banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Chocolate Cheesecake Crepes

Serves 6

    Share

    Chocolate Cheesecake Crepes

    Beyond its fanciful presentation, one reason to love this impressive-looking recipe is that it’s surprisingly easy to make. Prepare the crepes, sauce, and filling a day or two in advance, and then simply assemble them just before serving for a special start to your day. For a quick snack, smear on some nut or seed butter and roll. For easier rolling, premade crepes should be rewarmed in a hot skillet or microwave.

    Advertisement

    Chocolate Cheesecake Crepes

    Ingredients

    • 1 cup (250 mL) milk or unflavoured nondairy milk of choice
    • 3/4 cup + 2 Tbsp (180 mL + 30 mL) oat flour
    • 1/4 cup (60 mL) cacao powder
    • 2 large organic eggs
    • 1 tsp (5 mL) cinnamon
    • 1/4 tsp (1 mL) salt
    • 2 cups (500 mL) frozen pitted cherries
    • 1/4 tsp (1 mL) almond extract
    • 1 1/2 Tbsp (7 mL) cornstarch
    • 1 1/2 cups (350 mL) ricotta cheese
    • 1 Tbsp (15 mL) honey
    • 2 tsp (10 mL) orange zest
    • 6 Tbsp (90 mL) sliced almonds
    • 6 Tbsp (90 mL) sliced fresh mint leaves, for garnish (optional)

    Nutrition

    Per serving:

    • calories298
    • protein17g
    • fat11g
      • saturated fat5g
      • trans fat0g
    • carbohydrates36g
      • sugars12g
      • fibre5g
    • mg216

    Directions

    01

    For crepes, in blender, place milk, 1/4 cup (60 mL) water, oat flour, cacao powder, eggs, cinnamon, and salt and blend until smooth. Alternatively, in large bowl, whisk together ingredients until no lumps are present. Batter should be thin.

    Heat 8 to 10 in (20 to 25 cm) skillet over medium heat until a drop of water sizzles on the surface. Be sure to grease pan with oil or butter if not completely nonstick. Pour 1/4 cup (60 mL) batter into pan and quickly lift skillet off the burner, then tilt and swirl pan so batter forms a large thin circle. Place pan back on heat and cook for 1 minute, or until edges begin to darken and curl. Loosen with thin spatula, flip, and cook the other side for 30 seconds.

    Remove crepe from skillet and repeat with remaining batter. You should have at least 6 crepes. Cool crepes on metal racks.

    In small saucepan, place cherries, 2 Tbsp (30 mL) water, almond extract, and pinch of salt. Bring to a simmer, reduce heat to low, and heat until cherries begin to break down, about 5 minutes. Whisk together cornstarch and 3 Tbsp (45 mL) water. Stir cornstarch slurry into cherries and heat for 1 minute, or until thickened.

    Stir together ricotta cheese, honey, and orange zest.

    To serve, dollop some ricotta cheese on bottom third of a crepe and roll. Spoon on cherry sauce and sprinkle on almonds and mint, if using.

    Dairy-free ricotta copycat

    If you’re going dairy free, you can whip up a nut-based ricotta copycat by blending together 3/4 cup (180 mL) water, 2 cups (500 mL) blanched almonds, 1 Tbsp (15 mL) nutritional yeast, 2 Tbsp (30 mL) lemon juice, and 1/2 tsp (2 mL) salt until nearly smooth. Add a bit more water, a little at a time, if mixture is not blending smoothly.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.