I didn't have any spelt flour, so I changed the recipe a bit. I used:
- 1/4 cup whole wheat flour
- 1/3 cup soy milk
- 1 flax egg (no Earth Balance)
- 1/4 tsp cinnamon
- Pinch of sea salt
- Coconut oil, to coat the pan
My relaxing morning ended with the crepes. These things are frustrating! I'm sure they'd be easy to some, but for me they were a royal pain. I seem to have problems with preparing seemingly easy items (e.g. rice) so it's no surprise that these gave me problems.
First I used a pan that was definitely not non-stick, and even rubbing oil all over the bottom caused the crepe to stick to the pan for dear life. So, I switched pans, rubbed more oil, and went to town. The first crepe on that pan came out PERFECT. Then, it was all downhill.
When I tried moving the second crepe into the oven to stay warm, I dropped it into the bottom of the oven. The third crepe was way too thick and didn't distribute evenly enough; it ended up looking like a misshapen thin pancake. The longer the batter sat, the thicker it got, so next time I'll definitely make it on the thinner side.
I filled them with bananas and blueberries and topped with cashew whipped cream. The whipped cream couldn't be simpler:
- 1/4 cup cashews, soaked overnight
- 1/2 tsp vanilla
- Water, to thin as needed.
Just throw into your food processor and process until it's thick, light and smooth.
These tasted wonderful, surprisingly enough. They had a nice hint of cinnamon and the whipped cream worked really well with the creaminess of the banana. With some playing around, I could get these crepes down perfectly. But, for a first attempt, I'd say they weren't too bad, non?
Oh loving this recipe as a vegan alternative! I am not vegan, but not a fan of eggs. Crepes do take practice so you should be giving yourself high 5's on these.
ReplyDeleteI used to love eggs but now the mere thought of them grosses me out. Tyou. :) It was a noble effort.
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