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At Oak Knoll Inn, we start breakfast with a fruit course. While chocolate tacos may sound decadent, the dark crisp chocolate tortilla provides a nice textural and flavor contrast to the sweetness of wonderful fresh California fruit. Topped with a fresh fruit sorbet, what could be better!
Chocolate Tortillas:
1/2 cup flour
1/2 cup sugar
3 Tablespoons good quality unsweetened cocoa
1/4 cup skim milk
2 egg whites
1/4 cup oil (either vegetable or old hussy olive oil)
1-1/2 teaspoon vanilla
1/4 teaspoon salt
Filling:
Fill with whatever fruit is fresh and wonderful:
Strawberries (grind a tiny amount of fresh pepper over them, or if they're not especially sweet, slice and sprinkle with balsamic vinegar and let sit for an hour)
Raspberries
Blackberries
Blueberries
Chopped mango
Kiwi
Sliced peaches (grate some nutmeg over them)
Tortillas: Beat all ingredients until smooth. Cover and chill at least 2 hours, or overnight.
Heat a non-stick skillet over moderately high heat. Pour in a little less than 1/4 cup of batter and tilt pan quickly to spread batter into an even circle. Once the edges look dry (2 or 3 minutes), flip it and cook another minute or two on the other side.
If you have a taco rack, put the soft tortilla in that to firm up, or drape it over a rack.
Serve: with a coordinated fruit sorbet, garnished with a mint sprig and edible flower.
Serves 10.
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