I won’t get into the details of this past weekend at Expo West, because I’ll have an entire post dedicated to it later this week. Long story short, it was insane and I can’t wait to tell you all about the new products and companies that I met and tried out. But, before Jill and I were swept up in all of the madness, we started out our first day with a delicious breakfast of crepes!
I had never made crepes before, so I needed some assistance from a recipe. I was able to find a highly rated vegan crepe recipe at All Recipes and I followed the directions nearly to a T. They turned out great, but I thought that they were a little too oily; so, instead of using a 1/4 cup of Earth Balance I would suggest using closer to 2 tbsp. of coconut oil. Because I was sort of short on time I didn’t chill the batter for 2 hours, instead I put it in the freezer for roughly 30 minutes.
Even with this being my first crepe-making experience, they turned out really good; I think that Jill agrees with me. 😉 I would recommend following the recipe for the crepes that I linked to, but I will give you the details for all of the other pieces to this wonderful breakfast.
- 3/4 Cup Raw Cashews Soaked 2 Hours
- 1/3 Cup Water
- 1 Tbsp . Maple Syrup
- 1/4 tsp . Vanilla
- 1/4 tsp . Ground Cinnamon
- Pinch of Sea Salt
- 1/3 Cup Vegan Chocolate Chips
- 2 Tbsp . Unsweetened Coconut Milk
- 1/2 tsp . Coconut Oil
- 1 1/2 Cups Fresh Blueberries
- 1 1/2 Cups Fresh Raspberries
In a high-speed blender or food processor blend together the soaked cashews, water, maple syrup, vanilla, cinnamon, and sea salt. Place to the side or in the refrigerator while you make the chocolate sauce.
Using the double boiler technique, with a water-filled pot and empty bowl, melt the chocolate chips down.
Once the chips are starting to melt, introduce the coconut milk and oil into the mixture and stir until they are fully combined and have a sauce-like consistency. Let it cool for a couple of minutes.
When your crepe wraps are done cooking in the pan, put about a tbsp. or so of the cashew cream in the center, top with berries and close them.
Each serving is two per-person, so plate them accordingly; then drizzle the cashew cream and chocolate sauce over the top. Garnish with a sprinkle of cinnamon.
Now, I’m not scared to make these again in the future! Plus, I have a little something extra for you. Because it was just the two of us eating this breakfast, we had some crepe “wraps” left. I found a very good solution for this and turned it into a dessert. Just place the crepes on top of small, oven-safe bowl that are coated with a thin layer of oil and bake them at 400°F for 10 minutes or until they start to brown and get crispy. Fill them with fruit and extra cashew cream/chocolate sauce and you have a delicious treat that you could serve for breakfast or dessert!