I can’t think of a better way to start off a weekend morning! We keep things pretty simple during the workweek, but when the weekend comes, I love to step it up a bit. There’s a certain indulgent feeling I crave that comes from a leisurely morning, complete with breakfast and a nice cup of coffee over hours of catching up.
Usually we like to spend an hour or two catching up from a busy week and discussing a plan of action for whatever needs to be done. On more adventurous weekends when we’re away from home, I like to make something ahead to have breakfast and coffee with a view, (for a good idea of what I’m talking about check out this Instagram photo).
I have yet to make crepes on the side of the road on a camp stove, but these are good enough to attempt something that crazy! I thought about filling them with whipped cream, but in the end the chocolate pudding filling won out. It could be because I’m a complete chocoholic, but the chocolate on chocolate in this recipe is just so good.
I paired these crepes with fresh raspberries because they’re Tyler’s favorite berry, but strawberries are equally as good!
Tip: To make the pretty chocolate decoration lines over the top, keep back a small portion (around 1/3 cup) of the pudding. Then place the reserved pudding in a squeeze bottle to squeeze the decorative lines over a plate of filled crepes.
I like to make the pudding first, and set it aside while the crepes cook. You can also make the pudding the night before to make the morning even easier, and just warm it back up before filling the crepes.
I’ve found it’s easiest to make the crepe batter in a blender. The blender makes short work of thoroughly mixing in the cocoa powder without any lumps at all.
Tip: When cooking crepes it’s important to have a really good non-stick pan that’s not past it’s prime. That way there’s no issue with crepes sticking to the pan. Another thing to watch for is not to overfill the pan, crepes should be thin and delicate. And on that note, to turn crepes without tearing them, I use a spatula to carefully lift a side of the crepe. Then I use my fingers to carefully pull it up off the pan and turn it over, (being extremely careful not to burn yourself as well).
So cheers to the weekend and more slow mornings!Print
- 1 Tablespoon tapioca starch, or organic cornstarch
- 3 Tablespoons cocoa powder
- 2 Tablespoons maple syrup
- 1 cup coconut milk, from the can
- 1 ounce dark chocolate, chopped, about 2 Tablespoons
- Pinch of sea salt
- 1 Teaspoon vanilla extract
- 1/4 cup coconut milk, from the can
- 2 eggs
- 1/4 cup cocoa powder
- 1/4 cup tapioca starch
- 2 Tablespoons maple syrup
- 1-2 cups any kind of berries, see notes
- Start making the chocolate pudding by whisking together the tapioca starch, cocoa powder, and maple syrup until combined adding just enough coconut milk to make the mixture smooth. Once there are no more lumps, add the rest of the coconut milk. Cook over medium high heat, stirring constantly until the mixture comes to a boil. Remove the pan from the heat, and stir in the chopped chocolate, sea salt, and vanilla extract. Place a lid on the pudding and set it aside to stay warm while you cook the crepes.
- Place all the ingredients for the crepes into a blender, and blend on medium speed until completely smooth.
- Preheat a crepe pan or 6-8″ nonstick skillet over low heat. Season the pan by lightly running a lightly oiled paper towel around the bottom, taking care not to burn yourself. For a 6″ pan, add about 1 1/2 Tablespoons of crepe batter to the pan, and instantly tilt the pan to swirl the batter evenly around the edges.
- Cook the crepe on low heat until there’s no gloss on the top and the edges are beginning to peel up before flipping the crepe to finish cooking the other side. This takes about 1-2 minutes per crepe. Continue to lightly season the pan as needed to prevent sticking, and finish cooking the crepes until all the batter is gone.
- Set the crepes aside as they cook in a single layer to prevent sticking. I have stacked them before and it’s mostly fine with a few spots that stick just a bit.
- To make the squiggle lines across the crepes, reserve about 1/3 cup of the pudding and place it in a squeeze bottle. Then spread the remaining pudding evenly in a thin layer over the surface of the crepes. Fold each crepe into quarters, and divide them onto plates before topping with the fresh berries, and squeezing the reserved pudding in lines over the top of each plate.
- Serve immediately.
I used a full 2 cups of raspberries in this recipe because we love lots and lots of berries on our crepes.