*This post has been sponsored by #Foodiechats (@Foodiechats) via Georgia Peanuts *
Peanut Milk! Who knew?!
I’m not sure about you but I’m still fascinated by the fact that you can get milk from nuts, especially peanuts. So when my friends at #foodiechats and Georgia Peanuts asked me to come up with a recipe using Elmhurst Peanut Milk I couldn’t wait to see what it was all about. Now I know you’re probably thinking I’ve stepped a wee bit out of my comfort zone with this one and you are right! I know little to nothing about nut milk in general but I knew was up for the challenge!
Since I’ve been wanting to add some more healthful, brunch recipes to the blog I knew you guys would go nuts for these dairy free, peanut milk crepes rolled with homemade chocolate sauce and berry filling. These crepes are made using Elmhurst Milked Peanuts, the first “peanut milk” product on the market.
I know what you’re thinking… Peanut Milk? Isn’t that even good for me? I wondered the same thing. But it is! In fact I was pleasantly surprised to find out that peanuts are a super food with a tremendous amount of nutritive qualities. And because Elmhurst Milk uses it’s patented cold press milking production process, the nutritive qualities of the peanuts come back together naturally to make a smooth, creamy peanut nut milk. So as the packaging states, you are getting 31 peanuts in every container, allowing for a more flavorful and nutritious cup of non dairy milk. OH and let me not forget to mention, they do all of this without using any chemicals or thickeners. Now that is impressive!
Cooking with Peanut Milk
Overall the peanut milk was easy to cook with. I was surprised to see how thick and creamy it was. Even with it’s slight nutty flavor, it was an easy swap flavor wise for traditional dairy milk. For this recipe I just mixed in all the traditional crepe ingredients but used the peanut milk instead. I had no issues at all. I equally swapped in the peanut milk for dairy milk and the crepe batter poured, swirled and spread around the pan with the same amount ease.
Once the crepes are prepared you can fill them with any number of your favorite ingredients. I opted to make this simple, homemade strawberry and blackberry sauce using agave syrup instead of sugar, along with a non dairy chocolate sauce that only takes minutes to make. I Just spread the chocolate sauce and berry sauce over the warm crepe, rolled them up with some more fresh berries. I mean what is better than nuts, berries and chocolate!
You guys know how much I love to step outside the box with different foods and these Peanut Milk Crepes with homemade berry and non dairy chocolate sauce was the perfect addition to my weekly brunch recipe repertoire. If you’re interested in learning more about Elmhurst Milk or Georgia Peanuts I’ll drop some links below. So whether you are on a dairy free diet or just want to try something new, be sure to give this Peanut Milk a try! And don’t forget to tag me #cheftini and my friends at #foodiechats in your creations!
YOU MIGHT ALSO BE INTERESTED IN THESE TOP BLOG RECIPES:
Get MILKED with these Chocolate Berry Filled Peanut Milk Crepes
- 1 cup flour
- 3 tablespoons sugar
- 3/4 cup Elmhurst Peanut Milk
- 1 Tbsp Vegetable Oil
- 1/4 cup water more if needed
- 1 tsp vanilla or Orange extract
- 2 1/2 cups strawberries hulled and sliced
- 1/4 cup Blackberries or other berries
- 1/2 cup Agave Sweetner *sugar can also be used*
- 1 Tbsp lemon juice
- Mint for Garnish
Non Dairy Chocolate Sauce
- 1/2 Cup Cocoa Powder
- 1/2 Cup Agave Syrup
- 1/4 Cup chocolate chips
- 1/4 Cup water *do not need to use all the water*
- Combine ingredients in a bowl until fully mixed. *for lump free batter mix together in blender if desired*
- Heat a non stick skillet with cooking spray. * Using a ladle pour batter into center of pan and tilt and swirl until spread out evenly on the pan. Cook until lightly golden and flip for a few seconds. Set aside and keep warm.
- Spread chocolate sauce inside each crepe, sprinkle with nuts if desired and then a dollop of the berry filling. Roll or fold. Sprinkle with confectionary sugar and sliced fresh berries.
- Place berries in microwave safe bowl. Cook 2 mins. Stirring halfway through. In a saucepan start to bring agave syrup and lemon juice to a boil. Add berries bring back to a boil and then simmer about 10 mins. Let cool.
Non Dairy Chocolate Sauce
- Warm through do not boil. Stirring constantly. Take off heat and stir in Chocolate chips. Stir until chips have fully melted into the sauce. If too thick add water gradually.