Tuesday, March 29, 2011

Chocolate Crepes!

This is a wonderful dish for a spring brunch. You could even offer a variety of fillings and have a "crepe bar".

Joni's Chocolate Crepes

1/4 cup TVP (Textured Vegetable Protein) rehydrated with 1/4 cup water - final product will be 1/2 cup
2 tbsp cocoa powder
2 tbsp flour (white, wheat, spelt - any are OK)
2 tbsp Splenda (or your non-calorie sweetener of choice)
4 eggs (or egg substitute)
1/4 cup milk
1/2 tsp vanilla (or orange or almond extract)

Mix all ingredients in a blender and process until smooth.
Heat a small skillet (about 8 inch round) over LOW heat and spray with non-stick spray. Pour 3 tbsp batter into skillet and swirl to cover the bottom. Cook until the edges are dry and the top is set. Carefully use a spatula to lift one side and flip the crepe. (I usually bring the edge up with teh spatula an dthen just grab it with my fingers and flip it). Cook for another 10-15 seconds.

Some crepe tips - If they are bubbling up when they hit the pan, your heat is too high.
You are better to start with too low heat than a hot pan.
Make sure to reapply the cooking spray between EVERY crepe so they don't stick.

Filling suggestions:
-Fresh fruit with sugar free whipped cream
-Sugar free pudding with fruit
-Sweetened ricotta cream w/ orange extract and orange zest
Sweetened low fat cream with with sugar free jam

Have fun!


Kristi-Bisti said...

ok. I'm afraid of TVP. It just looks scary! Should I try it anyway?

JoeKnee said...

Scary as in you're afraid of soy or scary as in they look like pale grape nuts?
Either way - these crepes are sooo good and packed with protein.
Lot's of naysayers on soy, but the bottom line is if you are eating a variety of protein sources, you will not have anything to worry about.

Gastric Kitty said...

That sounds great! I love tvp. It's fun to work with. :)