Chocolate Crepes for One
I think we should make chocolate at breakfast a thing.
And while we’re at it, let’s go ahead and make ‘fetch’ a thing too. I mean, I love breakfast. I love chocolate. And if I had to pick my favorite food in the world right now, it’d be crepes from here. That restaurant is so cute, it just kills me. I’m just all about the cute food..whether it’s in a jar or folded up into a cute, little triangle. I think cuteness has a way of adding flavor. And happiness. You know what I’m saying?
After having the smoked salmon crepes from here, my family became obsessed with all things crepes. Which is completely fine by me. I could eat them all day long. Or at least one day a week. Yes, like making Crepe Saturday a thing. That’d be nice.
So in other news, this week while eating dinner Andrew got a stain on the shorts he was wearing. I happen to hate those shorts. They’re these cargo shorts and he has soo many J.Crew-type shorts now that look so good. The cargo needs to go. So when my dad suggested getting the stain remover out of the closet I shot him a death glare while shaking my head and waving my hands like a maniac while mouthing, “I hate those shorts!” Unfortunately, the stain came out. Lame.
We’ve decided that when we get married we each get to throw away one clothing item of the other persons. I know he already has his eyes on a pair of Adidas shorts I have. He completely hates them but I completely love them because they’re so comfy and perfect and shorts just aren’t made like that anymore. “Made like that,” meaning you can’t buy shorts that are the optimal comfy level because they’ve been worn-in for the last 6 years. They’re perfect.
What’s not perfect? When you ask a question on twitter and no one answers you. Ugh, ya. Less than ideal. Growing up one of my greatest fears was throwing a party and no one coming. I mean, how traumatizing would that be, right?
But I think if you serve chocolate crepes at a party people would come. It’s super dark chocolate made into a thin pancake and topped with whatever toppings you can imagine: peanut butter and bananas, caramelized peaches and honey greek yogurt, caramelized banana and pecans…yum.
I kept my toppings pretty basic: banana slices + raisins + shredded coconut. I was running late (story of my life) as I made these so I was eating them as I walked out the door and didn’t have much time to get super creative. But for you I have hopes of extremely creatively stuffed crepes.
[NOTE: The batter has to sit overnight.]
Yield: makes 3 small crepes; serves 1
1/3 cup oat flour, gently packed
1 1/2 tablespoon special dark cocoa powder
2 teaspoon coconut oil, melted
1 large egg
1/4 cup almond milk, original
Toppings: raisins, banana slices, unsweetened shredded coconut
In a bowl combine oat flour, cocoa powder and salt. Add in melted coconut oil, egg and almond milk. Vigorously whisk all ingredients together until smooth. Cover and store in the fridge overnight. In the morning, heat a non-stick skillet/crepe pan over medium heat. Add ~1/4 cup batter to the pan and swirl the batter around into a circle to coat the pan. Cook for about 3-4 minutes until flipping to the other side for an additional minute of cooking time.
Stuff with toppings and fold into quarters.