Sunday, August 28, 2016

Weekend Breakfast! : Whole wheat and oats Chocolate Crepes

Since the time I have started cooking most of my meals myself again, I look forward to making something special for my family on weekends...
Either a hearty breakfast of pancakes or baked eggs or stuffed omelette or crepes...
Or some adventorous lunch of thai or mexican cuisine...
And my kids, esp the kids gobble it up, much to my delight and thankfulness! Alhamdolillah!
And for quite sometime I have been wanting to try mixing chocolate into the crepe mix... with mayb a bit of oats and whole wheat?
Because if you've gotto eat good, why not eat a little healthy, yeah?
And they came out absolutely divine!! Esp. filled with caramelised cinnamon apples.


So here is my recipe for Chocolate flavored whole wheat and oats crepes...
with a filling of your choice- caramelised cinnamon apples, or sweetened cream cheese, or even bananas... or mayb to make it all the more chocolaty- why not Nutella?

WHOLE-WHEAT AND OATS CHOCOLATE CREPES
 ingr:
1 cup all purpose flour
1/2 cup whole wheat
1/4 cup oats (given a whizz in the mixie)
4 tbsp powdered sugar
3 tbsp cocoa powder
a pinch of salt

1/3 cup refined canola oil
2 cups milk
3 eggs
1 tsp vanilla essence

some castor sugar for sprinkling


Directions:
1- Mix the dry ingredients- all three kinds of flour, powdered sugar, cocoa powder, salt in a big mixing bowl.
2- In another bowl add the remaining wet ingredients... oil, milk eggs and vanilla essence. Whisk them well to combine
3- Make a well in the middle of the bowl having the flour mixture and pour in the wet mixture bit by bit, while continuing to mix well by hand, not an electric beater.
4- It should be of pouring consistency, if not, then add a bit more milk.
5- Let the mixture rest for 15 minutes to an hour, while you prepare the filling.
For the cinnamon apple filling: click (here)
6- You can even store the batter, covered in the refrigerator for a couple of days, but whisk it well before making the crepes.
7- Heat a flat non-stick frying pan, add a blob of butter on medium heat.
8- Lower the heat and the pour in about 1/4 cup of the batter in the centre of the pan, swirl it so that it spread across the base of the pan.
9- Cook the crepe till the edges lift up but the top layer of the crepe is still slightly wet. Flip it over and cook on the other side.
10- Slide the crepe off the pan onto a napkin lined plate (to absorb the extra butter)
11- Repeat the process with the other crepes.
12- Lay the cinnamon apple filling in a thin line at the centre of the flat crepe, (or any other filling of your choice... even whipped cream) fold one side over the other.
13- Sprinkle with castor sugar on top and serve warm.






1 comment:

  1. Ah looks yum...will try making it over the weekend. Thanks for sharing !

    ReplyDelete

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