Beyond their fanciful presentation, one reason to love these Chocolate Cheesecake Crepes is that they’re surprisingly easy to make. Prepare the crepes, sauce, and filling a day or two in advance, and then simply assemble them just before serving for a special start to your day. For a quick snack, smear on some nut or seed butter and roll. For easier rolling, premade crepes should be rewarmed in a hot skillet.
For crepes, in blender, place milk, 1/4 cup water, oat flour, cacao powder, eggs, cinnamon, and salt and blend until smooth. Alternatively, in large bowl, whisk together until no lumps are present. Batter should be thin.
Heat 8 to 10 inch skillet over medium heat until a drop of water sizzles on the surface. Grease skillet with a little oil or butter. Pour 1/4 cup batter into pan and quickly lift skillet off burner, then tilt and swirl pan so batter forms a large, thin circle. Place pan back on heat and cook for 1 minute, or until edges begin to darken and curl. Loosen with thin spatula, flip, and cook other side for 30 seconds.
Remove crepe from skillet and repeat with remaining batter. You should have at least 6 crepes. Cool crepes on metal racks.
In small saucepan, place cherries, 2 Tbsp water, almond extract, and pinch of salt. Bring to a simmer, reduce heat to low, and heat until cherries begin to break down, about 5 minutes. Whisk together cornstarch and 3 Tbsp water. Stir cornstarch slurry into cherries and heat for 1 minute, or until thickened.
Stir together ricotta cheese (or dairy-free alternative), honey, and orange zest.
To serve, dollop some ricotta cheese on bottom third of a crepe and roll. Spoon on cherry sauce and sprinkle on almonds and mint, if using. Repeat with remaining crepes.
Per serving: 298 calories; 17 g protein; 11 g total fat (5 g sat. fat); 36 g total carbohydrates (12 g sugars, 5 g fiber); 216 mg sodium