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Strawberry Crepes with Dark Chocolate Sauce

Contributed by: Peter H. Gott M.D. of Dr. Gott's No Flour, No Sugar Diet

The unfortunate truth is that Americans are fat and getting fatter by the minute. Recent studies by the Centers for Disease Control reveal that 65 percent of Americans are overweight - up from 47 percent just 25 years ago. Worse, the rate of obesity has more than doubled in that time, from 15 to 31 percent! But help is on the way...

Dr. Gott's No Flour, No Sugar Diet
Peter H. Gott, M.D., has developed an easy, foolproof way for his patients and readers of his popular "Ask Dr. Gott" newspaper column to lose weight while maintaining healthy nutrition. By cutting out such high calorie, low nutrition foods as flour and added sugar, thousands have already benefited, achieving significant weight loss and improved overall health. When Dr. Gott's No Flour, No Sugar Diet was published earlier this year by a small publishing house, it landed on the New York Times bestseller list with minimal publicity or promotion. On January 22, 2007, Warner Books will publish the hardcover edition of Dr. Gott's No Flour, No Sugar Diet ($21.99).

According to Dr. Gott, Americans concerned about their weight too often turn to fad diets. Some of these diets du jour may work at first but are detrimental to overall health because they eliminate or severely restrict certain important nutrients. They are also often impractical, costing large amounts of money and/or requiring endless calorie calculations. Over the past 40 years, Dr. Gott has developed a sensible, no nonsense diet that has helped his patients lose weight and maintain great health throughout their lives. His No Flour, No Sugar Diet is affordable and effective, and allows a wide variety of foods (including many items you wouldn’t expect like rice, potatoes, and fresh fruit) that are delicious and nutritious.

The concept is simple: weight loss results from burning more calories than we take in, and the fastest, most effective way to reduce calorie intake is to eliminate flour and added sugar from our diet. While this may sound difficult - no bread? no cookies? no ice cream? - Dr. Gott shows how substituting healthy alternatives - oatmeal rather than a bagel for breakfast, eggplant lasagna rather than pizza for dinner - will reduce our weight, fill us up, and taste great. Dr. Gott's No Flour, No Sugar Diet also features:

  • in-depth explanations of why flour and added sugar are so bad for us
  • practical, nutritious substitutes for flour and sugar-based foods
  • tips on lifestyle choices necessary for a better life, from setting realistic weight-loss goals and keeping a food journal to the importance of getting emotional support and exercise
  • a comprehensive "New Eating Plan" outlining what to eat and what not to eat
  • delicious, easy-to-make recipes for everything from breakfast to desserts and snacks, including Strawberry Crepes with Dark Chocolate Sauces, Baked Tortilla Chips, Shepherd’s Pie, and Pork Tenderloin Roasted with Fennel, Apples, Potatoes, and Onions

The author also includes real questions and challenges posed by his readers, along with his informative answers.

More than a diet book, this invaluable guide to sensible eating has already helped thousands achieve and maintain their desired weight. Concise and straightforward, Dr. Gott's No Flour, No Sugar Diet presents an effective diet plan that delivers phenomenal, fast results.

Basic Crepes

Crepes are surprisingly easy to make. The trick is to make sure the batter coats the bottom of the pan evenly and that your heat isn’t too high. These light wraps can be used to bundle up anything from ham and cheese to peaches and yogurt to sauteed mushrooms. Experiment with different fillings and try them for breakfast, lunch, dinner, or dessert.

  • 2 large eggs
  • 3/4 cup low-fat milk (1%)
  • 6 tablespoons arrowroot powder*
  • 1 teaspoon baking powder
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • Vegetable oil spray

In a large bowl, beat eggs with an electric mixer until pale yellow and fluffy, about 2 minutes. Mix in milk, arrowroot, oil, baking powder, and salt.

Spray a nonstick 9- or 10-inch skillet with vegetable oil spray and heat over medium-low heat. Add about 2 tablespoons of the mixture to the hot pan and tilt pan so the mixture is evenly spread over the bottom. Cook until bottom is lightly browned, about 2 minutes, then carefully lift crepe and turn over. Cook until second side is lightly browned, about 2 minutes more. Remove from pan and place between layers of wax paper. Continue until all the batter has been used.

Makes 6 crepes

*Arrowroot powder is a ground starch that can be found in health food stores and many supermarkets

Strawberry Crepes with Dark Chocolate Sauce

You could substitute any ripe fresh fruit, like bananas or pears, but strawberries make for an especially pretty dish.

Basic Crepes

  • 1 pint fresh, ripe strawberries, stemmed and sliced
  • Dark Chocolate Sauce (recipe below)

Prepare Dark Chocolate Sauce and Basic Crepes according to recipes. Divide strawberries evenly among the crepes, arranging them down the middle of the crepes, and roll the crepes up around them. Drizzle about 2 tablespoons of chocolate sauce decoratively over each rolled-up crepe. Serve immediately.

Serves 6.

Dark Chocolate Sauce

This rich sauce is delicious drizzled over Strawberry Crepes (recipe above), Cinnamon Poached Pears, or simply used as a dip for fresh fruit. Using low-fat evaporated milk and fruit sweetener significantly cuts calories while still delivering creamy sweetness. Remember, though, that baking chocolate is high in fat, which means it still packs a fairly hefty calorie punch. Use this sauce sparingly.

  • 1/2 cup evaporated milk
  • 1/2 cup fruit sweetener
  • 1 teaspoon vanilla extract
  • 3 ounces unsweetened baking chocolate, roughly chopped

Place chocolate in a non-reactive bowl. Place milk and fruit sweetener in a small saucepan over medium-high heat and heat until hot to the touch but not boiling. Pour hot milk over chocolate in bowl, add vanilla extract, and let sit a few minutes until chocolate has softened. Stir until chocolate has melted completely. Serve sauce immediately, or cover and refrigerate up to one week. To serve, heat in microwave just until hot and liquid.

About The Author

Peter H. Gott, M.D. is the nation's most popular medical columnist. His daily Q&A-style health column, "Ask Dr. Gott," appears in more than 350 newspapers nationwide. His articles have also appeared in USA Today, the New England Journal of Medicine, Saturday Review, and other publications. He recently retired from a 40-year plus career in private practice.

Copyright © 2006 Peter H. Gott, MD

Peter H. Gott, MD, is the author of the nationally syndicated newspaper column ''Ask Dr. Gott." His articles have appeared in USA Today, the New England Journal of Medicine, Saturday Review, and other publications. He has a general practice in rural Connecticut. Visit www.hbgusa.com for more information.


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