Saturday, August 16, 2008
Crepes w/ "no-nut-ella"
My kids slept in late today (8 a.m.), so I did too. Maybe it was finally "sleeping-in" for the first time in years or a lazy summer Saturday, but somehow I was in the mood for crepes. I made the "regular" ones - with white flour, butter, milk & eggs, but started to feel a twinge of guilt when I saw my husband looking woefully into his bowl of almond milk & Joe's O's. So I thought I'd try to make some he could eat.
Here's my adapted recipe. He says they turned out great. They do, however, contain egg yolks (I haven't experimented with egg replacer in them, but I assume they wouldn't be as bendable and crepe-like). Though sensitive to eggs, most of the proteins are found in the whites, so he has been able to eat the yolks. This is similar to ghee, where most of the dairy proteins have been stripped from the butter and the leftover ghee is mostly fat. I could have used melted ghee in place of the safflower oil below.
Allergy Crepes (makes enough for 1 or possibly 2 servings):
3/4 c. oat flour
2 t. sugar (I used pure cane, minimally processed)
1/4 t. salt
1/4 t. baking powder
1 c. coconut milk
1 T. safflower oil
2 egg yolks
1/4 t. vanilla
Mix the dry ingredients and mix the wet ingredients separately, then mix them together with a whisk until smooth. Pour 1/4 c. batter onto a hot crepe pan (I just continued after I made my regular crepes, so it was hot and was very seasoned since I was cooking with butter. If you are starting from scratch, try heating some high-heat safflower or sunflower oil on about medium-high until hot...do the water test). Instead of swirling the batter around in the pan, I just let my crepes be a little thicker. You can experiment and see what you like best.
"No - nut - ella" spread:
I love nutella. But it has both hazelnuts (bad for kids with nut allergies) and dry milk in it. Here's my version.
1/4 c. pumpkin seeds (pepitas)
1 T. cocoa powder (or carob)
2 T. Better Than Milk Rice Powder, vanilla flavor
1 T. safflower oil
1 T. brown rice syrup
3 T. rice milk
Combine all ingredients in a food processor on high speed (this is the "crunchy" version). If you wanted it smoother, grind your pumpkin seeds into "butter" with a juicer.
Spread on crepes and enjoy. Or use fruit-only jam and fresh fruit - I had a blueberry jam & fresh pineapple crepe, a banana & no-nut-ella crepe, and an apricot-orange jam & fresh cantaloupe crepe.