Delectably thin paleo chocolate crepes made with natural ingredients. Drizzled with dark chocolate sauce and a dollop of dairy-free strawberry marscapone.
Some of you may have popped in to check out the new HealthfulPursuit.com… as you can see, we’re still running with the classic version.
I want the new site to be just perfect for you and there’s still a couple of glitches so we’re holding out for a couple more days.
I don’t come with all sad news. Today? We have crepes to make.
And not just any crepes, Re-networked crepes.
New Food Re-networked Blog Series
After I changed eating styles, watching Food Network (my all-time favorite TV channel) was torturous. It reminded me of all the foods I couldn’t eat anymore and how alone I felt in my healthy living journey.
I do not want you to feel the way I felt. No matter what your eating style, food allergies or sensitivities, I firmly believe that recipes can be re-networked to make them work for you.
Each month in 2014, I’ll be re-networking your favorite Food Network recipes into meals that are safe for you and your family.
I’ve chosen the first recipe for this monthly Food Re-networked series – Chocolate Crepes from Giada De Laurentiis.
Add wet ingredients to a medium-sized bowl. Whisk to combine.
Add dry ingredients, then whisk until smooth. Set aside for 10 minutes to thicken up. The consistency should be pretty runny, much thinner than pancake batter.
Preheat a 10-inch non-stick pan on medium-low heat.
Once heated, spray with non-stick cooking spray. Pour batter into a ¼-cup measuring cup, then pour from the measuring cup into the preheated pan.
Moving quickly, pick up the pan and angle it, turning in a circle to allow the batter to run along the sides. Set back on the stove and cook for 5-6 minutes. You do not want the crepe to begin cracking. This is a sign that it was cooked too long. Once the crepe is firm to the touch, it’s ready! I found that 5 minutes was perfect, but it could vary depending on your stove.
Once the crepe is ready, lift the sides with a plastic (not metal) spatula and begin rolling the crepe in on itself. Once it’s rolled up, carefully transfer it to a clean plate.
Wipe the pan clean and repeat!
While the crepes are cooking, prepare the chocolate sauce by combining ingredients in a small dish. Set aside. Do the same with the strawberry marscapone.
Coconut Flour: this recipe will not work with any other type of flour.
View nutrition information (once on page, scroll down)
Patience is the name of the game with crepes. You really have to be patient with these guys. If the heat is too high, the batter will boil and not sit flat. If you roll too quickly, the crepes will tear.
But girl… YOU CAN HAVE CREPES AGAIN!
Vote for next month’s Food Re-networked recipe
Which Food Network recipe would you like me to re-network in February?
Click a link below to make your selection::