Ginger & Pear Crepes from YumUniverse
Figuring out how to make thin, light, egg-y crepes that didn’t crack or taste sad and dry was one of my proudest kitchen victories. These guys open up a whole new world of possibility for breakfast and dinner. Fill them with fruits, nuts, seeds, or berries of all kinds. And for a savory crepe, try loading it with roasted veggies and/or topping them with fresh greens and a drizzle of balsamic reduction.
Makes 2–4 servings
Ingredients
Glaze:
1/4 cup water
3 tablespoons Sucanat
1 tablespoon ginger, minced
1/2 teaspoon vanilla extract
2 teaspoons lemon juice
Pinch sea salt
Pinch cinnamon
Crepes:
1 1/2 cups water
1 teaspoon almond butter
2 tablespoons coconut oil
1/2 cup chickpea flower
1/4 cup millet flour
1/2 cup arrowroot starch/flour
1/2 teaspoon psyllium husk powder
1/4 teaspoon sea salt
Fillings/Toppings:
1 ripe Bartlett pear
Handful of almonds, toasted
Handful of hemp seeds
Steps
- In a saucepan, whisk together Glaze ingredients over medium heat.
- In a large bowl, whisk together Crepe ingredients.
- Heat a skillet to medium-high and add a dollop of oil. Using a ladle, pour some crepe batter into the pan. Tilt the pan and carefully swirl to spread the batter out nice and thin.
- When the top appears to be drying, run a spatula around the edges of the crepe and carefully flip. Cook the other side for a minute and repeat until you use up all the batter.
- Slice pear however you like—matchsticks, thinly on a mandoline, or into wedges.
- On a plate, lay out crepe, fill with pear, drizzle with glaze, and roll up. Top with almonds and hemp seeds for good measure.
Psst!: Easily make a coconut whipped cream to top your crepes simply by refrigerating a can of Thai coconut milk (not reduced fat) overnight. The cream settles at the top of the can and firms up nicely when chilled. Just scoop out the cream on top, save the liquid for smoothies, and whip it a bit with a fork or whisk (add some vanilla bean or a splash of extract if you like). You can also use the cream to frost cake or Banana Bread Muffins (pg. 189 in the book). Fold in vanilla bean seeds, extracts, or fine citrus zest for extra flavor.
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Cinnamon French Toast from Plant-Powered Families
I remember French toast fondly from childhood—and so does hubby. It was the “treat” breakfast we had as kids, probably far easier for our parents to make than pancakes, and a great way to use up odds and ends of bread. This version is much healthier than what I ate as a kid, and I tell you our girls love it just the same.
Makes 3–4 servings
Ingredients
1 cup plus 1–2 tablespoons plain or vanilla unsweetened nondairy milk
1 tablespoon white chia seeds
1/3 cup soaked and drained cashews (see note for nut-free option)
3/4 teaspoon cinnamon
1/4–1/2 teaspoon pure vanilla extract
1/8 teaspoon sea salt
Sliced bread of choice (see note)
Steps
- In a blender or using a handheld blender, puree the milk (starting with 1 cup; see note), chia, cashews, cinnamon, vanilla extract, and sea salt until very smooth and thick (it will get thicker as it sits a little while and the chia swells).
- Prepare a nonstick skillet by wiping over with a touch of oil (you need a nonstick skillet, or this will be a sticky event!). Turn heat to high for a few minutes to heat up the pan, then reduce to medium/medium-high.
- Dip a slice of bread into the batter. Turn over and let it sit in the chia mixture for a few moments to soak, then remove and place in the skillet. Repeat with other slices, frying 2–3 pieces or more at a time, depending on the size of your skillet. Fry for 3–5 minutes on each side, until light brown. Keep the heat high enough to get a good sear/crust on the bread, but reduce if it’s scorching. Note that the slices will be sticky until they are ready to be flipped, so be patient. Repeat until all bread is used.
- Serve with fresh fruit and pure maple syrup. Another fun serving idea is to make sandwiches out of the French toast, slathering some nut butter between two slices, then serving with maple syrup.
Nut-Free Option: Replace 1/3 cup of cashews with 3 tablespoons of hemp seeds.
Bread Note: You may use 6–10 slices of bread, depending on the size of the slices.
Milk Note: After the batter sits for a few minutes it can become quite thick. You can stir through another 1–2 tablespoons of milk if it has gotten too thick with standing (if you have less than half the batter left, use just 1 tablespoon).