Saturday, March 17, 2012

CHERRY CREAM CREPES

I always thought that crepes were difficult to make, so I haven’t made them in years. But, they are surprisingly easy. This recipe requires refrigeration overnight, so you will have to plan a bit, but it’s worth it. These are sinfully delicious treats. If you are feeling fancy, try these little numbers for breakfast or dessert. Don’t let the three separate components scare you; this is really a simple dish to make and assemble.

Ingredients:
½ cup + 2 Tbs. soy milk
½ cup water
¼ cup melted Earth’s Balance (butter substitute) + more for cooking the crepes
¼ cup + 1 Tbs. sugar
2 Tbs. maple syrup
1 cup flour
¼ tsp. salt
1 package of silken tofu (Mori-Nu)
1 can coconut milk
1 banana
½ cup confectioner’s sugar
16 oz. frozen cherries (Bing are the best)
2 Tbs. cornstarch
 
Directions:
Combine ½ cup soy milk, water, Earth’s Balance, 1 Tbs. sugar, maple syrup, flour and salt. Mix well and refrigerate overnight. The next day, add 2 Tbs. soy milk and mix well. Heat a tiny bit of Earth Balance in a frying pan. Pour 3 Tbs. of the batter into the pan and swirl around until it makes as big of a circle as you can get. Let cook over medium high heat until the edges just start to brown and then flip. Cook for a minute or so longer. Repeat until you have used up the batch. While the crepes are cooking, place the cherries, remaining sugar and cornstarch into a small sauce pan and cook over medium low heat until bubbly. Lower heat to simmer. In a blender, combine the tofu, coconut milk, banana and confectioner’s sugar. Mix well. To assemble, spoon 2 Tbs. of the tofu mixture onto the crepe, add the cherry mixture, and roll up. I drizzled the tops with the remaining tofu mixture and chocolate syrup.

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