Friday, May 2, 2008

Berry-Filled Cinnamon Crepes

Just because you're vegan doesn't mean you need to pass on the dessert course! Here's a delicious little dessert for two. Make the crepe batter in the afternoon ahead of time and then the rest will come together quickly at night.

In a blender, combine 3/4 cup all-purpose flour, 3/4 cup soy creamer (such as Silk), 1/4 cup regular soy milk, 1/4 cup raw sugar, 1/2 tsp. cinnamon, 1/4 tsp. vanilla extract and the equivalent of two large eggs.

My favorite egg substitute is Ener-G Egg Replacer. One and a half teaspoons of the powder (made from potato starch and tapioca flour, mainly), plus two tablespoons of water = one egg! It works great for baking (although I've had a few mishaps in the past...). It can also be beaten like egg whites, should a recipe call for such, or, if the recipe calls for just the egg yolks, simply use one tablespoon of water instead of two.

This recipe was easy, though, simply calling for 2 whole eggs. That's one tablespoon of the powder to four tablespoons of water. Combine well with a whisk before adding in with the rest of the ingredients.

Puree the mixture in the blender until smooth. Pour into a bowl and refrigerate at least one hour, but up to 12 hours.

When you're ready, heat an 8-inch skillet over medium-high heat. Coat the pan with cooking spray, remove from heat and pour in 1/4 cup of the batter, instantly spreading to coat the entire bottom of the skillet. Return to heat and cook for about one minute (a little over) until the crepe can shake free from the pan after you carefully loosen the sides. Flip it over and cook an additional twenty seconds, then remove from pan and cool on a paper towel. Repeat with the remaining batter. There's enough for 8 crepes; however, the dessert recipe below only requires 2. But don't get cocky! Crepes are hard, and you're probably going to need some of that batter for "practice" rounds. Um, okay, I had six for practice and wound up with just two for my recipe. I've only made crepes once before...

Here's a picture of my best crepe:

For the berry filling, simply combine 1/4 cup raspberries, 1/4 cup blueberries, 1/4 cup blackberries, 1/4 cup quartered, small strawberries, 1 tablespoon raw sugar and 1 banana, sliced, in a saucepan. Cook over medium-low heat for four minutes, stirring occasionally. Spoon 1/2 cup of the berry mixture onto the center of each of two crepes, and fold the crepes over the berries. Yum! (240 calories each)

Cost: (sorry it's so high, the fruit...)
soy cream $1.79
soy milk $1.49
egg substitute $5.49 (it'll last you a long time...)
raspberries $4.99
blueberries $3.99
blackberries $4.99
strawberries $4.99
banana $0.27

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance