Sunday, June 29, 2008

My Simple Breakfast Crepe

In my last post I tried making a vegan crepe from which I decided was too sweet for a savory dish. Since I had leftover crepe mix, I had an idea to make a variation by adding a couple of ingredients. This is a super easy breakfast treat!

Required: Vegan Crepe, Fresh Blueberries, Yogurt (preferably Fagé - the fully fat kind)
Note: This recipe is not vegan, but you could substitute the Fagé with Soy Yogurt.
Optional: Maple syrup or honey

Take your crepe and slather yogurt. Sprinkle fresh blueberries. Fold in half. Top off with a little maple syrup or honey to taste. Simple and good!

Sunday, June 22, 2008

Holy Vegan Crepe?

I finally made the Vegan Crepe mix I took from Although I did make the regular crepe version of it in my last blog post, I have an aversion to eggs. Truthfully, I think eggs kind of smell bad and taste gross. The vegan recipe was great, but I do think that it is meant for more of a sweet crepe rather than a savory one. It has a slight tinge of sweetness because of the added sugar and maple syrup.

Required: Soy Milk, Soy Margarine (I used Earth Balance from Trader Joe's) , Turbinado Sugar, Maple Syrup, Unbleached All-purpose Flour, Salt

In a large bowl, blend all of your ingredients. I used a hand blender with a whisk at the end. Make sure you mix the ingredients really well. Cover and chill for two hours.

Lightly grease a 5 to 6 inch skillet. I used olive oil spray and covered the entire non-stick pan. Heat the skillet until hot. Pour approximately 1/4 cup of the mix into the skillet. Pick up the pan and swirl it around a bit to spread the mix enough to make a nice sized crepe. Make sure you do this carefully so you don't create holes or breaks. Have a spatula ready! You'll want to flip the crepe over and cook the other side once it's golden.

Now for the savory inside...

Required: Spinach, Shredded Cheddar Cheese, Mushrooms, Onions, Cayenne Pepper, Sea Salt, Canola Oil

Slice onions and mushrooms. Please place about 1 Tbsp of canola oil in the pan. Sauté the onions until soft. Throw in mushrooms, two pinches of cayenne pepper, a few pinches of sea salt. Sauté for a few minutes until mushrooms look soft. Sprinkle in some shredded cheese. Lastly add the spinach and stir. Serve hot on the crepe. Fold in half, yum!

Monday, June 2, 2008

Holy Crepe!

I made crepes for dinner this weekend. Even though it does take a little while to prepare, it's completely worth it. Crepes are extremely versatile because you can make sweet desserts or salty breakfasts. I took the crepe recipe from All It's not vegan, however, there is a vegan version available as well. I'm going to try that this week and post a comparison. Thanks to guest chef Steve for helping me make this.

Now for the traditional crepe. Here's the recipe I used.

Required: 2 Eggs, 1 Cup of Soy Creamer (or just regular milk), 2/3 Cup All-purpose Flour, 1 Pinch Salt, 1 1/2 Tsp of Canola Oil

You can use milk if you don't have soy milk. Combine all of the required ingredients into a mixing bowl. I don't have a blender so I used a hand mixer, you could probably use a whisk too. Make sure you circle the bowl so that you can get the sides as well. Cover the bowl with saran wrap and place in the fridge. You're supposed to let the mix sit. On All Recipe it says to place the bowl in the fridge for an hour. But, I think you could probably let it sit while you make the ingredients to go inside the crepe.

For the filling I used spinach, mushrooms, onions, garlic, and mozzarella cheese. Chop all ingredients including spinach. Use 1 Tbsp of canola oil. Sauté garlic, onions, and mushrooms first. Stir. Place cheese in next. Make sure the cheese starts to melt before throwing in the spinach. Toss in the spinach. Let it cook. Stir. Throw some salt in for taste. If the sauté is too watery you can use a little corn starch. The cheese may be enough to make it clump together.

Heat a well oiled skillet. On medium heat pour about 1/4 cup of the crepe mix into the pan. Make sure you coat a larger area of the pan. Enough to create a good sized crepe. Cook 2-5 minutes until golden brown. Turn once.

Place the filling in the crepe and fold in half. Serve. MMM!