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.
- 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
- 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.