Cocoa Buckwheat Peach Crepes with Chocolate Cashew Ganache
Making luscious ganache with cashews instead of cream greatly cuts back on saturated fat in these gluten-free dessert or brunch crepes. In-season sliced plums or nectarines can be used in place of peaches.
Batter1 cup (250 mL) buckwheat flour 2 Tbsp (30 mL) cocoa powder 3 Tbsp (45 mL) sucanat or unprocessed sugar 1 cup (250 mL) low-fat milk or unflavoured milk alternative 1/2 cup (125 mL) water 2 large free-range eggs 1 tsp (5 mL) cinnamon
Filling 2 peaches, thinly sliced
Ganache1/2 cup (125 mL) unsalted cashews 4 oz (115 g) dark chocolate, chopped 2 Tbsp (30 mL) maple syrup or agave syrup
Blend together batter ingredients with whisk or in blender until smooth. Cover and refrigerate for at least 1 hour.
Place cashews in bowl and soak for at least 1 hour. Drain cashews and place in blender along with just enough water to cover them. Blend until smooth.
Place cashew cream in small pot along with chocolate and maple syrup. Heat over medium heat until chocolate melts, stirring often.
If sauce is too thick, stir in additional syrup. Set aside.
Prepare crepes according to basic crepe instructions. Divide peaches among crepes and spread some of the ganache over the peaches. Use the pocket-fold or fold-over method to close, and drizzle additional ganache over each crepe.
Makes 8 crepes.
Each crepe contains: 258 calories; 8 g protein; 12 g total fat (5 g sat. fat, 0 g trans fat); 33 g carbohydrates; 5 g fibre; 38 mg sodium
source: "Sweet & Savoury Crepes", alive #345, July 2011
Cocoa Buckwheat Peach Crepes with Chocolate Cashew Ganache
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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