Fresh Food Thursday | Berries & Fruit Chocolate Crepes
The beauty of today’s Fresh Food Thursday is that this dish is perfect for breakfast or dessert!
Funny how things are sometimes, isn’t it?
I don’t have much of a story to go along with this other than the crepes were incredible! Not too sweet (they don’t have any sugar, just cocoa, which means the fruit is what sweetens the dish!) and very filling.
Berries & Fruit Chocolate Crepes
3/4 cup all-purpose flour
2 tbsp unsweetened cocoa
pinch of salt
1 egg, beaten
1 1/4 cups milk
Pam Cooking Spray: it’s less messy than oil, fewer calories, and doesn’t affect the taste
confectioners’ sugar, for dusting
1/2 cup plain yogurt
1 1/8 cups cream cheese
confectioners’ sugar (optional)
A mixture of fruit
Hint: I used what I had, which was berries. Lots and lots of berries. Blackberries, strawberries, raspberries, and blueberries. It was excellent! Lesson learned: use what you have, even if it’s just jam. It’ll still taste good!
1. To make the filling, mix yogurt and cheese in a bowl and sweeten with confectioners’ sugar (optional). Mix fruit together in a separate bowl. Set aside.
2. To make crepes, sift flour, unsweetened cocoa, and salt into a bowl and make a well in the center. Add the egg and whisk. Gradually beat in the milk, drawing the flour from the sides to make a smooth batter. Cover and let stand for 20 minutes. While that’s resting, warm a small frying pan on low—medium heat. Once the batter is ready (it might require another whisking), spray the pan, scoop out about 1/4 cup of batter and swirl it around the pan until it coats the bottom. Cover the pan and let it sit for about 1 minute. (Some recipes ask you to flip the crepe, but in my experience, they’re too delicate and will most likely tear. Covering the pan and cooking on low heat allows the little pancake to cook the whole way through unharmed.) Once cooked, flip the pan upside down over a plate and the crepe should fall right out. Fill with fruit and cheese mixture, and repeat until all crepes are made.
Enjoy this dish with a small sprinkling of powered sugar. I added nuts as a garnish, too, which was really delicious with the berries.