October 31, 2010

Sweet Basil and Chocolate Crepes


Crepes or pancakes are such a simple treat for a lazy Sunday, but I've made them a bit more exciting by adding a touch of sweet basil in the mix. Combining chocolate with sweet basil dawned to me by an accident; I was sipping my herbal tea that has sweet basil in it and I was having my cuppa, as I so often do, with a piece of dark chocolate. This combination would make a wonderful cake, but for a lazy Sunday, crepes will do.

These sweet basil and chocolate crepes are great drizzled with agave or maple syrup and some dark shaved chocolate. If you are really indulging, you could add some good vanilla ice cream as well. Once again I have used spelt flour instead of normal plain flour, and sweetened the mixture with natural vanilla and agave nectar. You could use honey instead if you like.


Sweet Basil and Chocolate Crepes

1 cup white spelt flour
1/2 tsp baking soda
1/4 cup unsweetened, pure cacao
1 tsp dried sweet basil
1 tsp natural vanilla extract
2 tbs raw honey
3 large free-range eggs
1 cup low-fat milk

olive oil, for frying

Mix together all ingredients instead of the olive oil. Stir until smooth. Heat a medium frying pan on high, brush the pan with olive oil and add a scoop of crepe mixture. Cook on both sides for a minute or two until cooked through. Continue with the rest of the mixture. Serve with raw honey or maple syrup and dark, shaved chocolate.



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