Rumble Ambassador Zoe Beauchemin's Dutch Cocoa Crepes
Like many Canadians, Rumble Ambassador and rock climber Zoe Beauchemin started baking up a storm when the pandemic hit last spring. Since she loves breakfast AND Rumble, Zoe thought to combine the two by creating this tasty recipe for protein-packed Dutch Cocoa Crepes!
Full of healthy Omega 3 fats, fibre, and rich chocolate flavour, these crepes may be your new morning favourite.
We asked Zoe how lockdown inspired her creation, and if she has any tips for making the perfect crepe.
How have you been doing this last year? What have you been doing to stay fit (and happy!)?
I want to be real, the lockdowns have been hard! The ever-evolving rules and restrictions in Montreal (where I go to school) have been difficult, but I was super lucky to be at my family home in BC for half of the past year, too. When the pandemic started last year, I was at one of the highest points in my athletic career and felt like the international opportunities were starting to open for me!
I’m not really one of those people that picked up a multitude of hobbies since COVID started. Instead, I spent a lot of time thinking about what I’m passionate about, the type of person I want to become, and the goals that I want to achieve in the future. I think reframing success, the “why” behind climbing and competition, and a multitude of other things have allowed me to stay connected and motivated throughout the pandemic. As long as I’m able to be deliberate in my intentions then I’m able to find joy and purpose in anything I put my mind to!
What inspired the Rumble crepe recipe?
I love love love breakfast! Plus, crepes are a little fancier than pancakes and can actually be made in advance (for meal prep!) pretty well.
How did you go about creating the recipe?
I like to experiment in the kitchen and have always loved cooking and baking. Stuck at home last spring, I became super inspired by the actual science behind baking, so I started keeping a journal and experimenting with creating recipes from scratch. Honestly, nothing else really worked - but pancakes and crepes are pretty simple to engineer.
Do you have any tips you can share for how to make a great crepe? They’re pretty intimidating if you’ve never made them before!
I don’t care what anyone else says – you don’t need a crepe pan or the little wand thing or to speak French to make them. The biggest thing is that the consistency of the batter is runny enough, so when you put it in the pan, you can pick up the pan and circle the batter around until the entire bottom is covered. Once you have that down, with enough peanut butter inside, it’s sure to stay rolled long enough for you to eat it!
- 1 + 3/4 cup flour
- 1 tbsp of olive oil
- 1 bottle of Dutch Cocoa Rumble
- 1 cup milk or milk-alternative
Heat a lightly oiled pan or skillet over medium-heat. Spoon enough batter into the pan to cover the bottom, then pick up the pan and tilt it until the bottom is evenly covered. Cook for about two minutes, or until the bottom turns a golden-brown. Use a spatula to flip it and cook the other side.
Once cooked, transfer to a plate, fill with your favourite stuffings (like peanut butter and sliced banana), roll, and enjoy!