Chocolate Cheesecake Crepes
Rate this recipe!
Ingredients
- 1 cup milk or unflavored nondairy milk gluten free if desired
- 3/4 cup + 2 Tbsp oat flour gluten free if desired
- 1/4 cup cacao powder
- 2 large organic eggs
- 1 tsp cinnamon
- 1/4 tsp salt plus a pinch, divided
- 2 cups frozen pitted cherries
- 1/4 tsp almond extract
- 1 1/2 Tbsp cornstarch
- 1 1/2 cups ricotta cheese
- 1 Tbsp honey
- 2 tsp orange zest
- 6 Tbsp sliced almonds
- 6 Tbsp sliced mint optional
Instructions
- For crepes, in blender, place milk, 1/4 cup water, oat flour, cacao powder, eggs, cinnamon, and salt and blend until smooth. Alternatively, in large bowl, whisk together until no lumps are present. Batter should be thin.
- Heat 8 to 10 inch skillet over medium heat until a drop of water sizzles on the surface. Grease skillet with a little oil or butter. Pour 1/4 cup batter into pan and quickly lift skillet off 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 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 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 water. Stir cornstarch slurry into cherries and heat for 1 minute, or until thickened.
- Stir together ricotta cheese (or dairy-free alternative), 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. Repeat with remaining crepes.
Recipe Notes
Per serving: 298 calories; 17 g protein; 11 g total fat (5 g sat. fat); 36 g total carbohydrates (12 g sugars, 5 g fiber); 216 mg sodium
