A lot of people love sweets and chocolates.. Somehow I have not been overly fond of both! But definitely the opportunities to indulge does not end with sweets right 🙂
I think the problem with preparing dessert at home is that it is so difficult to exercise portion control! I mean you put in a lot of time and effort into whipping up something absolutely delicious and it is sitting right there on the kitchen counter tempting you to take one more bite 😉 I think that even when I buy a huge box of sweets and keep it at home, the opportunity to indulge is so high and the temptation to resist is so difficult that although I don’t exactly love sweets, I keep sneaking a bite whenever I pass by the kitchen :). The only way for me to avoid this is to not keep it at home for long – just distribute to family, friends and colleagues! Sigh!
Although I am not a huge fan of desserts, sometimes I end up seeing some awfully interesting dish that I really have to try!! Crepes are one such thing. I have been to a place that serves crepes twice with my friends and both times I couldn’t try it out as I knew it had eggs 🙁 Plus it is generally made with all purpose flour and dessert crepes are almost always served with Nutella! All Yumm sounding stuff! So here is my healthy take of that! Believe me, this dessert is so tasty you won’t miss the AP flour or Nutella 😀
- 1/2 cup oats flour
1/2 cup brown rice flour (you can use normal rice flour too)
Pinch of salt
Milk (as required to make the batter – I used about a cup of skim milk)
- 2-3 tsp oil for making the crepes
- 12 fresh pitted dates
1 tbsp of milk
- Cut fruit of your choice (I used strawberries – about 2 per crepe)
- Chopped almonds (can be substituted with other nuts or skipped)
Preparation Time: 1 hr wait time + 10 min
Cooking Time: 10 min
Servings: 5-6 Crepes
Soak the dates in warm water for an hour. I sometimes soak it overnight because it is just so convenient if you know ahead that you are making this!
Once the dates are soft, add them to a blender. Add very little water or milk and blend well till it is smooth. Basically you should get a thick spreadable sauce. This can be used separately with toasted bread too! If you like add a pinch of salt to bring out the sweetness better 🙂
For the crepe batter, add the flours and salt. Mix well and use milk to make a batter of very thin consistency. Probably half as thin as pancake batter! You can use a mix of milk and water too.
Let the batter rest for about 10 mins. Oats flour does not work too well if oversoaked I feel!! So plan to finish the batter off. In case you want to use it the next day you might need to add more rice flour and readjust the consistency!
Once you are ready, place a shallow pan on the stove. Add a tsp of oil and spread it all around the pan. Once the pan is heated, pour about a 1/3 cup of the batter and just tilt the pan to spread it all the way across the pan. These crepes are quite delicate and also cook fast. Watch out! Once you see the crepe slightly getting golden in color, slide it off the pan gently onto a plate.
Repeat for the rest of the batter. The trick is to have the heat on medium and be gentle!
To assemble the crepe, spread a spoon of the sauce inside the crepe. Decorate with cut fruits and top with nuts! You can drizzle some more date sauce on top or even some greek yogurt!
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