Monday, 4 February 2013

Carob crepe on a rainy day

A rainy day is as beautiful as a sunny day.
Both exist, each one as it is”.
Alberto Caeiro, in “Poemas inconjuntos”

  Back to the kitchen... Nothing better than a rainy day to stay home and sweeten the palate with an exquisite and simple dessert! Yummy, just mouth watering...
  Today's inspiration evokes the sweet memories of chocolate. For those who don't know me, chocolate is my sin! Since childhood that the cocoa parfum holds me in a kind of magic potion, dominating my senses and growing the pleasure of enjoying chocolate.
  We all know that chocolate is calorically rich and it was thinking about that that I developed this recipe, to get a less low fat dessert, using the “healthy chocolate”, carob. The result was a delicious vegan crepe that I served with a juice full of colour, appealing to the power of the Sun that has been hidden these days.

Bon appétit!

Ingredients for the crepe:

2 tbsp all-purpose flour
½ tbsp carob powder
3 tbsp + ½ tsp vegetable milk
1 tbsp demerara sugar
½ tsp cinnamon powder
¼ tsp baking soda
½ tsp vegetable butter for greasing the pan
Oat cream, chocolate cream, grated nutmeg and cinnamon powder for the final touch!

  Mix the all-purpose flour, the carob powder, the cinnamon powder and the baking soda.
  Add the sugar and mix again.
  Add the vegetable milk and combine all the ingredients.
  Heat a pan and grease it with the butter.
 Using a ladle, place the dough in the center of the pan and spread it with circular movements until the dough is thin.
  Let both sides bake in low flame.
  Choose a beautiful plate to put the crepe.
  Roll the crepe and garnish it with the oat crem, the chocolate cream, the cinnamon and the grated nutmeg.

For the juice:

1 large carrot
1 large orange
100 gr pumpking without the skin

 Wash all the ingredients and juice.

© veggie delicious food, January 2013

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