I was reminded today that it was Mardi Gras. Of course, it's an excuse to make delicious crepes! So I decided to make chocolate crepes!
According to the Roman lunar calendar, March marked the beginning of the year and this period was the occasion of unbridled parties during which one dressed up and ate more than reason, celebrating the renewal of nature on the occasion of the Calends of March. Preceding Lent in the Christian tradition, this day was an opportunity for Christians to empty their reserves and eat anything they would be deprived of for several weeks. But what do carnival and disguises have to do with this story? The word carnival comes from the Latin “carnelevare” which means “to remove the meat”, and therefore “to enter Lent”. Mardi Gras is the high point of these few days during which everything is permitted. We dress up, we hide our face behind a mask, and we free ourselves from social constraints and propriety. If Venice and Italy are the birthplace of carnivals as we know them, the first mention of a carnival in the city of the Doges of 1094 in an edict of the first doge of the city Vitale Falier, other European cities have very popular carnivals: Nice and its floats adorned with flowers, Dunkirk but also its herring thrown to the crowd. What would Mardi Gras be without its procession of sweet and high-calorie recipes? In addition to crepes and waffles, Shrove Tuesday is also an opportunity to eat carnival donuts. But beware, each French region has its own specificity in this area!
No donuts here (for now), but a recipe for delicious crepes without eggs or animal milk, with a subtle chocolate taste, to be eaten plain, with chocolate spread, almond butter (or peanut, hazelnut...), jam or simply sugar!
The necessary ingredients are: wheat flour, starch (potato starch here), chocolate shavings, sugar-free chocolate powder, cane sugar, vanilla sugar, salt, soy milk without sugar, water and sunflower oil.
The necessary utensils are: A large bowl, a whisk, a kitchen scale, a ladle, a crepes pan.
300g wheat flour
30g of potato starch
1 tbsp of cane sugar
5g of vanilla sugar
1 tbsp of chocolate powder
2 tbsp chocolate shavings
1 pinch of salt
400ml of soy milk without sugar
250ml of cold water
20ml of sunflower oil
In a largebowl, combine the dry ingredients then add the liquid ingredients.
Whisk the mixture until the batter is smooth.
Leave to stand for 30 minutes at room temperature.
Heat your crepes pan well, oil it before pouring a first ladle of pancake batter.
Wait a few moments, turn your crepe with your fingers or using a spatula, heat it for a few moments and set it aside on a nearby plate.
Repeat the action until there is no more dough in your bowl.
To eat without moderation!