dough with cheap wheat flour, cheap eggs (please NO!!) and some random milk.
OR you can use a good wholemeal flour, organic eggs and milk from the farmer or even almond or oat milk.
Since I grew up on a farm we sat at the source of all these delicious ingredients. Topped off by the fact that crepes are super easy and fast, the logical conclusion can only be that my mom prepared them quite often.
Most of the time we coated the pancakes with homemade apricot jam. Later we sometimes sprinkled them with sugar and cinnamon. It tasted like heaven on earth. But me and my sisters never filled them with chocolate. Obviously we would have wanted to but we didn’t even know that this could be a possibility.
This chocolate version is a classic example of the few advantages of being an adult. I can eat the crepes with a good dose of chocolate and it doesn’t even have to be my birthday or Christmas 🙂 I mixed some almond butter, cocoa powder, maple syrup and oat milk together wich turned out super creamy and very, VERY tasty. Addictively tasty.
Crepes with almond butter chocolate cream – dessert for breakfast. 💛
|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 3 medium organic eggs
- 1 1/4 cups oat milk
- 150 g spelt flour
- 1 pinch of salt
- 1/2 tsp vanilla extract
- 1 tbsp coconut blossom sugar optional
- 60 g almond butter
- 1/4 cup oat milk or almond milk
- 2 tbsp cocoa powder
- 1 tbsp maple syrup
- fresh berries
Almond Butter Chocolate Cream
- For the chocolate cream, put all the ingredients in a bowl and stir with a whisk until creamy. If necessary, add some oat milk. Put aside.
- Put the flour, salt, sugar and eggs in a bowl. Mix with a whisk. Add the milk and mix to a fine dough. If lumps have formed, pass the dough through a sieve or pour into a blender and puls a few times.
- Preheat oven to 50°C / 120°F. Heat a pan (Ø approx. 24 cm) and melt 1 teaspoon butter in it. Pour in about 1/3 cup dough so the bottom of the pan is thinly covered. Keep the pan slightly slanted and turn a little so that the dough runs evenly. When the top is dry and the underside has taken on colour, turn the crepe over. Bake for another minute. Place on a heat-resistant plate and keep warm in the oven. Bake the crepes from the rest of the dough.
- Fold the crepes halfway, spread with the almond chocolate cream and roll up. Serve warm with fresh berries.