Cocoa Crepes Topped with Strawberry Preserve – Gluten Free

Drool worthy breakfast or brunch…

Somedays I find it hard to stop writing, other days I find it hard to start writing. On days when I feel not so enthusiastic about writing, I start talking about weather and this helps me to slowly get into the groove. So, let me start my weather talk, not today’s weather but about last Tuesday’s. That morning, as I was running around to get my morning chores done before I go to work. My eyes hazily wandered into the backyard. I suddenly had to change my running gear to neutral as I saw a few snow flakes flying in the sky. I blinked my eyes to confirm that I wasn’t day dreaming.  It was really snowing, I screamed “Snow” this time not with joy as I have already changed my wardrobe to summer clothes. After a second blink, the snow was gone and I saw rain. After a third blink, the rain was gone and I saw sunshine…If only I could read what exactly mother nature was trying to say…

Ever since I made up my mind to eat a good breakfast, I have been into experimenting different BF dishes. Last weekend, I made this cocoa crepes and topped it with my favorite homemade strawberry preserve. On the side, placed caramelized pears. I felt something was missing. Yes, it was a scoop of yogurt strawberry ice cream on top of the crepes. Make it one scoop or two or as many as you want…

Cocoa crepes topped with strawberry sauce and ice cream

Makes: 5 crepes

Ingredients

  • Gluten free flour or all purpose flour- 1 cup
  • Cocoa powder- 1 1/2 tbsp
  • Vanilla extract- 1 tsp
  • Water or milk- 3/4 cup or (use 1/4 cup water+ 1/2 cup milk)
  • Butter, unsalted- to cook crepes

Making homemade strawberry sauce or preserve

  • Strawberries, fresh or frozen cut half –  1 1/2 cups
  • Sugar – 3 tbsp
  • Lemon juice – 1 tsp
Other ingredients
  • Pears, cut long or halved
  • Ice cream of your choice

Instruction

  • Add flour, cocoa powder, vanilla extract and water or milk to a blender.
  • Blend it to a smooth batter constituency.
  • Add enough water to make some what thick batter; thinner than pancake.
  • If you want you could add an egg while blending the batter.
  • Place a non-stick pan over medium heat, add 1/2 tbsp butter, let it melt.
  • Remove the pan from the heat, let stand for 10 seconds and pour a spoonful of batter over the melted butter.
  • Place the pan over the stove.
  • Using a spatula gently spread the batter to a round shape.
  • If you pour the batter on the pan when it is over the stove, because of high heat the batter will break apart.
  • Cook the crepe, flip it over and cook the other side too.
  • Place the cooked crepe on a plate.

Making homemade strawberry preserve or sauce

  • Place the halved strawberries along with the sugar and lemon juice into a saucepan.
  • Cook over medium heat, stirring occasionally for about 20 minutes till it’s slightly mashed up.

Final Touch:

  • You could replace the strawberry sauce with honey or store bought preserves of your choice.
  • Spread the prepared strawberry preserve over the crepes.
  • In the same pan used for making crepes, melt 1 tbsp butter and place the halved pears over it.
  • Let it caramelize or turn golden brown in color on both sides.
  • Serve the caramelized pears on the side.
  • To make this dish even more drool worthy, top with a scoop of ice cream of your choice. This is just optional.

 

Cocoa Crepes Topped with Strawberry Preserve - Gluten Free
Serves: 5 crepes
 
Ingredients
  • Gluten free flour or all purpose flour- 1 cup
  • Cocoa powder- 1½ tbsp
  • Vanilla extract- 1 tsp
  • Water or milk- ¾ cup or (use ¼ cup water+ ½ cup milk)
  • Butter, unsalted- to cook crepes
Making homemade strawberry sauce or preserve
  • Strawberries, fresh or frozen cut half – 1½ cups
  • Sugar – 3 tbsp
  • Lemon juice – 1 tsp
Other ingredients
  • Pears, cut long or halved
  • Ice cream of your choice
Instructions
  1. Add flour, cocoa powder, vanilla extract and water or milk to a blender.
  2. Blend it to a smooth batter constituency.
  3. Add enough water to make some what thick batter; thinner than pancake.
  4. If you want you could add an egg while blending the batter.
  5. Place a non-stick pan over medium heat, add ½ tbsp butter, let it melt.
  6. Remove the pan from the heat, let stand for 10 seconds and pour a spoonful of batter over the melted butter.
  7. Place the pan over the stove.
  8. Using a spatula gently spread the batter to a round shape.
  9. If you pour the batter on the pan when it is over the stove, because of high heat the batter will break apart.
  10. Cook the crepe, flip it over and cook the other side too.
  11. Place the cooked crepe on a plate.
Making homemade strawberry preserve or sauce
  1. Place the halved strawberries along with the sugar and lemon juice into a saucepan.
  2. Cook over medium heat, stirring occasionally for about 20 minutes till it’s slightly mashed up.
Final Touch:
  1. You could replace the strawberry sauce with honey or store bought preserves of your choice.
  2. Spread the prepared strawberry preserve over the crepes.
  3. In the same pan used for making crepes, melt 1 tbsp butter and place the halved pears over it.
  4. Let it caramelize or turn golden brown in color on both sides.
  5. Serve the caramelized pears on the side.
  6. To make this dish even more drool worthy, top with a scoop of ice cream of your choice. This is just optional.

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