Thursday, June 27, 2013

Strawberry Cream Cheese Crepes

Crepes can be intimidating but are actually pretty easy once you get the hang of it. If you think you may need a few practice runs, double the recipe so you have more leeway to get those final perfect ones for filling and rolling. A good non-stick pan and some fresh berries are all you need to make sweet crepes an everyday occurrence in your kitchen. For savory crepes, simply remove the sugar in this recipe and proceed.

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Tender, gluten free crepes made with chickpea flour and almond milk filled with vegan cream cheese, strawberry preserves and topped with more fresh strawberries.

Strawberry Cream Cheese Crepes
makes 6-6" crepes
1/2 cup almond milk
1/2 cup water
1/4 cup melted vegan butter
1 cup chickpea flour
1 tbl organic cane sugar
2 tsp vanilla extract
1/4 tsp salt
canola oil
1 cup vegan cream cheese
1 cup strawberry preserves
8 oz sliced strawberries
organic powdered sugar, for dusting

Combine the milk, water, butter, flour, sugar, vanilla and salt in a blender and process until smooth.
Chill for 30 minutes.
Using a 6" non stick saute pan, heat 1 tsp of oil over medium-high. Rotate the pan so the oil coats the entire bottom.
Pour 3 tbl of crepe batter into the center of the pan and immediately swirl the pan to cover the bottom. Cook for about 30 seconds to one minute and gently flip. Cook for about 30 seconds more on the remaining side and flip out onto a plate.
Continue until all of the crepes are done.
Fill each crepe with 2 tbl of cream cheese, 2 tbl of preserves and fold up. Top with sliced strawberries and powdered sugar.

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