I believe in the timing of things. My impatience often being put in its place by the realization that things happen when they’re supposed to - in their own time.
I toyed around with caramel sauce two years ago and for one reason or another abandoned the endeavor. But a few weeks ago I woke up on a blustery Friday morning determined to make caramel. I’m not exactly sure why this strong need, but I’m not one to question inspiration so I listened.
Typical caramel requires cream and sugar and since none of those are part of my diet, I set up camp around the stove determined to find the right substitutes to make my caramel dreams come true. I wanted a sticky, luscious consistency; sweet, salty, with a certain depth. I have to admit it’s not a bad job sitting near the stove with a spoon continuously adjusting and tasting, lips sticky from the concoction.
Then to my utter surprise, the caramel sauce I had dreamed of was becoming a reality before my eyes. Something so simple, with so few ingredients, yet so velvety and rich. A sprinkle of flaked salt and there it was, caramel sauce in all its glory.
With a jar of caramel sauce on my hands, I wondered what I could put it on. Sure, I could use my finger as a spoon and slowly make my way through the jar over the coming days, but I thought a more appropriate vehicle would be in oder and one that everyone could enjoy. Chocolate crepes were an obvious choice.
And so a little French paleo magic happened in my kitchen when chocolate crepes and salted caramel sauce met. I could go into detail about how delicious the combination is but I’ll let you try it for yourself…
paleo chocolate crepes with salted caramel
prep time: 5 minutes
cooking time: 25 minutes
makes: 10 crepes
For chocolate crepes
3 room temperature eggs
1/2 cup fine almond flour
2 tbsp cassava flour
5 tsp cashew or almond milk
1/4 cup melted coconut oil
2 tbsp cocoa powder
1/2 tsp vanilla extract
For salted caramel sauce
3/4 cup coconut cream
1/2 cup coconut sugar
1/4 tsp vanilla extract
pinch of flaked salt or regular sea salt
small sauce pan
large mixing bowl
crepe pan or small stick frying pan
In a small sauce pan, add coconut sugar, coconut cream and vanilla and bring to a boil. Reduce heat to low and simmer caramel for 25 minutes, stirring regularly.
When caramel has thickened, add a pinch of sea salt (or to taste) and pour into glass jar. Can be stored in the refrigerator for up to 2 weeks.
In large bowl combine all ingredients under crepes and whisk well.
On medium heat coat crepe pan with a little coconut oil. Add 1/4 cup of crepe batter and tilting pan, distribute evenly until you have the desired thickness. Cook for 1-2 minutes per side or until you start to see bubbles.
Continue with with the rest of the batter.
Serve with salted caramel sauce and optional, add banana slices as well.
You can store leftover crepes in the fridge for up to a week and re-heat for a few seconds in the micro or dry frying pan.