Last week when I found myself with some extra raw lemon curd, I was eager to try my hand at raw crepes for a healthy, whole food breakfast. I looked around the web and through a couple of cookbooks to find the most appealing recipes. I tried two, both using a base of dehydrated bananas. With my dehydrator running and the sweet smell of bananas wafting through my house, I eagerly awaited.
I am sad to report that I was quite disappointed in the outcome. Not in flavor; they were delicious, chewy banana fruit roll-ups that Eden has since been enjoying as her mid-morning snack. But crepes they were not. There are some beautiful pictures on the web that make me believe in the raw crepe, but perhaps it takes some practice to perfect.
Without practice under my belt, I changed plans and went classic with these veganized French crepe and enjoyed my lemon curd rolled into one of these for a delightfully decadent Saturday morning breakfast.
Classic French Crepes
makes about 8 crepes
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup non-dairy milk (I used soy)
2 tablespoons canola oil
2 tablespoons maple syrup
1 teaspoon vanilla or almond extract
1/2 cup cold water
Oil for frying
1 cup of Lemon Curd
1 pint of Blueberries
In a food processor combine flour, baking powder, and salt. In a small bowl whisk together the remaining ingredients. With the motor running, pour the wets into the dry and blend until well combined.
Transfer to a bowl, cover, and refrigerate for 30-60 minutes.
Heat a large, light-weight frying pan over medium heat. Brush or spray on a small amount of oil to lightly coat the pan. Pour 1/4 cup of batter into pan, and swirl pan around so that the batter covers the bottom in a thin layer. Cook until you see small bubbles on the top and the edges begin to crisp. (1- 2 minutes) Loosen the edge with a rubber spatula, flip, and cook on the other side for about 1 more minute. Remove and set aside. Repeat with the rest of the batter.
Spoon about 2 tbsp lemon curd (recipe here) and a few blueberries down the center of the crepe. Fold sides over. Sprinkle with powdered sugar and top with a few blueberries.
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