Crepe Rolls with Chocolate Cream, Chestnut Puree and Plum Jam

It’s been a while since the last time I had crepe rolls for dessert. Jam filled crepes were my favorite when I was little but as you know they’re a bit fattening so now I rarely eat them. In my opinion there is nothing wrong to indulge yourself with some delicacies once in a while, so yesterday I made these delicious crepes – my healthier version.  

The great thing about it is that you can use any filling you like. I used homemade chocolate cream, chestnut puree and plum jam. All these fillings are very healthy and sugar-free.

Hope you’ll like this recipe.

Ingredients for about 10 crepe rolls:

-          150g whole wheat flour *

-          250 ml water

-          2 eggs (or egg substitutes for vegans)

-          Oil – for frying

*The desired consistency should be like yoghurt – not too thick, not too thin. You may need to add more flour or water, it depends.

Directions:

Beat the eggs. Combine the water with the eggs (or egg substitute). Sprinkle the flour while continuously stirring until it has the right consistency.

Heat some oil in a frying pan over medium high heat.  Grease the whole surface of the pan and then pour the oil in a cup. You’ll be reusing it.

Pour the batter in the pan, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook on the other side. Repeat the process until you use up all the batter.

All you need to do now is fill it with chocolate, jam or anything else you want. You can use even salty fillings.