Red Velvet Crepes with Whipped Cream and Chocolate Ganache
A few notes... the beets must be raw, to get a nice color, no cooked love beets sorry. I indicate 1/2 cup loosely packed OR 1/3 cup packed because they should be about the same thing. Too much beet will make the batter too thick. If this happens add a little extra milk. The raspberry wine vinegar adds such a nice taste, and if you don't know what else to do with it make my Raspberry Vinaigrette. You can substitute apple cider vinegar or lemon juice, just make sure to use something because the acidity helps maintain the beautiful color of the beets. Try not to over or under cook the crepes. If you try to flip too soon, they can fall apart and if you leave them on too long they can get darker in color and too well done. You must refrigerate your coconut cream overnight to get it cold so don't forget that step the night before! Make sure you are using cold full fat unsweetened coconut cream for the whipped cream. You can use the solid fat on top of a Coconut Milk can, but only use the solid fat or it won't whip. I recommend the linked coconut milk and coconut cream based on taste, texture and quality. You will not end up with cool whip, but a rich and thick coconut cream that is delicious.
Red Velvet Crepes with Whipped Cream and Chocolate Ganache
For the Crepes
*Makes 4-6 crepes, serves 21/2 cup loosely packed OR 1/3 cup packed RAW beet, peeled, grated (use a cheese grater)
2 large eggs
2 tbsp butter or Coconut Oil , melted
2 tbsp Tapioca Flour
2 tbsp Coconut Flour
1 tbsp Cocao Powder
1 tsp vanilla extract
1/4 tsp salt
2. Blend all ingredients into a batter.
3. Butter your pan and drop 1/4 cup into pan per crepe. Swirl the pan so the batter is in a thin even layer. Cook for 2-3 minutes and then flip and cook on the other side. Makes 4-6 crepes. Set aside to cool.
2 tbsp honey
1 tsp Arrowroot Starch Flour
1 tsp vanilla extract
3 tbsp Coconut Cream
1/2 tsp vanilla extract
1/4 tsp salt
Directions
1. Preheat medium sized skillet to med-low (3-4 setting).2. Blend all ingredients into a batter.
3. Butter your pan and drop 1/4 cup into pan per crepe. Swirl the pan so the batter is in a thin even layer. Cook for 2-3 minutes and then flip and cook on the other side. Makes 4-6 crepes. Set aside to cool.
For the Whipped Cream
1 1/2 cups Coconut Cream, cold from refrigerator overnight2 tbsp honey
1 tsp Arrowroot Starch Flour
1 tsp vanilla extract
Directions:
Place all ingredients in a large mixing bowl. Beat with a hand mixer on med-low 2-3 minutes, until whipped peaks form.For the Chocolate Ganache
1/3 cup Chocolate Chips3 tbsp Coconut Cream
1/2 tsp vanilla extract
Directions:
Melt all ingredients in a saucepan on lowest setting stirring frequently until combined into a thin sauce.
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