Chocolate Crêpes with Nectarine and Chia Seed Jam
Try these easy to roll chocolate crêpes stuffed with whipped cream and delicious nectarine and chia seed jam. These would make a delicious breakfast or dessert.
Substitute:
- No nectarines? Try with berries, plums or peaches.
- No olive oil? Use melted butter instead.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
For the crepes:
250 g Plain flour
20 g Caster sugar
20 g Cocoa powder
4 Eggs
500 ml Milk of choice
100 ml Water
2 tbsp Olive oil (plus extra for cooking )
For the jam:
4 Nectarines
1 tbsp Chia seeds
1 tsp Vanilla paste
For the whipped cream:
130 ml Double cream (or oat whipping cream)
1 tbsp Caster sugar
Recipe:
- Combine the flour, caster sugar and cocoa powder in a large mixing bowl.
- Make a well in the center, and add the eggs, milk, water and olive oil.
- Whisk until well-combined and smooth.
- Roughly chop the nectarines, then put them in a small saucepan, along with the chia seeds and vanilla.
- Cook over low heat for 10 minutes, until the fruits are soft. Blitz in a food processor until smooth.
- Lightly grease a large frying pan, and place over medium-high heat. When the pan is hot, pour in some of the batter and cook for 1 minute on each side. Repeat until all the batter is used - you should have enough to make 10-12 crêpes.
- In a large mixing bowl, whisk the cream until stiff peaks form. Add the sugar and whisk again until combined.
- Spread the whipped cream and nectarine jam into the chocolate crepes.
- Fold into triangles, or rolls – whichever you'd prefer.
- Enjoy
- !
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. The jam will keep for up to 7 days in the fridge, or up to 1 month in the freezer.
Leftovers
Make chocolate crêpes suzette. Fold the crêpes into triangles and pan-fry in butter, orange zest, orange juice and splash of brandy or orange liqueur. Serve warm with ice cream.
