how to summon Spring? cacao crepes with banana and blackberry jelly

I’m officially sick and tired of this Spring-called weather. Whoever pulls the strings up there is either mentally unstable or simply mean. This so-called Spring is an error, something is broken in matrix, it’s beginning of May and I’m still wearing my high top sheep wool slippers. And I had to switch on the heating (although having a look on my energy bill should heat me up). 9 degrees Celsius (feels like 6C) doesn’t call for short sleeves and ditsy floral dresses that are abandoned in my wardrobe for months. Spring – you’re urgently called to be present! I understand that North Scotland is not the hottest place on Earth (either in Spring or Summer), but it’s not Alaska for God’s sake.

That’s why, against all odds lets make a very Summery recipe today. Maybe it will cheer me up while I rest my feet on the radiator.

These fruity crepes are just in time for a weekend breakfast or afternoon tea. We have three flavours here – slightly dry cacao pancakes, sweet banana and slightly sour blackberry jelly. This combination makes the dish not overly sweet. Adults should like it, and kids will surely be delighted with this combination. Especially since we have quite a lot of goodness here – cacao is a source of magnesium and gives happiness, bananas are full of vitamins, minerals and natural fiber, blackberries are full of goodness, all without artificial additives. So basically if you don’t mind carbs – just yummy. It’s a great Spring and Summer meal (if your Spring and Summer is warm) when your body calls for something lighter, juicy and fun.

I give approximate amounts of ingredients for crepes – I always guesstimate the amounts and if I want thinner crepes, I make slightly more liquid batter – it’s easier to spread it on the pan. About 10 pancakes came out of this amount of ingredients. But it all depends on your personal preferences and own way of frying crepes and, of course, the size of the pan.

For making blackberry jelly, apart from fruits, you can either use water or blackberry juice (or other fruit juice). You can also swap blackberries with cherries, blueberries or blackcurrants. Choose the one you like the most or the one that are available for you. You can also use frozen fruits if you don’t have fresh on hand.

cacao crepes with banana and blackberry jelly

NOTE: my cup is 250ml regular glass

INGREDIENTS for crepes batter:

  • about 1陆 cup plain flour
  • 1 tsp baking powder
  • 1 large egg
  • 2 tsp sugar (or sugar replacement)
  • milk of your choice
  • 3 tsp raw organic cacao
  • clarified butter for frying (or coconut oil)

INGREDIENTS for blackberry jelly:

  • 2 handfuls of blackberries
  • some water (or blackberry juice)
  • about 2 tsp potato starch or corn starch
  • sugar to taste (or sugar replacement)


  • couple bananas
  • clarified butter for frying (or coconut oil)


Prepare a traditional pancake batter: whisk together flour, baking powder, egg and milk add enough milk to be able to pour batter and spread it over the pan. Additionally add a little sugar (so that the pancakes are not bitter) and cacao. Mix everything thoroughly so there’s no cocoa lumps in it. I also always add a tablespoon of coconut oil or clarified butter to the batter (it helps crepes not getting sticky to the pan).

Heat the pan adding a tablespoon of clarified butter or coconut oil and pour your first crepe. Usually the firs crepe is always imperfect, so don’t you worry an keep frying. When the crepe pan heat up properly you should be able to get beautiful crepes, without even using any fat. Make rather thin crepes so that when the banana is wrapped in them it’s not going to be too thick. When you make a batch of crepes put them aside and cover with a pan or a plate to keep them warm and soften the edges.

Now it’s time for jelly. Place blackberries in a small saucepan and add a little water – just enough that the fruits are in water but not covered with it. Add sugar to taste and heat it up, let it simmer for a minute. In a small cup, combine potato starch or corn starch and 2-3 tsp of cold water. Pour in the starch and stir quickly, but as gently as possible, so as not to crush the fruits. Simmer until you get jelly-like texture and clear colour. If you feel like it’s not thick enough add a little bit more starch (but always combine it first with a little bit of water, never add straight to the fruits because you’ll get lumps). When you get consistency that you like switch off the heat and let it cool down slightly.

Peel bananas and cut them lengthwise in half. Wrap each half with a crepe. Heat the frying pan adding butter or coconut oil, and fry crepes for a few minutes on both sides, over low heat, so that the banana has time to warm up and soften.

Serve warm, right after frying – crepes are then crispy, and banana is sweet and soft – it melts in your mouth. Decorate crepes with warm or cold blackberry jelly and enjoy 馃檪

slightly cheated semifreddo

It’s getting warmer and warmer, so it’s time to start season for cold desserts. OK, maybe Scotland is not a perfect example of hot spring, but as one Scot has told me once: if you’d like to wait for a hot weather to eat an ice cream, you might never do it. Actually there is a theory proclaim by Peter Poortvliet of the University of Queensland, that eating ice cream warms you up. While it may seem logical that when you eat something cold, like ice cream, it should help reduce temperature. But its initial cooling effect is rapidly replaced by heat generated by digestive processes needed to break down the nutrients in ice cream (read more). So even better 馃槈

Original Italian semifreddo is made with eggs, my doesn’t contain any, so that’s why it’s slightly cheated. If it comes to baking or desserts I’m a master of disaster. Happened to me many times in the past, that my cakes has finished in the rubbish. But I’ve learned my lesson, that “more or less” rule doesn’t apply to baking. I still have some of the adjusted versions of recipes (like raspberry tiramisu) that are easier to make for these who’s a bit lazy in the kitchen 馃槈

That’s a keto version of this dessert, so instead of regular sugar I used substitute that does not raise blood sugar or insulin levels. You can also make it using regular powdered sugar. This frozen dessert is definitely better than one you can buy in the shop. No artificial flavours, no preservatives and colorants – there’s nothing better than homemade.

So let me introduce slightly cheated blackberry semifreddo.

semifreddo with blackberries


semifreddo with blackberries


路 500 ml whipping cream
路 2 tbsp buttermilk
路 sugar replacement of your choice to taste (xylitol, stevia, erythritol)
路 150 g blackberries
路 couple tbsp homemade chokeberry juice or any other dark fruit juice (blackcurrant fo example)


Divide whipping cream in two even portions. Combine one part with buttermilk and set aside in room temperature for couple of hours. After it thickens, beat it with handheld mixer and some of the sugar replacement. Because of buttermilk, it’s not going to be as stiff as normal whipped cream, so don’t bother.

Beat the second part of cream with some more of sugar replacement of your choice. The amount depends of the type of sweetener you’ve chosen and how sweet you like it to be. For people who are on keto diet it’s not going to be a lot. Our sense of sweetness is different than people who consume sugar.

Now combine both creams together. Take few blackberries and leave them for decoration, mash the rest with chokeberry juice. Pour it to your cream and make a few swirls, so it makes a marble effect.

Pour it all to the loaf baking form (I’ve used silicon form), cover with foil and freeze for about 4 hours. It should be only half frozen – that’s why it’s semi – freddo. If you freeze it to much (as I did), no worries, put to the fridge for a while before serving. If you manage to wait 馃槈


kto no egg semifreddo


keto semifreddo