Happy Bastille Day!!!
For those of you who don’t know, today is Bastille Day, which is France’s independence day. At this moment, there are probably thousands of children running around with fireworks in their hands, mothers baking freshly-made pastries in their kitchens for their family picnics and celebrations, and, because they’re French, NO ONE will be working.
I’m not saying take the day off, but maybe take a longer lunch (so French), and here is a simple way to honor the French on their national holiday (and reward yourself): NOT-ELLA.
Nutella is an (apparently) amazing, creamy, chocolate hazlenut spread, which I have NOT had the pleasure of eating, and the French use it on EVERYTHING, from crepes, to toast, to, well, spoons that they stick in their mouths if they’re really feeling festive. Or maybe that’s the Americans who eat it straight. But that’s neither here nor there.
As the name implies, yes, Nutella is laced with nuts. Hazlenuts. Hazlenuts that make others say, “mmmmm,” and me say, well, nothing, because my throat is closed up.
3/4 cup semi-sweet chocolate chips*
1/4 cup heavy cream**
1/4 cup sunflower seed butter, creamy
1 tbs. agave nectar
2-3 large bananas, sliced
For the crepe:
3/4 cup rice flour
1/4 cup sorghum flour
2 tbs. agave
1 cup milk**
1 tsp. vanilla extract
1/4 tsp. sea/kosher salt
2 tbs. butter**
Preparation time: 5 minutes
Cook time: 5 minutes
Yields 4 large (or 6 medium) crepes
1. Prepare Not-ella, by combining chocolate chips*, heavy cream**, nutbutter, and agave nectar in a double boiler (or a metal bowl placed over boiling water), and stir until melted and creamy. Remove from heat.
1. Combine crepe ingredients in a large mixing bowl. Mix until well-blended.
2. Heat a large skillet over medium heat. Melt 2 tbs. butter**, and pour in 1/4 crepe mix. Cook until lightly browned, about 2 minutes, and then flip over.
3. Spread 1/4 of the Not-ella mixture over half of the crepe, and add 1/4 of the sliced bananas. Cook for an additional 30 seconds, then fold the non-smeared side of the crepe over and flatten with spatula. Cook for about 15 more seconds, then remove from heat, and serve by itself, or drizzled with agave nectar, honey, your choice of whip cream and chopped bananas, or some powdered sugar. :)
*For GLUTEN BUBBLE, use gluten-free chocolate chips.
**For DAIRY BUBBLE, use Non-Dairy Creamer (plain) for Heavy Cream, 1 cup Lactaid, soy, or rice milk, and 2 tbs. non-dairy, non-hydrogenated margarine instead of butter.
***For EGG-FREE, use 1/4 cup applesauce and combined 2 tbs. ground flax seed with 4 tbs. water. (see “SPECIAL BUBBLE” section)
1/2 cup heavy cream**
1/2 cup sunflower seed butter, creamy
2 tbs. agave nectar
2 bananas, thinly sliced
Preparation time: 5 minutes
Cook time: 30 minutes in refrigerator
Yields about 24 truffles
1. Combine chocolate chips, heavy cream, nutbutter, and agave nectar in a double boiler (or a metal bowl placed over boiling water), and stir until melted and creamy. Remove from heat.
2. Grease a mini-muffin tin, and fill each cup half-way full with the melted chocolate.
3. Add one slice of banana flat on top of the melted chocolate, then cover with the remaining melted chocolate.
4. Refrigerate for 30 minutes, and enjoy! Can store in the fridge for up to a week, or the freezer for up to 2 months.
*For GLUTEN-FREE, use gluten-free chocolate chips.
**For DAIRY-FREE, use non-dairy, unsweetened creamer.