My experiments with legume flours continue. I read many recipes, but this one, which I had noted down on a slip of paper, really intrigued me. So today I prepared a unique dessert: pea crepes and rum chocolate, a gluten-free, protein-rich, and relatively low-calorie dessert. These crepes are made with eggs, water, a little cocoa, and pea flour. The sauce, delicious, with 70% chocolate, rum, and water. Very aromatic, it smells of cinnamon, ginger, and cardamom. There is no sugar, but if you really want to add it, you can make flambé crepes in the hot pan with brown sugar and rum. I tried it, and they are even more delicious. Speaking of which: chocolate lovers like me, I recommend trying the Queen of Sheba, a very soft dark chocolate cake, the chocolate salami, and the double chocolate shortbread.
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 371.37 (Kcal)
- Carbohydrates 29.55 (g) of which sugars 9.28 (g)
- Proteins 10.31 (g)
- Fat 23.02 (g) of which saturated 10.60 (g)of which unsaturated 10.52 (g)
- Fibers 10.02 (g)
- Sodium 231.03 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Crepes
- 2/3 cup pea flour
- 2 tbsp unsweetened cocoa powder
- 1 cup water
- 1.5 tbsp sunflower oil
- 1 pinch salt
- 2 eggs
- 5.3 oz 70% dark chocolate
- 2 tbsp rum
- 2 cloves
- 1 tsp ginger powder
- 1 tsp cinnamon powder
- 1 pinch pepper
- 2 cardamom (pods)
Tools
You need a good non-stick pan and an immersion blender, an indispensable tool in the kitchen. If anyone wants to buy one, I recommend two models, a more expensive and well-equipped one, with a spiralizer for making vegetable spaghetti, and a much simpler one but with an excellent motor. I own both and they work great.
How to Prepare the Pea Crepes and Rum Chocolate
Prepare the crepe batter in a bowl, by mixing pea flour, water, eggs, and oil, not forgetting a pinch of salt. We can do this with a whisk or an immersion blender. Once ready, this batter rests in the fridge for at least an hour, but even overnight.
Start by putting the chocolate broken into pieces in a small saucepan, along with the 50 ml of water. Keep the heat very low, without stirring. Once the chocolate is melted, add the rum, cinnamon, and ginger, cloves, and two split cardamom pods. If the cream is too thick, we can add a little more water until reaching the right consistency. Adjust according to your intentions: if you decide to eat the crepes only with chocolate, you will need a more liquid cream; if you intend to make flambé crepes, instead, it will be better to use a thicker cream. The more the chocolate sauce rests, the more aromatic it will be.
Heat a non-stick pan well and grease it with a knob of butter, only the first time. Pour two small ladles of batter into the pan, spreading it well. Unlike the classic wheat flour batter, to become crispy and allow us to turn it, this needs to cook for a few minutes. I made six pea flour crepes. We ate three with the slightly warm chocolate sauce; the other three, we filled, folded into quarters, and flambéed with brown sugar and rum.
Both versions are good.
Ideas and Tips for Using Legume Flour
With pea flour, I’ve already made savory crepes filled with pumpkin and chestnuts, while with lentil flour I propose gnocchi with celery and sage ragout. I will surely experiment with more recipes, but legume flours can also be added to soups and creams, to increase their mineral and nutrient content and improve their consistency.
Return to the HOME: there are more recipes, sweet and savory, for holidays or everyday meals, and many vegetarian dishes. Follow me on Facebook and Instagram: you’ll find quick recipes, many useful tips, and you’ll never be without ideas for dinner.
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