Brunch, just for Mom. How about crepes, they are so elegant, delicious and always makes you feel extra special. Yes, it’s a super thin pancake, but the French made it into something, decadent and ultra chic. I think the Moms out there would appreciate this served to them on Mother’s Day, don’t you think? Well, as least I would, hint hint, if my family is ready this post. 😉
Here’s my plant based take on it. It’s super easy and full of flavor and cuts out some of the calories, so Mom can have as many as she would like.
- 1 cup almond milk, or non dairy milk
- 1 ripe banana
- 1 cup flour, or gluten free flour with xanthan gum
- 1 tsp baking powder
- 1 tbsp organic sugar or coconut sugar
- Pinch of salt
- Blend all the ingredients in a blender.
- Heat a non-stick pan to medium-high heat.
- Pour about 1/4 cup of batter into the pan. Lift it off the heat and tilt/turn it to spread it as thin as possible.
- Cook for 2-3 minutes or until the edges are loose enough that you can slide a spatula underneath.
- Flip. Cook the second side for another 2 minutes.
- Remove from the pan.
- Repeat with the remaining batter. It should make 5 crepes.
- Fill with your choice of fruit or enjoy on their own.
Sweet Red Wine Sauce
• ½ bottle pinot noir wine
• ½ cup organic sugar, or more to taste
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes. Remove from heat and allow to slightly cool before pouring over crepes.
If you are looking for a classic crepe recipe, here’s my go to;
1 c. all-purpose .our
2 large eggs
1 tbsp. granulated sugar 1/4 tsp. kosher salt
1 1/2 c. whole milk
1 tbsp. butter
Fresh fruit, for serving Powdered sugar, for serving
In a large mixing bowl whisk the flour, sugar and salt until combined. Then create a well with flour and add the eggs. Gradually pour in milk, whisking to combine after each addition. Let batter stand at room temperature until slightly bubbly on top, 15 to 20 minutes.
In a small skillet over medium heat, melt butter.
About 1/4 cup at a time, drop batter evenly onto pan, swirling it to evenly coat.
Cook 2 minutes, then flip and cook 1 minute more. Repeat with remaining batter.
Serve crêpes warm with fresh fruit and powdered sugar.