Oh, these crepes are absolutely delicious! A surprisingly easy to make meal, we had them last night for dinner with steamed broccoli and a fondue-like cheese sauce that’s literally to-die-for. You would never guess that this meal is gluten-free and vegan.
I’ve been craving cheese like mad, so I chose to make a fondue sauce to pour over the crepes. Before we cut dairy from our diet, our cool winter weekends often consisted of a warming cheese fondue. I would use the leftover sauce for morning crepes or a topping for my toast. For those of you familiar with Swiss cheese fondue, you will be pleasantly surprised with this recipe. Nutritional yeast and potatoes give this sauce a beautiful cheesy texture. When I mentioned this sauce as a “fondue”, my daughter ran for some gluten-free bagels, cut a piece, and dipped it in the sauce! Yummy! The person who developed this recipe is a genius, in my opinion. You will find the recipe here – http://www.vegetariantimes.com/recipe/blonde-bliss-vegan-fondue/
The crepe recipe comes from my Candle 79 Cookbook by Joy Pierson, Angel Ramos and Jorge Pineda. If you are ever in New York City and looking for an awesome vegan meal, try Candle 79. It’s a quaint restaurant just minutes from Central Park.
This recipe makes 10 crepes. Just to let you know, we are a family of 4 and there was not one crepe leftover. If you like to have some extra for the following day, then you may want to consider doubling the recipe. Try this with leftover crepes – instead of using rice or noodles, try cutting crepes in thin strips for a next day’s soup!
- 2 cups almond milk or other non-dairy milk
- 1 cup chickpea flour
- 4 tablespoons arrowroot powder
- 1/2 teaspoon sea salt
- 1 tablespoon finely chopped parsley
- 2 tablespoons finely chopped green onions
- ground pepper
- coconut oil for frying
Using a blender, process the milk, flour, arrowroot powder and salt to a thin, smooth-like consistency. Pour into a large bowl and add the parsley and green onions. Mix well. I let this sit for about 30 minutes while I prepared my broccoli and cheese sauce.
Brush a crepe pan with coconut oil and heat the pan over medium heat. Pour about 1/4 cup of batter into the center of your pan and tip it several times off of heat to cover the bottom of the pan.
Return the pan to the heat and cook for at least 3-4 minutes until the edges begin to brown. Using a spatula, flip the crepe and cook for another minute. Your crepe should be lightly browned. Your crepe should flip easily. If it is sticking to the pan, then wait another minute. If you try to flip the crepe too soon, it will fall apart!
Stack crepes on top of each other and keep warm until serving time. Serve with your choice of steamed vegetables and sauce. But, seriously – try the above fondue sauce!
I would like to thank my daughter for assembling this crepe and organizing the photo shoot. While I was involved in an online “chat” with fellow Plant-Based Nutrition students, she decided to take charge and get dinner on the table. (My kids now know that we don’t eat until snapshots have been taken!). Can you tell she loves mushrooms?! Thank you, K!!