Millet Coconut and Chocolate Crepes

[ 3 ] July 30, 2012 | Marie Poulin

You can say that I love Crepes. Is it because of my french background or the fact that my mother used to make the best thin crepes you can imagine? They were a treat for the whole family.

I used to make crepes with only white flour. Since I have discovered some gluten free flours, I prefer the challenge of trying something different and new. It is such a pleasure to make crepes a new way!

Gluten free, millet and quinoa flour are a good source of fiber. The coconut milk give the crepes, a tropical flavor pairing very well with the chocolate.

Serve with fresh berries, chocolate sauce and toasted shredded coconut for an unforgettable dessert.

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MILLET, COCONUT, CHOCOLATE CREPES

Author: Citronlimette

Ingredients

½ cup millet flour
½ cup quinoa flour
2½ Tablespoons unsweetened cocoa powder
2 Tablespoons cane sugar
Pinch of salt
2 eggs
1 cup coconut milk
¼ cup water
2 Tablespoons melted butter + 2-3 teaspoons for coating the pan
Berries and sugar

Instructions

In a blender, blend the flours, cocoa powder, sugar, salt, eggs, coconut milk, water, and melted butter for 5 seconds.
Stir down and repeat if necessary.
Cover and refrigerated for at least 2 hours.
Stir the batter if separated.
Heat a nonstick crepe pan over medium-high heat until hot. Wipe the pan lightly with butter and pour 2-3 Tablespoons batter, tilting and rotating the pan to coat the surface.
Cook until almost dry on top and lightly browned on the edges.
Loosen the edges and flip the crepe, using a spatula.
Then cook the other side for 15 seconds or until browned.
Transfer to a clean plate and repeat with the remaining batter.
Toss the berries with sugar to taste.
Place a spoonful of berries on the center of each crepe and fold over 2 sides.
Serve with your favorite chocolate sauce.