Crepes are one of those foods that seems really fancy, but they are really pretty simple. The hardest part here is getting in a rhythm with the swirling and flipping. Oh, and having a pan you can trust is important. Know that most of the time, the first crepe will be a throw away, especially until you get your crepe making merit badge.
My tips for good crepes:
! cup white whole wheat flour (I'm currently using Bob's Red Mill WWW pastry flour)
1 cup homemade almond milk
1 Tablespoon extra virgin olive oil
1/4 teaspoon of salt
Whirl that up in your blender or food processor until smooth and pop in the icebox for an hour or more. I get approximately 18 crepes out of a batch, but mileage will vary based on how big you are making these.
I filled these with a mixture of mushrooms, onions, broccoli, carrots and a bit of Mornay sauce (made with the last of my almond milk from the tutorial). There was Edam cheese involved, as well. That took care of about 12 crepes.
Guess what I did with the others?
I am currently nuts over coconut butter. All you do for this magical stuff is take unsweetened coconut, throw it in your Vitamix and let it go until it is buttery and smooth. I hear you can do this in a food processor, but it will take a good long time, and involves scraping the sides a lot (like ten minutes compared to maybe two minutes in a high powered magic machine). I did three cups in the Vitamix this morning and got about a cup of coconut butter.
Oh, you can also buy it already made. Nature's Own has it in KC, and I'm sure Whole Foods probably does. Internet shoppers can find it at any of my Internet grocery haunts (Amazon, VitaCost, iHerb).
I decided it wasn't enough, though to just have coconut butter in my crepes. I got out the almond butter, the cocoa powder, and the maple syrup. In a bowl, put the following:
4 Tablespoons of coconut butter (if you are not using fresh, you might want to zap this a bit to loosen it up)
2 Tablespoons of almond butter (peanut butter would work, or any nut butter of choice)
2 Tablespoons of cocoa powder
2 Tablespoons of maple syrup
Stir. You just made vegan Nutella. Spread on everything. Especially on crepes. I just took a couple out of the refridgerator, spread with a bit of the lovely stuff, folded over, microwaved for about 10 seconds and then top with fruit.
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.