*Shout to my Grandma for giving me her old tri-pod, which got its first job today with this crepe recipe. It’s SO nice to not to have to hold the camera steady as possible and delete tons of blurry pictures. I see my life becoming much simpler. Thanks Grandma!*
What’s speaks of summer more than fresh raspberries and mint? And throwing in a dash of chocolatey goodness never hurts either (I think Katie and I both agree on this).
I have lately been infatuated with foreign cuisines, and crepes, as it happens, are French. Ya, I am SO smart. Anyway, the flavor combo came about when last week, I made some split pea soup. I love split pea soup, and when some raspberries arrived in the house, I thought: Hmmm, split peas and raspberries? Why not? That night, visions of these flavors and the form they could take danced in my head. And they took the form of…..
Mint Crepes with Raspberry Chocolate Filling
Gluten/wheat-free, vegan, no added oil (basically fat-free),
corn free, stevia-sweetened, made with whole-grain
These light and satisfying crepes get their minty green hue, not from artificial colors, but from split peas. The taste of the filled crepes can be equated to that of warm mint chocolate chip ice cream with fresh raspberries. But without the saturated fat, dairy, cholesterol, and sugar!
For the crepes:
Scant 1/2 cup green split peas
1/2 cup brown rice flour
1/8 teaspoon baking soda
1/8 ground cinnamon
1 packet stevia (I used Sweet Leaf brand– or to taste)
1 1/4 cups water
3 drops peppermint essential oil
1/2 teaspoons vinegar
For the filling:
1 1/2 cups fresh raspberries, washed
1 tablespoon cocoa powder
Stevia to taste
Fresh mint and raspberries for garnish (optional)
Pick through the peas and remove anything suspicious (such as wheat berries that find their way into the legume supply!). Rinse them clean, and drain. Heat a pan and throw in the peas, allowing them to dry out from the heat and lightly toast. Grind them into a fine powder in a spice grinder, food processor, or high-powered blender. Sift the pea flour to catch any chunks, and follow with the brown rice flour, baking soda, cinnamon, stevia, and salt.
Heat a skillet over medium heat. To the dry mixture, blend in the water, peppermint, and vinegar. The batter should be smooth and watery.
Heat a skillet to cook the crepes. Lightly oil the pan (this is unnecessary with a non-stick pan) with spray oil, or use a spatula to spread around a couple drops of oil. Pour a 1/4 cup of batter in the pan using a curricular motion to create a thin, round crepe. If needed, shimmy the pan to move around any extra batter around. Cook the crepe until bubbles begin to appear on the top, flip, and cook the other side through. Repeat with the remaining batter.
To make the filling, combine the raspberries, cocoa, salt, and stevia to taste in a bowl and mash with a fork or potato masher to create a jelly-like consistency.
To serve, spread a few tablespoons or so of filling on the outer third of a crepe and fold over the crepe. Spreading the filling more to the outside creates the illusion that it is overflowing with filling, when you in fact are being quite modest with it. If desired, garnish with fresh mint and raspberries.
Makes 7 crepes and enough filling for those seven