Red Velvet Crepe

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Popularized in the 1940, red velvet flavor is associated with cocoa and red food coloring. Originally, the red color is due to the chemical reaction of acid in unsweetened bar chocolate and natural (non-alkalized) cocoa powder in conjunction with an acidic liquid (generally buttermilk or sour milk) with an alkali (baking soda), which reveals the red anthocyanin, a water-soluble vacuolar pigments. This crepe is naturally colored and delivers the nutrients of beets and strawberries. I filled the crepe with cottage cheese and topped it with toasted coconut shreds, rasberries, blueberries, a pinch of hemp seeds and a drizzle of dark chocolate syrup.

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Ingredients:                                                                                                                                                               yield: 1 person

1/4cup whole wheat flour       2tsp white sugar           a pinch of salt          beet and strawberry juice

Filling: 1/3cup cottage cheese or greek yogurt

Toppings: chocolate sauce      2tsp toasted coconut shreds      berries      1tsp hemp seeds

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Procedure:                                                                                                                                                                                                                                         In a bowl mix al the ingredients for the crepe and mix them with the beet and strawberry blend until crepe consistency. Turn on a pan on medium heat and spary coconut oil. Pour all the batter and move in circular movement to spread the batter. Let it cook until the crepe looks firm (about 2mins). Then, flip and cook 45secs more.

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Transfer the crepe to the serving dish. Fill the crepe with the cottage or greek yogurt and close it. Add the toppings and chocolate sauce.WP_20150405_007

Nutritional facts: 6g fat      43g carbohydrates      15g protein

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