Cocoa Buckwheat Peach Crepes with Chocolate Cashew Ganache

Making luscious ganache with cashews instead of cream greatly cuts back on  saturated fat in these gluten-free dessert or brunch crepes. In-season sliced  plums or nectarines can be used in place of peaches.

Batter1 cup (250 mL) buckwheat flour 2 Tbsp (30 mL)  cocoa powder 3 Tbsp (45 mL) sucanat or unprocessed sugar 1 cup (250 mL)  low-fat milk or unflavoured milk alternative 1/2 cup (125 mL) water 2  large free-range eggs 1 tsp (5 mL) cinnamon

Filling 2 peaches, thinly sliced

Ganache1/2 cup (125 mL) unsalted cashews 4 oz (115 g)  dark chocolate, chopped 2 Tbsp (30 mL) maple syrup or agave syrup

Blend together batter ingredients with whisk or in blender until smooth.  Cover and refrigerate for at least 1 hour.

Place cashews in bowl and soak for at least 1 hour. Drain cashews and place  in blender along with just enough water to cover them. Blend until smooth.

Place cashew cream in small pot along with chocolate and maple syrup. Heat  over medium heat until chocolate melts, stirring often.

If sauce is too thick, stir in additional syrup. Set aside.

Prepare crepes according to basic crepe instructions. Divide peaches among crepes and spread  some of the ganache over the peaches. Use the pocket-fold or fold-over method to  close, and drizzle additional ganache over each crepe.

Makes 8 crepes.

Each crepe contains: 258 calories; 8 g protein; 12 g total fat (5 g sat. fat,  0 g trans fat); 33 g carbohydrates; 5 g fibre; 38 mg sodium

source: "Sweet & Savoury Crepes", alive #345, July 2011