Some mornings you just want to go to a fancy bistro and order the freshly made crepes and enjoy the delicious treat, that's almost like dessert, while you drink endless amounts of mimosa.
And some mornings you want that yummy order of crepes but you have no desire to comb your hair or put on pants. Luckily for you, crepes are very easy to make and quick, too!
I added bananas, blueberries and leftover homemade cherry sauce to mine. I also added coconut whipped cream. To make this, you'll need to put the can of coconut cream in the fridge the night before. I'll explain why in just a bit. Make sure to use the full fat coconut cream for this. Don't worry, it's the good fats.
Ingredients:
1 Can Full Fat Coconut Cream that's been chilled overnight
1 cup flour (white or whole wheat)
1 cup almond milk
2 Tbsp coconut oil
Process:
Mix together flour and almond milk. Once there are no more lumps, add in the coconut oil and again mix until the lumps are gone. If your coconut oil has solidified, pop it in the microwave for a few seconds to soften it. You need to be able to mix it in. This batter will be thin.
Toss the batter in the fridge while you set up the rest. Put a small dab of coconut oil on the frying pan and set it to medium. Allow the oil to melt and the pan to warm up. Turn the heat down just below medium and pull the batter out of the fridge. I find that a little less than 1/2 cup of batter is a good amount for each crepe. Remove the frying pan from the heat and pour the batter onto the pan. This part you have to move quickly, you want to swirl the batter around the pan before it starts to cook and can't be swirled anymore. I move the pan around while I pour the batter in so I get it covered. Set it back on the heat and just be patient. Each side takes about 2-3 minutes, depending on your heat. You want to wait until the edges of the crepe starts to fold up a little. This tells you it's almost time to flip.
Shake the pan slightly until you see the crepe is able to slide around. Once it does this, it's ready to be flipped over. Carefully, and using a wide spatula, flip the crepe. The next side may take a little less time to cook. I like mine just lightly browned. Continue this process until all the batter is gone.
Making the coconut whipped cream is super simple. Carefully, and without shaking, remove the can of coconut cream from the fridge. Careful not to shake it or tip it while opening. The top layer of cream will have become thick and will be resting on the top half of the can. With a spoon, carefully scoop out the thicker portion. It's usually only about the top half of the can, sometimes a little less. Then you can just plop it into a mixer and mix it up. It will become thicker and fluffy just like regular whipped cream.
On each crepe, spoon on some cream and sprinkle with fruit. Fold the sides of the crepe over and top with more cream and more fruit. That's it! Grab yourself a mimosa and enjoy!
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