Since no longer working from home I tend to start my mornings with my usual matcha mylk and have my actual breakfast in the office. This means it’s something easy to transport like energy balls (these Cinnamon Raisin Energy Balls are a firm favorite). While I could happily eat dates in any shape or form all day every day, I do enjoy a proper “weekend breakfast”. Besides the satisfaction of actually eating something more special, the process of whipping up the batter and cooking in my pjs has its own sense of comfort to it.
The inspiration behind these crepes was, unsurprisingly, carob powder, which is a delicious alternative to cacao powder. It’s made from large bean-shaped pods that grow on trees (in Croatia I was able to pick and munch on them directly from the tree – doesn’t get much better!) and the powder itself has an almost caramel-like aroma.
Carob Crepes
Makes: 1 serving (2 crepes)
Ingredients
- 85g flour (I used a mix between wholemeal and regular spelt flour)
- 15g carob powder*
- pinch of salt
- ca. 1/2 cup + 4 tbsp / 185 ml plant mylk
- 1.5 tbsp date syrup**
- oil for cooking (e.g., coconut oil or cacao butter)
- Toppings: more date/maple syrup; nut butter and/or chocolate spread, fruit, jam, hemp seeds, crushed nuts, etc.
Method
- Combine the flour, carob and salt.
- Add the mylk and the date syrup and stir, ensuring there are no lumps.
- Heat some oil or cacao butter in a non-stick pan. Once hot, pour in enough of the batter to coat the pan and slightly reduce the heat. When cooked underneath (ca. 2-3 minutes) and flip to cook on the second side.
- Once all the batter has been used up, serve the crepes with any desired toppings. I would definitely recommend some more date or maple syrup to really enhance the sweetness of the carob (plus, it’s simply how you eat crepes in my books 🙂 ) and I love drizzling some nut butter on top and adding any fresh fruit I might have, like banana and ideally some berries.
* I used the organic carob powder from Dattelmann (international shipping). I also get my dates and date syrup from there. I’ve been using their products for years and am super happy with them! If you’re interested you can use the discount code “blueberry15” for 15% off items not already discounted.
** If you substitute maple syrup you’ll require slightly less liquid, so reduce the mylk to ca. 1/2 cup and 2 tbsp / 155 ml.
Enjoy!
Feel free to tag @blueberrysmiles22 if you share your creations on instagram, so I can share in the joy 🙂
Blueberrysmiles 