Ukrainian Style Chocolate Sauce Crepes

I used to have crêpes for breakfast regularly as a child. Buttermilk crêpes are a common breakfast in Ukraine that can be stuffed with sweet fillings, such as this chocolate sauce or something a bit more savory in nature.

For the sauce I used my new favorite brand, Fine & Rae’s chocolate hazelnut spread which is free of refined sugar and only contains coconut sugar.

This recipe is such a nice treat to have on the weekends or when you’re feeling a little indulgent!

Ingredients Used:

Cassava: Cassava is native to Brazil and South America. It’s similar in shape to a sweet potato but is longer and brown on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also a tuber that is often made into a flour or is eaten on it’s own just like a potato. This root vegetable can be use as a substitute for many potato based recipes. It’s flour may also act as a 1:1 flour replace in some recipes as well.

Tapioca starch: Tapioca starch comes from the cassava plant and is the starch of the cassava root.

Arrowroot starch: Arrowroot is native to Guyana, Eastern Brazil, Southeast Asia, Australia and South Africa. Once this tuberous vegetable begins to become starchy, it is harvested, dried and powdered.

Coconut: Coconut flour comes from the flesh of the coconut. It is then dried and powdered. One of my favorite things about coconut flour is that it can be eaten raw! If you don’t like the taste of coconut flour or milk, I assure you it is just because your taste buds have not gotten used to it yet.

Substitutions (w/ links):

Cassava flour: Cassava flour is a fantastic anti-inflammatory plant to use. You may try substituting with tapioca flour which is derived from the cassava root. Or, you may try almond flour as well.

Arrowroot flour & Tapioca Starch: These are basically interchangeable in most of my recipes. When indicated, you may swap one out for the other. I purchase these either from almost any grocery store - HMart, 99 Ranch, Whole foods, etc and also on amazon.

Coconut milk: I use a lot of coconut products. If you are allergic to coconut milk, I recommend trying almond or cashew milk. Alternatively, you may try making your own nut milk using tigernut flour or making some banana milk with banana and some water.

Ingredients:

• 3 eggs

• 1 cup full fat coconut milk

• 1/4 cup water + 1 tbsp

• 2 tbsp melted coconut oil

• 1/4 cup coconut flour

• 3 tbsp tapioca starch or arrowroot flour

• 1/3 cup cassava flour

• More coconut oil for coating the pan

• 2 large spoonfuls of chocolate spread

• Coconut milk, to thin it out

• Banana slices

• Chopped nuts or coconut shreds to top

Preparations:

• Crack the eggs in a bowl and whisk them until smooth and silky.

• Then, add in the coconut milk, melted coconut oil, water and whisk until smooth.

• Next, add in your flours. And stir until you have a nice pourable consistency.

• The key here is to create the smoothest and thinnest possible batter. That way, when you pour it onto your hot pan, it will easily spread.

• Troubleshooting: if your batter feels too thin, add in an extra tbsp or two of cassava flour or coconut flour to thicken it up. Alternatively you may thin it out by adding more water. Use your own judgement here.

• Once you have your batter ready, hit a skillet over medium and add some coconut oil to it.

• Once it’s hot to the touch and water pops off of it when gently sprayed, you can start cooking.

• Using a large ladle, slowly pour the batter onto your skillet as you lift it off the fire and swirl the pan in a circle, allowing the batter to slide to the edges of the pan. This method works best when you literally take your pan off of the hot stove and into the air.

• As you work the batter to the edges of skillet, continue to slowly pour more from your ladle and onto the pan as it spreads.

• Cook on one side for three or so minutes. Then use a spatula to flip it over. Repeat on the other side.

• If you make large crepes, this recipe will make four large ones. Repeat this method with the rest of the batter.

  To make the chocolate sauce:

• Add two tablespoons of hazelnut chocolate spread to a small dish. It will probably be thick and goopy.

• Use about a teaspoon at a time of coconut milk to thin it out so it becomes pourable.

• Once you’re satisfied with its pour-ability, spread it onto a crepe, add your toppings. Then roll it up and indulge!