I've tried a lot of cinnamon roll recipes in my years of baking and occasionally find a new "favorite". Well, people, this one just rose to the top and clobbered the rest with its gooey, sticky goodness. Pioneer Woman cinnamon rolls are, like, an institution.

According to Pioneer Woman (and I completely agree), the problem with most cinnamon rolls is that there's too much bread and not enough goo. People fight over the center of the roll, but with these, there' no need for that because . . .

THE WHOLE THING TASTES LIKE THE MIDDLE.

If you don't like gooey-sticky cinnamon rolls, then you would absolutely hate these. For the rest of you, . . . at least try them once in your life. Life-changing? Absolutely.

I tweaked Pioneer Woman's cinnamon roll frosting because I don't use coffee in anything I bake (or cook). So I added some cream cheese and maple flavoring to the frosting instead. Holy cow -- they taste like maple bar doughnut frosting. Absolutely incredible.

I also use avocado oil instead of vegetable oil and usually swap out the milk for almond milk. It's still super tasty. I'd love to make a gluten-free version of these, but honestly, I'd just rather have the real thing.

You Will Love These Pioneer Woman Cinnamon Rolls

• So gooey and soft!
• Makes a lot (for gift giving!) or a little (for a weekend treat).
• Roll them out, put them in a pan and freeze for later! They thaw and bake up beautifully.

What You'll Need for Gooey Cinnamon Rolls

• Whole milk: Trust me. The extra richness in whole milk will make the most decadent dough.
• Avocado oil: I prefer this to using vegetable oil in baking, but you can use what you have. Just don’t use coconut oil or olive oil.
• Sugar: Just regular, granulated sugar. Don’t make any natural sweetener substitutions here – we’re not trying to make these healthy. There are other recipes for that.
• Dry yeast: Instant yeast and active dry yeast both work.
• All-purpose flour: Same as the sugar. Don’t try to swap out for whole grain or gluten free or you’ll be sad.
• Baking powder: Everyone has this right?
• Baking soda: This too?
• Salt: I use pink salt. Use whatever fine salt you have.
• Butter: Yep, 3 sticks.
• Brown sugar: makes the best cinny filling!
• Cinnamon: Of course.
• Powdered sugar: For the frosting. There isn’t a swap for this.
• Cream cheese: Makes the best frosting!
• Maple flavoring: If you’re looking for a flavoring that isn’t artificial, this is a good one.

How to Make Gooey Cinnamon Rolls

1. Mix the milk, avocado oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool.
2. When the mixture is lukewarm, sprinkle in both packages of Active Dry Yeast. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
3. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together.
4. Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.
5. Drizzle ½ to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
6. Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam of the roll to seal it.
7. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
8. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 until light golden brown, about 15 to 18 minutes.
9. For the frosting, cream the powdered sugar, butter, and cream cheese together very well. Add the maple flavoring, half of the milk, and a pinch of salt. Beat until the frosting thins out and there aren't any lumps.
10. Frost the cinnamon rolls while they're still warm so the frosting melts into the rolls.
11. Try not to eat the entire pan.

Pioneer Cinnamon Rolls Variations

• Swap out the maple and cream cheese in the frosting for strongly brewed coffee (like PW’s original recipe).
• Use a fruity jam filing instead of cinnamon. Strawberry or raspberry would be delicious!
• Use a citrus curd or a creamy citrus filling with orange or lemon.
• Add chocolate chips to the filling.
• Make them dairy free by using dairy free butter and almond milk.

Tips for Ooey Gooey Cinnamon Rolls

• Don’t skimp on the ingredients. Yes it’s a lot of butter. Just do it anyway. That’s what makes them so gooey and delicious.
• Don’t overbake them!
• Don’t try to make these gluten free unless you’re an experienced gluten free baker. Even then I’d suggest finding a specifically gluten free recipe for the dough and then adapting the filling/frosting to this recipe.

Storing Gooey Cinnamon Rolls

These rolls store well (with icing) covered for up to 3 days. I suggest warming them up before serving after a day or two. You can freeze them, but I’d suggest freezing before baking.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Maple Cinnamon Rolls

Yield: About 50 rolls

This is, hands-down, the best recipe for cinnamon rolls in the entire internet. Truly. The entire roll has the taste and texture of the MIDDLE. How's that for amazing? And the cinnamon roll frosting is to die for -- maple + cream cheese is a match made in heaven.

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Ingredients

For the rolls:

Toggle ingredient group

• 1 quart whole milk (almond milk is ok)
• 1 cup avocado oil
• 2 cups sugar
• 2 packages active dry yeast (I used instant yeast that I store in the freezer)
• 9 cups all-purpose flour
• 1 teaspoon (heaping) baking powder
• 1 teaspoon (scant) baking soda
• 1 tablespoon (heaping) salt
• 1 ½ cups butter (yep, 3 sticks)
• 1 cup brown sugar
• ¼ cup cinnamon

he maple frosting:

Toggle ingredient group

• 1 2-pound bag of powdered sugar
• 8 Tablespoons butter, softened
• 4 ounces cream cheese, softened
• 1 Tablespoon maple flavoring
• ½ cup milk
• pinch of salt

Instructions

1. Mix the milk, avocado oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour.
2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
3. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down.)
4. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.
5. Drizzle ½ to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
6. Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam of the roll to seal it.
7. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. (At this point you can cover them and put them in the freezer. When you're ready to make them, just pull them out and stick them on the counter for a few hours until they thaw and rise, which happened quicker than I though.)
8. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 until light golden brown, about 15 to 18 minutes.
9. For the frosting, cream the powdered sugar, butter, and cream cheese together very well. The mixture will be very thick. Add the maple flavoring, half of the milk, and a pinch of salt. Beat until the frosting thins out and there aren't any lumps. Add the rest of the milk if you want the frosting to be thinner.
10. Frost the cinnamon rolls while they're still warm so the frosting melts into the rolls.
11. Try not to eat the entire pan.

Notes

Note: Adapted from The Pioneer Woman's recipe

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This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Cinnamon Rolls (Pioneer Woman Recipe) appeared first on Perry's Plate.

Chia seeds are incredibly nutritious. The fiber content alone makes it a rockstar food, but they’re also a good source of protein and healthy fat.

This recipe is intended to be a springboard for however you’d like to customize it! Swap out the coconut milk for another type, use whatever sweetener you prefer, and add your favorite fruit.

About Chia Seeds

Did you know chia seeds can absorb 10x their weight in liquid?! Amazing.

These little seeds are also packed with a lot of nutritional value. They're a good source of quercetin (a natural antioxidant), fiber, and have good amounts of calcium, magnesium, and a bit of protein.

TIP: Use chia seeds as a vegan egg replacement!

1 T chia seeds + 3 T water and let it sit for 15 min. Add to the recipe when it calls for 1 egg.

Making chia pudding is crazy easy, although it does have an interesting texture that not all of my kids enjoy. I've buzzed it up in my blender to smooth it out and that helps them like it more. 

It's also easily made dairy free and it's naturally gluten free. Yay!

I buy my chia seeds at Costco, but they're available at just about every grocery store and online.

What you'll need for Chia Pudding with Coconut Milk

• Coconut Milk: Both light and full-fat would work here
• Chia Seeds
• Maple Syrup or your preferred sweetener
• Sea Salt
• Vanilla Extract
• Mangoes: I love mangoes here, but you can use any type of fruit you prefer
• Toasted Coconut Flakes: Optional, but delish

Coconut milk to chia seed ratio

I prefer to use ⅓ or ¼ cup chia seeds for every cup of liquid. Use more chia seeds for a thicker pudding.

Because I'm using a thicker liquid like creamy coconut milk, the pudding ends up being thicker than it usually would. I like it this way, but if you prefer a looser pudding, use more liquid or reduce the amount of chia seeds by a couple of tablespoons.

What kind of milk to use in chia pudding

You can make chia pudding with any kind of milk -- regular dairy milk, or dairy free milks like almond milk, and oat milk work well, but I especially love using canned coconut milk. I love all things coconut and the coconut milk makes it super creamy and delicious. And more dessert-like (which is my goal most of the time. Ha.)

You can use full fat coconut milk or light coconut milk in this, depending on your preference. Obviously, light coconut milk will have less fat if you're tracking macros or concerned about that.

What kind of sweetener is best?

I like to use pure maple syrup when I make chia pudding, but you can use honey, any granulated sweetener (like coconut or maple sugar), or a low-carb sweetener like Stevia or monkfruit.

How to make Coconut Chia Pudding

All you need to do is whisk together the chia seeds, milk of your choice, and sweetener of your choice. (And vanilla extract if you like!) Then you chill it overnight (or a couple of hours if you can't wait that long). 

Patience is good here -- you'll want those chia seeds to absorb as much of the liquid as they can.

That's it!

Tips for making chiTips for making Coconut Milk Chia Pudding

Whisk, wait, and then whisk again.

What I mean is... whisk everything together inially, then wait 5-10 minutes. Whisk it one more time and then put it in the fridge for a few hours. 

This prevents the chia from initially sinking to the bottom and creating a big, stiff blob on the bottom. You'll thank me later.

You'll have to stir it one more time before serivng to make sure there aren't any clumps, too.

How to serve Coconut Chia Seed Pudding

Chia pudding makes a great snack or breakfast! And can be prepared more decadently for a healthier dessert option.

If you're like me, you'll take a few bites out of the container while standing in front of the open refrigerator.

If you'd like to eat it in a more civilized manner, then add some to a bowl and top with fruit, granola, yogurt, and a sprinkle of hemp seeds, cacao nibs, or other healthy things. Here are a few of my favorite combos:

• Mango + toasted coconut flakes (my favorite with this coconut milk chia pudding)
• Diced apples + a spoonful of peanut butter + pinch of cinnamon or Chai Spice
• 1-2 scoops Chocolate collagen powder stirred in + a spoonful of peanut butter (this PB chocolate chia pudding is Steve's favorite)
• Berries + yogurt + granola

How to store Coconut Milk Chia Seed Pudding

Chia pudding keeps in the fridge for several days. This recipe actually makes a perfect amount to fit in a quart sized mason jar! 

Want more easy, healthy breakfast ideas?

More easy breakfast recipes from Perry's Plate

A Green Smoothie (that actually tastes good)

Best Homemade Granola (with coconut oil & low sugar)

Crispy Oven Sweet Potato Hash Browns

Homemade Chicken Breakfast Sausage

5-Minute Breakfast Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chia Pudding with Coconut Milk

Yield: 4 servings

Prep Time: 5 minutes

Additional Time: 2 hours

Total Time: 2 hours 5 minutes

This creamy coconut chia pudding is a delicious breakfast or snack topped with toasted coconut flakes and sweet mango! Prep a bunch ahead of time so it's always ready when you need a bite.

Print

Ingredients

• 1 14-ounce can coconut milk (light or full-fat)
• 1 cup water
• ½ cup chia seeds
• 3-4 Tablespoons maple syrup (see note)
• Pinch sea salt
• 1 teaspoon vanilla extract
• 2 ripe mangoes, cut into chunks
• ½ cup toasted coconut flakes, for serving

Instructions

1. In a medium bowl or large glass measuring cup, whisk together the coconut milk, water, chia seeds, sweetener, salt, and vanilla.
2. Let the mixture sit for 5-10 minutes. Whisk again to remove any clumps, and then cover and chill for at least 2 hours. (Overnight is my favorite!)
3. Give it one more good stir before serving.
4. Serve with a few spoonfuls of mango chunks and a sprinkle of toasted coconut flakes.

Notes

1. You can use any kind of sweetener here. Honey and maple work well. Low carb sweeteners and coconut sugar does, too, but coconut sugar turns the pudding a light brown color.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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• 
  LETS DO Organic Unsweetened Coconut Flakes, 7 OZ

Nutrition Information

Yield 4 Serving Size ¾ cup pudding
Amount Per Serving Calories 515Total Fat 32gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 87mgCarbohydrates 57gFiber 12gSugar 39gProtein 8g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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This Summer Berry Salad makes a great side dish everyone is sure to love!

In my 15+ years as a recipe developer I’ve been dedicated to creating recipes that make the most of seasonal ingredients. This berry salad is a perfect example of that! Summer ripe berries are delicious on their own, so I just tossed them in a little dressing to compliment their natural sweetness.

The acidity from the orange adds some brightness and the vanilla gives it a “creamy” note without any dairy. (Sneaky, right?) You’ll definitely be asked for this recipe if you take it to a potluck brunch!

Berry Salad Dressing

I really love orange with berries. And I love vanilla with berries. And I love orange and vanilla.

So, recipe math suggests... berries + orange + vanilla = steller combo.

And it was. Holy cow. I LOVED the way this vanilla orange honey dressing added a little more sweetness and citrusy goodness to this mixed berry salad recipe.

Summer Berry Salad Ingredients

• Fresh orange juice & zest
• Fresh Lime juice
• Honey
• Vanilla extract or vanilla bean paste
• Sea salt (just a pinch!)

How to wash and store berries for mixed berry salad

Berries are notorious for molding quickly -- especially after washing. Here's a little trick to store berries after washing so they don't spoil as quickly.

TIP: Soak berries in a very large bowl with 3-4 Tablespoons of white vinegar for 15 minutes or so. Rinse well. Spread them out on a clean kitchen towel to dry COMPLETELY before transferring them to a paper towel lined lidded container to chill.

This vinegar soaking method also helps to remove any pesticide residue if your berries aren't organic. Organic berries can be pricey and when my kids can eat entire containers in minutes... I don't always buy organic.

How to choose good berries for berry fruit salad

1. Zest the whole orange (about 2 teaspoons) and juice it (about ½ cup). Whisk together the orange zest, juice, juice from the lime (about 4 teaspoons), honey, and the first 5 ingredients in a medium to large serving bowl.
2. Trim the greens off the strawberries and quarter them. Add the strawberries to the bowl along with the rest of the berries.
3. Stir gently to coat everything in the dressing. Serve immediately or chill and serve within 2 hours.

TIP: Make sure your raspberries aren't too soft or they'll break apart in the salad and become part of the dressing. Actually that isn't necessarily a bad thing, but if you're not wanting that, choose ones that are more firm. And fold them in at the very end.

How to make mixed berry salad

Just whisk the dressing together in a big bowl, add the berries, then fold them carefully to get them all coated well.

Like I said before, if you're worried about your raspberries falling apart, fold them in after you've mixed the dressing into the salad to avoid breakage.

Can this Berry Salad Recipe be made ahead of time?

Berries start to break down really quickly after coated in citrus. You can probably get buy with an hour or two ahead of time, but no longer than that. Just keep it chilled until you're ready to eat.

Alternately, you can put the berries in a serving bowl and keep the dressing in another container, then combine them right before serving. That will save you a few minutes of prep time.

What to Serve with Berry Fruit Salad

If you're serving this fresh berry salad as part of a brunch spread here are some things that would go well with it!

Gluten-Free Crepes

Coconut Chia Pudding

Sweet Potato Hash with Chorizo

Quick Ham & Brussels Sprout Hash

Chicken Sausage Breakfast Bowls

Keto Breakfast Tacos

Best Homemade Granola

Berry Salad Recipe FAQs

More Fruity Salad Recipes on Perry's Plate

If you like this mixed berry fruit salad, try one of my other salad recipes with berries and other types of fruit!

Melon Salad with Ginger Mint Dressing

Cantaloupe, Prosciutto, & Burrata Salad

Strawberry Cobb Salad

Spring Greens & Strawberry Salad

Mango Cucumber Rice Salad

Asparagus and Grilled Melon Salad

Blackberry, Bacon, & Egg Salad

Grilled Jerk Chicken & Mango Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Mixed Berry Salad

Yield: 8

Prep Time: 15 minutes

Total Time: 15 minutes

This is the best berry salad I've ever had! Beautiful fresh mixed berries tossed in an orange vanilla dressing makes a colorful side dish for any meal or brunch.

Print

Ingredients

• 1 orange
• 1 lime
• 3-4 teaspoons honey
• 1 teaspoon vanilla extract or vanilla bean paste
• Pinch sea salt
• 1 ½ - 2 pounds fresh strawberries
• 1 pound mixed berries (blueberries, blackberries, raspberries)

Instructions

1. Zest the whole orange (about 2 teaspoons) and juice it (about ½ cup). Whisk together the orange zest, juice, juice from the lime (about 4 teaspoons), honey, anthe first 5 ingredients in a medium to large serving bowl.
2. Trim the greens off the strawberries and quarter them. Add the strawberries to the bowl along with the rest of the berries.
3. Stir gently to coat everything in the dressing. Serve immediately or chill and serve within 2 hours.

Notes

• Make sure your raspberries aren't too soft or they'll break apart in the salad and become part of the dressing. Actually that isn't necessarily a bad thing, but if you're not wanting that, choose ones that are more firm. And fold them in at the very end after mixing the salad together.

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The post Easy Berry Salad with Orange Vanilla Dressing appeared first on Perry's Plate.

I like it when breakfast and dessert overlap. Particularly in the form of a breakfast crumble.

Crumble + coconut cream/yogurt = breakfast

Crumble + ice cream = dessert

That's the kind of math my brain can handle, which makes me glad I'm married to a human calculator. He's nice to have around when I shop. And he's just nice to have around period.

We've been eating a lot of pomegranates this season. My kids will sit and spoon the arils into their mouths until a giant bowl (that took me 15 minutes to fill) is empty and there are purple spots on the kitchen tile (that took me 15 minutes to mop). We need to work on pacing ourselves, I think.

Do you have a favorite way to open them? Here's how we cut and de-seed our pomegranates. I'm too chicken to cut them in half and whack them with a spoon. (See comment above about mopping.)

Pomegranate arils remind me of cranberries in flavor, so I figured they'd be good in something like this. I've never baked with them before and was surprised to see that they held their shape, letting out just enough juice to tint the saucy part of the crumble ever so slightly.

Remember the Spiced Pear Breakfast Crumble that I posted last year? This is similar, but uses almond meal and coconut to make it completely grain-free!

I added the instructions for the Cinnamon-Vanilla Cream that we ate with this to the recipe. It's also great as a fruit dip!

If you're looking for another dessert-for-breakfast option, this Gluten-Free Peach Cobbler from Allergylicious would be amazing for those peach lovers in your life. Just hold back on the sugar a smidge and BOOM, breakfast.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grain-Free Apple-Pomegranate Breakfast Crumble

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This little breakfast crumble is perfect for a weekend brunch -- and it's gluten and grain-free! I love the little pomegranate jewels scattered among the tart apple pieces.

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Ingredients

For the filling

Toggle ingredient group

• 2 large tart apples (or 3-4 small/medium ones)
• 1 cup pomegranate arils
• 2 Tablespoons honey
• 2 Tablespoons freshly squeezed lemon juice (½ a lemon will do)
• 1 Tablespoon arrowroot powder (see note)
• 1 teaspoon cinnamon

For the topping

Toggle ingredient group

• 1 cup almond flour
• ½ cup shredded unsweetened coconut
• ½ cup chopped nuts (any kind)
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• Stevia, or another dry sweetener, to taste. (Equivalent to about a Tablespoon of sugar in sweetness.)
• ¼ cup melted coconut oil, divided

Instructions

1. Preheat oven to 375 degrees F.
2. Place apples and pomegranate arils in a 2 quart baking dish. Drizzle with honey and lemon juice. Sprinkle the arrowroot powder and cinnamon, and give it a stir. Pour 1 Tablespoon of the coconut oil evenly over the top.
3. In a small bowl, whisk together the almond flour, coconut, chopped nuts, ginger, nutmeg, and Stevia. Stir in the remaining 3 Tablespoons of coconut oil and mix well. You should have a thick, crumbly mixture. Spread it evenly over the fruit.
4. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes or until the top is golden brown and the apples are tender.

Optional topping: Cinnamon-Vanilla Cream - Just mix together 1 cup of whipped full-fat coconut cream or whole-milk yogurt with 1-2 Tablespoons of real maple syrup, ¼ teaspoon cinnamon, and ¼ teaspoon vanilla extract. This is great as a fruit dip as well.

Notes

Nat's Note: 1. Arrowroot powder is a grain-free substitute for flour or cornstarch and works like a thickener. If you don't have or can't find it, either leave it out or substitute an equal amount of cornstarch or double the amount of all-purpose flour.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Apple-Pomegranate Breakfast Crumble (Gluten and Grain Free!) appeared first on Perry's Plate.

This Chocolate Crepe Recipe will be your new Favorite Breakfast!

Crepes are one of those things that you just need to get the hang of before you like making them. And I'm going to show you all my tricks to making sure they turn out AND that you won't want to throw your skillet across the kitchen.

After making crepes for so long I'm not sure why it *just* occurred to me to make a chocolate version. Don't get me wrong, regular homemade crepes are fantastic. But these little guys taste like tender, paper-thin chocolate cakes.

You don't need any special ingredients or equipment either! (Looking at you, crepe pan.)

Chocolate Crepe Ingredients

• All-purpose flour - If you want to make these gluten free, use your favorite gluten free flour here. King Arther Gluten Free flour works well for these! Gluten free crepes are a little more fragile, but they're 100% doable.
• Unsweetened cocoa powder
• Milk - Use any type of milk you like here! It's easy to make these dairy free. Most of the time I use almond milk.
• Eggs
• Salt
• Sweetener - Regular crepes don't need much, if any sweetener, but the cocoa powder can make these a little bitter without a boost of sweetness. You can use any kind of sweetener here -- cane sugar, coconut sugar, maple syrup, etc.

How to Make Chocolate Crepes

1. Blend the crepe batter well. Let it rest to get rid of some of those bubbles.
2. Cook the crepes in a hot, buttered skillet for about 2 min, flipping once.
3. Stack them on a plate and cover them with a tea towel to keep them warm.
4. Serve with your favorite crepe fillings! More on this below.

Tips for making Chocolate Crepes

• Let the batter rest. I found that chocolate crepe batter doesn't have quite as many bubbles when blended as regular crepe batter, but you'll want the batter to rest so your first few crepes aren't mostly bubbly batter.
• Use a small skillet. You don't need a crepe pan. But using a small skillet is much easier than a large one -- especially if you're new at this.
• Make sure your skillet is hot enough. The batter should cook up in less than 2 min. It should sizzle, too. Adjust the pan temperature after the first couple of crepes to get the right temperature. The batter should sizzle when it hits the pan, but not scorch.
• Don't add too much batter. For a small skillet you only need 2-3 Tablespoons of batter. If you add more you'll end up with a thicker pancake.
• Don't try to flip the crepes too early. The sides should be easy to lift off the pan and the surface of the crepe should be mostly dry looking before you flip it. I use a rubber spatula to flip mine.
• If you get comfortable with one pan, try using two pans at once to make them even faster!

Chocolate Crepe Variations

Gluten Free and Dairy Free - Use gluten free flour and dairy free milk. And cook them in coconut oil.

Mexican Hot Chocolate Crepes - Add ½ teaspoon of cinnamon and a pinch of cayenne to the batter.

Peanut Butter Cup Crepes - Add 1 Tablespoon of peanut butter to the batter.

Our Favorite Fillings For Chocolate Crepes

These chocolate crepes are a great blank slate for a yummy chocolatey breakfast or dessert! Here are a few ideas for you to combine fillings and toppings.

Fruit: Strawberries, raspberries, blackberries, cherries, bananas, apples.

Toppings: Honey, maple syrup, powdered sugar, whipped cream, peanut butter, chocolate sauce (or Nutella), granola, sprinkles.

Chocolate Crepe FAQs

More Sweet Breakfast Recipes on Perry's Plate

Homemade Crepes - Here's my regular crepe recipe -- the oldest recipe on my website!

Coconut Chia Pudding - These easy chia pudding cups can be made with any kind of fruit.

Waffle Breakfast Board - This was for Valentine's Day but you could create this for any holiday. Or use crepes to make a big crepe board!

Superfood Beet Brownie Bowls - Another great recipe that could double as breakfast or a nourishing dessert!

Dark Chocolate Paleo Pancakes - Love these grain-free, dairy free decadent pancakes!

Paleo Chocolate Banana Protein Waffles - This one uses my favorite chocolate protein powder.

Apple-Pomegranate Breakfast Crumble - Serve with yogurt for a tasty breakfast.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Crepe With Chocolate

Yield: About 15 crepes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

If crepes seem intimidating to you, you're in the right place. I've made thousands of crepes over the last 20 years and have some great tips to ensure you have success with yours! You'll especially love these chocolate crepes -- and you do NOT need a special pan!

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Ingredients

• 1 ⅓ cup milk (any kind)
• 3 eggs
• 3 Tablespoons pure maple syrup (see note)
• ¾ cup all-purpose flour
• 3 Tablespoons unsweetened cocoa powder
• ½ teaspoon salt
• Butter, for frying

Instructions

1. Add all of the ingredients in the order listed (except the butter) into a blender and blend until smooth. You can also whisk the ingredients together in a bowl until smooth. Let the batter sit for 15-20 minutes if there are a lot of bubbles on top.
2. Heat a small 8-inch skillet over medium high heat. Spread a little butter to lightly coat the skillet (I use a half-wrapped stick of butter. It's quick and easy.)
3. Add a small amount of crepe batter to the hot skillet and tilt the pan around so the batter covers the bottom and creates a circle shape.
4. Cook until the edges and most of the top of the crepe is no longer wet looking, about 1 min. Bubbles should also break the surface.
5. Run a rubber spatula around the edges of the crepe to loosen it and then flip it over. Cook it for another 20-30 seconds, then transfer it to a plate.
6. Cover it with a tea towel to keep warm and repeat the process with the remaining crepe batter, adding butter before each crepe.
7. If the crepes aren't cooking up in at least 90 seconds on the first side, turn the heat up a bit. If they're cooking too fast and starting to scorch, turn the heat down. It might take you a few crepes to get the right temperature.
8. Serve crepes however you like! I like them with berries and whipped cream. You can also drizzle some honey, maple syrup, or chocolate sauce on top.

Notes

1. You can use any kind of milk here. Coconut milk will give them a pronounced coconut flavor.
2. To make them gluten-free, swap out the flour with a gluten-free blend that also works well for pancakes. They'll be a little more fragile, so keep that in mind when you're flipping them.
3. Make sure your pan is hot enough before adding the batter. It should sizzle in the pan.

Recommended Products

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• 
  King Arthur, Measure for Measure Gluten Free Flour

Nutrition Information

Yield 5 Serving Size 3 crepes
Amount Per Serving Calories 207Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 123mgSodium 305mgCarbohydrates 27gFiber 1gSugar 11gProtein 8g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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The post How to Make Chocolate Crepes appeared first on Perry's Plate.

Just a word of warning: buckwheat pancake batter looks like wet concrete. It is what it is. These babies aren’t winning any beauty contests, but what they lack in appearance they make up for in flavor and nutritional benefits!

Buckwheat flour is a good source of fiber and protein compared to other flours. And despite it name, it’s not related to wheat. It’s actually gluten free! You may even replace the pastry flour in this recipe with gluten free all-purpose flour to make this pancake mix gluten free.

Buckwheat Pancake Mix Ingredients

• Buckwheat Flour: You can find this in most large bulk sections at the grocery store, sometimes in the baking aisle, and always online.
• Whole Wheat Pastry Flour: I like this flour in this pancake mix because it maintains the tender texture (unlike regular whole wheat flour) You could also use regular all-purpose flour or a gluten free all purpose flour mix to make this completely gluten free.
• Granulated Sweetener: A little sweetness compliments the nutty flavor of the buckwheat flour nicely. You can use regular granulated sugar or a more natural sweetener, like coconut sugar. You could also omit this from the mix and add a little liquid sweetener when you make your batches of pancakes instead.
• Salt: I use fine sea salt or pink salt.
• Baking soda: Obviously… for the fluffing action.

How to Make Buckwheat Pancake Mix Recipe

1. Add all of the ingredients to a large lidded container. Shake it up REALLY well and store at room temperature.
2. That’s it!

How to Store Homemade Buckwheat Pancakes

Store any leftovers, covered either at room temperature for a couple days or in the fridge for longer. The longer they’re in the fridge, the more they’ll dry out.

You could also make a bulk batch and freeze them! Just lay the pancakes in a single layer on a parchment lined baking sheet and freeze until solid. Then transfer them to a freezer safe zip top bag. Pop them in the toaster when you’re ready to eat a few.

Buckwheat Pancake Mix Recipe

Yield: 6 batches

Prep Time: 10 minutes

Total Time: 10 minutes

I love the nutty flavor and tender crumb that buckwheat flour adds to pancakes.

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Ingredients

• 6 cups buckwheat flour
• 2 cups whole wheat pastry flour (see note)
• 2 Tablespoons sugar
• 2 teaspoons sea salt
• 2 teaspoons baking soda

Instructions

1. Place all ingredients in an airtight canister and shake well to blend. It's recommended to shake the mixture before you measure out the ingredients to ensure it's well blended. Makes 8 batches according to recipe in this blog post below this one.

Notes

Nat's Notes:

1. Whole wheat pastry flour is made from a softer variety of wheat that contains less gluten, making it a great whole-grain flour that won't turn your baked goods into cardboard. Recommended for cookies, quick breads, pancakes, and such. Not good for bread, rolls, or pizza dough which need more gluten for their texture. If you can't find this flour, you can easily substitute white whole wheat or plain all-purpose flour. Using regular whole wheat flour may create a tougher texture.
2. I've added a teaspoon of cinnamon to these before, which is fantastic.
3. Buttermilk is delicious here. If you use buttermilk, use ¼ more than the milk measurement in the recipe.

Nutrition Information

Yield 24 Serving Size 3 pancakes
Amount Per Serving Calories 189Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 297mgCarbohydrates 38gFiber 5gSugar 2gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Buckwheat Pancakes (from the mix)

Yield: 12 pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Just a word of warning: buckwheat pancake batter looks like wet concrete. It is what it is. These babies aren’t winning any beauty contests, but what they lack in appearance they make up for in flavor and nutritional benefits!

Print

Ingredients

• 1 cup Buckwheat Pancake Mix
• 1 cups milk (any type)
• 1 eggs
• 2 Tablespoons melted butter

Instructions

1. Place the pancake mix in a large mixing bowl. In a medium bowl whisk together the milk, egg, and melted butter.
2. Pour wet ingredients into the dry and combine just until everything is moist. Don't over-mix. If you're doing the optional add-ins, add them right on top of the batter, then FOLD them in. Again, don't over-mix.
3. Let the batter sit for 5 minutes or so while your skillet or griddle heats up to medium high heat.
4. Smear a little butter on the hot surface. Carefully scoop out (I use a ⅓ c measuring cup) the batter and pour onto the hot griddle.
5. Cook them for a few minutes on each side, flipping once when bubbles begin to burst on the surface and the edges appear dry, until they're golden brown. Makes about 12 3-inch pancakes.

The post Buckwheat Pancake Mix Recipe appeared first on Perry's Plate.