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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Sunday, October 28, 2012

Scraps and Snippets ~ Lemon Raspberry Cheesecake Crepes ~ Vegan MoFo #21

Lemon-Raspberry Cream Crepes

I'll be honest. I think I stink at Crepe making. The best I was able to do was this. I think the plating with the splat of raspberry takes away the whole crepe fail thing. However. After the first crepe fail and the second go around with Isa's Vegan Brunch Crepe study session I did. I think the inspired by Isa's Crepe-tastic wisdom I was able to make a batter that works if you have the skills/tools to be a crepemaking diva. I lack both.

I think I will attempt to do this again. But I may just go ahead and make a crepe stack that I layer with delish cream and raspberry drizzle and cut into wedges. Then the holes and mishapen monstrosities I produced just won't matter. See. Once you saw the raspberry splat you didn't even notice the holey mess of crepes.


I do have to say that these were delicious!!!!! Really.


Lemon Crepes (Makes 10 medium)

3/4 Cup non-dairy milk
3 TBSP water
1/2 Cup lemon juice
1/4 Cup agave or maple syrup
3 TBSP garbanzo bean flour
3/4 Cup whole wheat pastry flour
3 teaspoons arrowroot powder
1/8 tsp salt
three drops (1/2 of an 1/8 tsp measure) almond extract

Hot greased pan. This stuff needs to be a very liquid pancake batter. Thin spatula. Patience. Pour a couple tablespoons into the pan, swirl and try to make an even circle. Watch and wait. The batter will bubble a bit and the edges will begin to cook and pull away. Carefully lift once the discs appear cooked through and flip. (Develop quick plating skills and/or stacking techniques if you fail.)


Raspberry Syrup


1 Cup fresh or frozen raspberries
1/4 Cup maple syrup

Blend well in processor or blender.

Coconut Whip Cream (If desired and to help mask imperfect crepes if needed. I didn't have chilled coconut on hand. )

1 Can pre-chilled full fat coconut milk. This needs to be in your fridge for 48 hours at least to cause the milk to separate into layers. You will scoop the thick layer into a bowl and begin whipping. Save the liquid watery milk for another use like smoothies or Thai cooking.

3 TBSP powdered sugar
1/2 tsp vanilla

Whip until whipped cream consistency. Place in a ziploc and put in the fridge until you are ready to use it.

Cheesecake

3 TBSP Vegan white chocolate melted
1/3 Cup non-dairy cream cheese
1 1/2 Cup powdered sugar
1 Pkge Mori-Nu Firm silken tofu
1 TBSP arrowroot
2 TBSP coconut oil
1/2 tsp lemon juice
1/2 tsp almond extract

Process all ingredients and place in refrigerator at least two hours prior to being ready to put dessert together. Overnight is the best texture, but two hours will work.

Make crepes.

Fill each crepe with dollops of cheese cake cream. Drizzle raspberry syrup over and roll (or stack. 

 :  )  ). If using whip squirt cream over crepe and drizzle with more raspberry syrup.

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