1 1/4 cups chocolate coconut milk
2 Tbsp. pure cane sugar
1/2 cup gluten free flour mixture - I filled a 1/2 cup with equal parts tapioca starch, sorghum flour, and brown rice flour, and added 1/4 tsp. guar gum
1 Tbsp. olive oil
1 tsp. pure vanilla extract
2 Tbsp. Hershey's Especially Dark Cocoa Powder
dash of nutmeg
dash of cinnamon
dash of sea salt
Preheat the broiler. Whisk together eggs and milk. Whisk in sugar. Combine flour mixture with cocoa powder, guar tum, and spices. Whisk in flour mixture, making sure batter is very smooth. Add oil, vanilla, and salt. The batter should be very thin. If it is too thick, add more milk a bit at a time. Wrap the handle of an 8 inch non-stick skillet with heavy-duty foil (unless you are lucky enough to have a metal handled one like I do). Spray with cooking spray, and heat the skillet over medium-low heat on the stove. Remove the pan from the stove and use an ice cream scoop to pour batter into pan. Tilt pan quickly so batter covers entire bottom. Return pan to the stove top and cook batter for 1-2 minutes. Lift the edges up with a thin spatula to see when the underside is just starting to get brown. The top will be getting bubbly by this point. Place the pan under the broiler for 60 seconds or until the top of the crepe is just starting to brown. Remove crepe from pan to waxed paper and repeat process. Re-spray your pan after every third or fourth crepe. Cool on a cookie sheet.
Easy Whipped Cream
2 cans full fat coconut milk
2-4 Tbsp. pure cane sugar
1/4 tsp. guar gum
Optional: almond extract, vanilla extract, orange extract, etc.
Add everything to the bowl of a stand mixer. Use the whisk attachment and whip 2-3 minutes until frothy. Chill before using.
This keeps very well for up to 10 days in the fridge, or freezes for 3-6 months.
|Ready to put under the broiler.|
|Cooling before filling with cream.|
|Add cream to the center or just to one edge, and roll up.|
|The finished crepes! These would look nice with a dollop of cream or a sprinkle of powdered sugar.|
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