Friday, January 6, 2012
Peanut Butter Crepes with Balsamic Grape Reduction
Rich and decadent dessert crepes filled with thick peanut butter cream and a drizzle of jam reduced into a thick sauce.
1 1/2 cup whole wheat flour
2 cups almond milk, divided
1 tbl organic cane sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbl melted coconut oil, plus more for cooking
In a blender combine all of the ingredients (including 2 tbl melted coconut oil), starting with 1 1/2 cups of almond milk. Blend for a couple minutes until smooth. Chill mixture for 10 minutes.
Add the remaining 1/2 cup almond milk to the crepe batter and stir to combine and thin out.
In a non-stick pan, pour a tiny bit of oil down and tilt the pan to coat the entire bottom. Pour out any remaining oil.
Pour 1/3 cup of the batter and immediatly tilt the pan around in swirling motions to get a large, thin circle. Cook over medium heat until bubbles form all around the edges and the bottom is golden brown. Flip over and cook 1-2 minutes more.
Stack and keep warm under a kitchen towel while you finish the rest.
Fill with peanut butter cream, roll up and drizzle with balsamic grape glaze.
Peanut Butter Cream
1/2 cup creamy, unsweetened peanut butter
2 tbl earth balance coconut spread
2 cups organic powdered sugar
1/2 tsp vanilla extract
1/4 cup vegan cream cheese
Combine all of the ingredients ina food processor and blend until thick and creamy.
Balsamic Grape Reduction
1 cup grape jelly
1/2 cup water
2 tbl balsamic vinegar
Combine all of the ingredients in a small pot and whisk to combine. Bring to a boil, reduce to a simmer and cook for 20 minutes until the jelly is thick and has reduced by a third.