Holy Crepe Batman!
As I have already confessed my love of pancakes here, it occurred to me with some surprise the other week that I didn’t know how to make crepes. I have certainly had some crepes in my lifetime…some savoury crepes I had once were absolutely fantastic! Every time I think about them my mouth waters…but I digress.
So a short time ago I dug out a recipe for crepes and set out to remedy the situation. I’ve tried a couple different recipes so far and both have been pretty darn good but I won’t be sharing the recipe for crepes yet until I get a good handle on the whole crepe situation.
I will however tell you about some crepe toppings that I tried that are fantastic! For lunch today I made crepes with bananas and “whipped cream” and toasted almonds. Boy was it good! And the reason I put quotes around the “whipped cream” is because it was dairy free! So check out the recipes below:
Put some raw almonds on a baking dish and put into a 350 F oven for 10 to 15 minutes. Keep an eye on them around the ten minute mark. You want to take them out when you smell that warm, nutty toasted almond smell but before they start to burn.
Easy as can be and the taste is great!
Dairy Free “Whipped Cream”
Get a can of coconut milk. Look for a premium brand, the higher the fat content the better. Put it in the fridge several hours ahead of the time you’ll need it. Just before you need it, open the can and you’ll notice that the milk has solidified. This is a good thing. Spoon some of the solidified milk into a bowl and start whipping it up with a spoon. It takes a little elbow grease but you will end up with the appearance and consistency of whipped cream. And when you bite into it it has the lovely flavour of coconut. I made mine without any sugar added and if you were planning on drizzling chocolate sauce over the crepes then you definitely don’t need to add any sugar to the whipped cream. Enjoy!