Recipe 36: Crêpes with Raw Chocolate Ganache and Banana

It is a fact: I love me some crêpes. I have always loved them, and I think I always will. When we speak of pancakes in the Netherlands, pannenkoeken, we usually mean crêpes, and that is the kind of pancake I grew up with. If we speak of pancakes, it is the American kind. I was always terrible at baking pannenkoeken when I grew up, because I was much too impatient. They always turned out too thick, too eggy, too mushy, or way too thin (and thus falling apart). I then tried to bake them a couple of times last year, and eventually finally got the hang of it. Today is the first time I am trying out a vegan recipe (I just transformed my non-vegan recipe into one without egg, milk, and butter), and they actually turned out better than ever! This is not the healthiest breakfast ever, but it is Sunday/weekend, and it does not contain any unhealthy ingredients. I served my pancakes with some raw chocolate ganache and slices of banana. Are you ready for it?
What do you need?
For the crepes:
  • Milk, non-dairy (I used almond milk) - 1/2 cup
  • Water - 2/3 cup
  • Coconut oil - 2 tbsp
  • Vanilla extract, organic and pure - 1/2 tbsp
  • All-purpose flour, unbleached - 2/3 cup
  • Whole wheat flour - 1/3 cup
  • Salt - 1 pinch
  • Coconut oil to bake in - 4 x 1/8 tbsp
For the topping:
  • Agave syrup - 1 tbsp
  • Coconut oil, liquid or melted - 1 tsp
  • Cacao powder, raw - 2 tbsp
  • Banana, large - 1 piece
This recipe makes 4 pancakes, although you only see three on my pic (I was still too impatient with the first one). I ran out of unbleached flour, so I used whole wheat for the last third. You can use only all-purpose flour, though.

How to make it?
  1. Melt coconut oil, and mix in with the milk, water, and vanilla extract.
  2. In another bowl, mix flour(s) and salt. Add in half of the wet mixture, and mix until smooth. Then add the other half in.
  3. Bake pancakes on medium heat, for about 5 minutes each. Bake them in 1/8 tbsp of coconut oil. 
  4. In the meanwhile, slice up your banana and make the raw chocolate ganache, just by stirring up the cacao, oil, and agave syrup. You will not taste a difference with 'regular' ganache, as this one has a very rich chocolate flavor as well.
  5. Stuff crepes with banana, and cover in chocolate. That is my ultimate advice. And most of all: enjoy!
Liefs,

Debs.

0 reacties:

Post a Comment