Chocolate crepes (made without butter) topped with homemade salted caramel sauce and popping candy.
I know a lot of people have been talking about how much you sucked. And yes, you gave us plenty of surprises that I found unpleasant. I mean, did you really have to take Professor Snape and Princess Leia away from us!? But I just wanted to say ‘thank you’ for this amazing picture of Usain Bolt and these adorable panda cubs.
And 2017, if you’re listening, why don’t you try and be a really fabulous year? Show 2016 how it’s done.
I hope you’re as excited as I am to ring in the new year (and, perhaps more importantly, kiss goodbye to 2016)!
It has become a bit of a tradition on this blog to celebrate the end of the year with pancakes. At the end of 2014 there were the Banana Split Pancakes; the next year it was Champagne Pancakes with Berries. Since 2016 was a topsy-turvy year, I decided to mix things up a little and go with crepes. But not just any crepes, chocolate crepes with a few not-so-subtle surprises.
So, what are these ‘surprises’? All the surprises are in the toppings – so if you’re sick of surprises by now, then you can leave them off. These crepes are topped with (a) salted caramel sauce; and (b) popping candy!
Since it’s New Year’s Eve, the idea behind these crepes is that the popping candy – otherwise known as Pop Rocks – would add some fireworks-style fun to this breakfast (or dessert). But, if popping candy isn’t your thing, then the crepes just as good sans candy. Or try replacing the popping candy with chocolate chips, chopped nuts and/or sprinkles.
The crepes themselves are less indulgent than many chocolate crepes out there. The crepe batter is made without butter and without refined sugar. I figured that if the crepes are on the lighter side, then we can go nuts with the toppings.
That’s how these things work, right?
Well, I think that’s all I have to say for this year. There’ll be some ‘healthier’ oatmeals and such on the blog in January (or at least that’s the plan). Let’s hope that 2017 can be a wonderful year for us all!
Happy New Year!
- 1 cup (125g) all purpose flour
- 2 tablespoons (10g) cocoa powder
- ¼ teaspoon salt
- 2 eggs
- 2 tablespoons (30mL) maple syrup
- 1 teaspoon vanilla extract
- 1 cup (240mL) milk
- Sliced banana
- Salted caramel sauce
- Popping candy (optional)
- Sift the flour and cocoa powder into a large bowl. Add the salt, and make a well in the center of the mixture.
- Add the eggs and lightly whisk them with a fork, incorporating a small amount of flour into the eggs. Mix the maple syrup and vanilla extract into the eggs.
- Pour in the milk a little bit at a time, while gradually mixing in all of the flour from the edges of the bowl. Once all of the milk and flour has been incorporated, it should resemble a thin batter (with a similar consistency to light cream).
- To remove any lumps, pass the batter through a sieve. Alternatively, use electric beaters to briefly beat the mixture until smooth. Let the batter sit for 20 minutes.
- Preheat a skillet or crepe pan over medium heat, and then grease with cooking oil spray. For each crepe, add ¼ cup of batter and then swirl the skillet to spread the batter.
- Cook the crepes for about 1 minute on the first side, or until the edges are dry and begin to curl upwards a little bit. Flip, and cook for around 30 seconds on the other side. Adjust the stove heat as needed.
- Top or fill the crepes with sliced banana. Drizzle over plenty of salted caramel sauce and, if desired, sprinkle over some popping candy.