Cocoa Crepe. image: Essy Roz

Cocoa Crepe. image: Essy Roz

Love has many faces.
It’s empowers,
It’s exciting,
It’s overwhelming,
It’s powerful,
It’s momentary,
It’s infinite,
It’s one and only
It’s changes,
And in any of its forms it’s special.

There are many ways to love.
It can be love towards a person,
Or towards an animal,
Love towards a character or towards an object.

For any love to be fulfilled, flexibility is needed. Flexibility and containment.
And that’s why I chose to celebrate love with my cocoa crepe recipe.

My cocoa crepe will contain anything you want it to.
It’s flexible and can be folded.
It can also be rolled,
It can hold a huge fruit feast,
Or just hug a good whipped cream,
It can cuddle up with chocolate spread or peanut butter,
And it can stand on its own.

The choice of how to express your love is in your hands.
And this is the most pampering and grounding bite that you can express love with.
The love for everything in the world begins with us.
The day we accept ourselves without criticism and love everything we have,
We’ll be able to love the other in the most powerful and pure way possible.

May we all have happy days of love,
Full of emotion and strength,
Full of health and joy,
Full of flavors and textures,
And full of love and great self-acceptance.

Happy and joyful days of love to all of us❣️

Cocoa Crepe. image: Essy Roz

Cocoa Crepe. image: Essy Roz

Cocoa Crepe

Kindly note, there’s a vegan version as well that requires a slightly different technique, so the recipe for the vegan version will appear right after the recipe for the regular version.

Ingredients: suitable for about 4-6 crepes, depending on the size of your pan.

The regular version is slightly more successful in terms of the crepe flexibility and its ability to remain flexible and fresh for a long time

• 4 eggs
• ½ cup non-dairy / dairy milk
• ½ cup oat flour
• ¼ cup maple syrup
• 2 tablespoons cocoa

For the mascarpone cream:

• 250ml whipping cream
• 250ml mascarpone cheese 
• 50g sugar powder

Steps:

1. Put all the ingredients, the eggs, milk, oat flour, maple syrup and cocoa in a blender / bowl and mix well. I recommend grinding in a blender, that way the batter will be more uniform.
2. Heat a crepe pan or a flat pan to high heat, make sure to choose a pan with a non-stick coating which is super necessary for making the crepes. Lower the heat of the pan to medium-high heat (because of the cocoa, the crepe may burn easily, so you have to keep an eye on it).
3. Using a ladle, pour the batter into the center of the hot pan and in circular motions spread the batter to all parts of the pan. Place the pan on the heat for a few seconds until the sides of the crepe begin to dry. Extract the sides of the crepe with a spatula. When small bubbles form all over the top of the crepe and it begins to dry a little, turn the crepe over on its other side and after a few seconds it’ll be ready. Repeat this action until the batter is finished. Sometimes the first crepe doesn’t turn out so well, but you’ll understand the technique very quickly and then you’ll have stunning crepes, note that the most important thing is to work when the pan is really, really hot. The best way to keep the crepes is to make a plate with a mountain of crepes, one on top of the other, this way they’ll keep each other’s moisture and heat. I cover the plate of crepes with a towel until the table is set and ready.
4. Let’s make the mascarpone cream: put the mascarpone cheese in the mixer bowl and start whipping at a slow speed to open the cheese a little. Add the whipping cream and sugar powder and whip until you get a nice, stable cream.

Serving suggestion: slice seasonal fruits, spread mascarpone cream on our cocoa crepe, place the fruit slices and serve with lots of love.

A little extra from me:

• The crepes can be kept in a sealed box / bag in the fridge for up to 4 days.
• You can fill the crepe with whatever you want: whipped cream, mascarpone cream, chocolate spread, peanut butter, fruit or just eat it as it is.
• You can replace the maple syrup with date honey.
• If you don’t want to use a sweetener, that’s possible, but know that the crepe may be a little bitter due to the cocoa flavor.
• You can replace the oat flour with corn flour. If you choose to make this change, grind the batter well in a blender before preparation, to avoid lumps of corn flour / cocoa in the batter.
• Click here to see how to grind oat flour at home.
• I always double the amounts of the crepe batter, because these crepes disappear in an instant in our home.
• Before eating the crepes that were in the fridge, I recommend warming them up a little in a pan / panini press / microwave.

How to grind oatmeal at home 🙂

The Vegan Version

Ingredients: Suitable for about 4-5 crepes

• 1 cup non-dairy milk
• ¾ cup oat flour
• ¼ cup maple syrup
• ¾ cup corn flour / tapioca flour
• ¼ cup cocoa

Steps:

Kindly note – the vegan batter is thicker than the classic batter that’s shown in the video, it requires a little more patience while working and the crepes turn out a little less wide and a little thicker.

1. Put all the ingredients, the milk, oat flour, maple syrup, cornflour and cocoa in a blender / bowl and mix well. In the vegan version, I recommend grinding in a blender, that way the batter will be more uniform and no lumps of cornflour will form.
2. Heat a crepe pan or a flat pan to high heat, make sure to use a pan with a non-stick coating which is necessary for making the crepes.  Lower the heat of the pan to medium-high heat (because of the cocoa, the crepe may burn too easily, so you have to keep an eye on it).
3. Using a ladle, pour the batter into the center of the hot pan and in circular motions spread the batter to all parts of the pan. As mentioned, this batter is thicker, so it requires a little more patience and less wide crepes. The batter will spread in the pan more slowly than the batter containing eggs. Place the pan on the heat for a few seconds until the sides of the crepe begin to dry. Extract the sides of the crepe with a spatula. When small bubbles form all over the top of the crepe and it starts to dry a little, turn the crepe over on its other side and after a few seconds it’ll be ready. Repeat the action until the batter is finished. Sometimes the first crepe doesn’t turn out so well, but you’ll understand the technique very quickly and then you’ll have stunning crepes, note that the most important thing is to work when the pan is really, really hot. The best way to keep the crepes is to make a plate with a mountain of crepes, one on top of the other, this way they’ll keep each other’s moisture and heat. I cover the plate of crepes with a towel until the table is set and ready.

Serving suggestion: Spread seasonal fruits and serve with lots of love 🙂

A little extra from me:

• I do not recommend keeping the vegan crepes in the fridge, because they dry out, so I recommend making them close to eating.
• You can fill the crepe with whatever you want: vegan whipped cream, chocolate spread, peanut butter, fruit or just eat it as it is.
• You can replace the maple syrup with date honey.
• If you don’t want to use a sweetener, that’s possible, but know that the crepe may be a little bitter due to the cocoa flavor.
• You can replace the oat flour with corn flour. If you choose to make this change, grind the batter well in a blender before preparation, to avoid lumps of corn flour / cocoa in the batter.
• Click here to see how to grind oat flour at home.
• I always double the amounts of the crepe batter, because these crepes disappear in an instant in our home.

How to grind oatmeal at home 🙂

Cocoa Crepe. image: Essy Roz

Cocoa Crepe. image: Essy Roz

Cocoa Crepe. image: Essy Roz

Cocoa Crepe. image: Essy Roz

Cocoa Crepe. image: Essy Roz