Make this sweet breakfast for the most special someone in your life. It takes a bit of time, and a bit of preparation, but it is very much worth the effort.
If you’ve never made crêpes, be forewarned: the results are delicious, but it is a process that might frustrate you! Use a large non-stick skillet for best results. And in case you miss it in the instructions, be sure to swirl the pan as soon as you add the batter. This is important in order to thin the batter and get the biggest, evenly thin and browned crêpe possible. Also note, for some reason the breakfasts gods decided to NEVER allow the first crêpes out of the pan to work as well as the latter ones. Those first crêpes are still tasty, but not as picture perfect. For an easier morning, make the almond crème the night before; it will keep for many days, and actually improve in flavor! The crêpes are definitely best fresh out of the skillet, but will keep for about a day.
Fruit & Crème Crêpes
These crêpes can certainly be made as a stand-alone breakfast, filled with bananas, peanut butter, chocolate sauce, or made savory for tofurky & avocado or mushrooms & cheese; just leave out the sugar and vanilla if you are making them for savory foods. The almond creme would also be delish as a fruit dip, on oatmeal, or bread. The almond creme recipe is adapted from Any Phyo’s dessert book.
1 vanilla bean (or 1 Tablespoon vanilla extract)
1 cup raw almonds, soaked overnight and drained
¼ cup raw cashews
1 cup apple juice
2-3 Tablespoons agave syrup
½ cup soymilk
2/3 cup water (more for texture, if needed)
¼ cup melted Earth Balance, plus more for pan
2 teaspoons vanilla extract (optional)
1 Tablespoon sugar (optional)
1 cup all-purpose flour
1 teaspoon baking powder
pinch sea salt
2 cups fresh chopped fresh fruit (we used mango, papaya, bananas, and blueberries)
- To prepare the vanilla bean: slice bean lengthwise and open like a book. Using a butter knife, scrape the insides of the pod and set aside. (Save the pod for use in coffee, tea, or sugar!)
- Add vanilla, almonds, cashews, apple juice, and agave to a high-speed blender. Blend until totally smooth. Remove and set aside.
- To make the crêpes: In a large bowl, mix soymilk, water, earth balance, flour, baking powder, and salt (add sugar and vanilla only if making sweet crêpes). Whisk until very smooth.
- To make the crêpes: Lightly grease a non-stick skillet with earth balance. Heat over medium heat. When skillet is warm, measure ½ cup batter into pan and immediately swirl pan so that batter spreads evenly across bottom of pan. Cook until bubbles appear, then gently flip to other side. Cook until just firm. Continue with remaining batter.
- To build the crêpes: layer crêpes on plate, spread with ½ cup almond crème and layer with fresh fruit. Roll and serve!
Yield: 4 large crêpes and 1½ cups almond crème