In 2020, I resolve to eat chocolate crepes. Cocoa is packed with antioxidants, which promise everything from reduced inflammation to improved cholesterol levels. Crepes are fun, elegant, and, unlike cookies, don’t invite overconsumption. Best of all, the high-protein and low-fat content of this recipe checks the “healthy” box, making chocolate crepes a guilt-free breakfast, brunch or dessert option all year long.
Simply toss the crepe ingredients in your blender; push a button and you have batter. I sweeten with honey instead of refined sugar. For better nutrition, I swap whole-wheat flour for most of the traditional white flour. If you prefer crepes that are entirely whole wheat, look for a package labeled whole-wheat pastry flour. Found in larger supermarkets, pastry flour has a finer grind and less gluten, making crepes tender, not tough.
If you have a specialty crepe pan, you can skip this part. The rest of us are going to grab our favorite well-seasoned cast-iron skillet and melt a bit of butter in it. Wipe the butter around and out with a paper towel. Save the paper towel; you’re going to give the skillet a buttery swipe after every crepe. Then pour a ladleful of batter into the skillet and swirl it around. Let it cook until the batter loses its shine and — this is the best indicator — you can pry an edge off the skillet using a butter knife. Carefully peel the crepe off the pan and flip it to cook on the other side.
What is exciting, entertaining and maddening about crepes is that the cook time for each crepe varies. Your first crepe might need two minutes on the first side and one minute on the second; the last crepes will be on and off the pan in literally seconds. If you are new to crepe-making, I suggest whipping up an extra half-batch of batter so that you can practice until you reach perfection. Any unfilled bonus crepes will keep in the freezer for up to a month; layer them with parchment paper so they don’t stick together.
I fill my crepes with plain Greek yogurt, also gently sweetened with honey. You can skip the dairy and fill your crepes with fresh fruit, or a nut butter for variety. A powdered sugar finish looks beautiful and adds only trace amounts of sucrose, making these crepes a resolution (and recipe) worth keeping.
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