Chocolate Crêpes

Treat your family or friends to chocolate crêpes for a healthy dessert by adding cocoa and a little honey to this delicious and healthy Buckwheat Crêpe recipe. Fill them with plain Greek yogurt drizzled with pure maple syrup and top with fruit, chocolate hummus, almond butter, and vanilla Greek yogurt, etc. They make a fun breakfast too! Wrap it up burrito-style for a healthy breakfast or dessert. Originally posted April 7, 2013
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Chocolate Buckwheat Crêpe Ingredients

1 cup milk (add a tablespoon of plain Greek yogurt to skim or 1% milk) 1/4 cup water 3 large eggs 1/2 tsp salt 1 cup buckwheat flour 4 tbsp cocoa 1 - 2 tbsp raw honey or pure maple syrup 2 tbsp Canola oil

Chocolate Buckwheat Crêpe Directions

1) Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on to low speed. Add the flours and cocoa, then the honey and oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, and cover and refrigerate for one to two hours. Whip up the batter the day before for a quicker meal.
2) Place a 7- or 8-inch crêpe pan or a medium non-stick skillet over medium heat. Brush the pan with a little bit of oil, and when the pan is hot, ladle in about 3 tablespoons of batter. Tilt or swirl the pan to distribute the batter evenly, and return to heat. Cook the crepe for about one minute or until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Transfer to a plate. Makes about twelve 8-inch crêpes.
3) To freeze, stack them between pieces of wax paper or parchment paper and wrap airtight before freezing. You can make and refrigerate them up to a day ahead of serving.