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Breakfast In Bed

By Anonymous


Breakfast in bed is one of the most traditional Valentine’s Day gifts that never seems to go out of style. Waking up in the morning is made easier with the added surprise a delicious and healthy breakfast you didn’t have to slave over. Plus if you’ve read this blog before, you’re familiar with my ranting on how important breakfast is! This classic and tasty breakfast comes straight from the heart (well originally France technically) and is sure to surprise and make your sweetie love you even more!

Chocolate Crepes with Raspberry Sauce

Ingredients:

  • 1 cup fat-free milk
  • 1/2 cup fat-free evaporated milk
  • 2 egg whites
  • 1 egg
  • ½ cup all-purpose flour, ½ cup eSutras Organic Amaranth Flour
  • ¼ cup and 1/3 cup eSutras Organics Evaporated Raw Cane Juice Sugar
  • 1/4 cup eSutras Organics Organic Cocoa Powder
  • 1/2 teaspoon eSutras Organics Sea Salt
  • 4-1/2 teaspoons soy lecithin
  • 1 cup water
  • 4-1/2 cups fresh raspberries, thawed, divided
  • 1 teaspoon eSutras Organics Cocoa Vanilla sugar

Directions:

  • In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa powder and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  • In a small saucepan, combine sot lecithin and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and blend for 2-3 minutes or until pureed.
  • Strain puree into lecithin mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
  • Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
  • Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
  • Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with Cocoa Vanilla sugar.

Bon Appétit!

Teri Ridley, eSutras Organics

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