Simply Sweet

I am taking a little intermission from my Portugal adventures and giving you a simple dessert instead. I made this and took to Mike and Lauren’s shortly after we returned home.

When I was doing my shopping, I stumbled upon something new and intriguing.; chocolate hummus. I love hummus, and we eat quite a bit of hummus, but I had never heard of chocolate hummus before. I had to give it a try, and I am very glad I did. It’s very smooth and creamy and very good.

Boar’s Head Dark Chocolate Dessert Hummus is a gluten-free, Non-GMO Project verified blend of steamed chickpeas, organic cane sugar, water, sunflower oil, cocoa powder (processed with alkali), vanilla extract, sea salt, and sesame tahini. It uses nisin as a natural preservative, providing a smooth texture for dipping fruits or crackers. I used it as a spread for crepes and then made a fruit plate with mixed berries and banana chips that we could “stuff” our crepes with.

The crepes were easy to make and it made for a light dessert, that was something fun and and different.

Sweet Crepes

1 cup flour

1 cup milk

2 eggs

1/3 cup water

2 TBSP sugar

1 tsp vanilla

1 TBSP sweet liqueur or rum

butter to cook each crepe

Mix everything together well, the cover and refrigerate for at least 2 hours before cooking.

Get a small skillet very hot, spray with cooking spray and add a little bit of butter (do this for each crepe and cook one at a time). Add about 1/4-1/3 cup of batter to the skillet and immediately swirl around so it covers the whole pan. Cook for about 1-2 minutes, then carefully flip and cook for an additional 1-2 minutes. Repeat with the rest of the batter. The crepes can be cooked ahead of time and stored in the refrigerator for a few days if sealed in an airtight container.

This is a light and simple, easy-peasy dessert that travels well.

Have a great day and make everyday great. Live life to the fullest and make the most out of every minute. It’s not the destination that matters, but the journey. Enjoy the ride. ‘Til next time.