Simple Crêpe Recipe - Dairy Free

If there was ever a breakfast staple that makes you feel fancy and luxurious, to me, it would be crepes (waffles come in a close #2 and I'm talking Belgian not Eggo).  Maybe it's the french name and the fact that the first one I ever had was at 18. Yup. That's the truth. I was visiting a friends house in university and he was whipping up a savory batch filled with scrambled egg goodness. It was both memorable and delicious as I devoured it with abundant amounts of maple syrup. 

Here is my recipe:
1 cup flour
1/2 cup water
1/2 cup almond milk
1/4 tsp salt
2 tbsp melted butter

Simply whip all the ingredients together (make sure it is the consistency of light gravy, if not add a little water) and ladle a scoop into the middle of a frying pan on medium heat. 

Tilt the pan to spread the mixture around into a larger circular shape. 

You will know when to flip it over when the batter turns matte and can easy be lifted from the pan with a spatula. Cook on the other side for 1 minute.

Recipe will make 6-8 crepes depending on the thickness of the batter and how large your pan is.

As dairy is a problem for my tummy you can see that I've substituted almond milk. For those with no problems you can use regular milk. Well, there you have it and now it's time to fill your crepes with your favourite things. Mine is usally a combination of strawberries, bananas, and dark chocolate chips. 

Happy crepe making!!

 

Raspberry Almond Cakes, Tré Délicieux!

Since deciding to commit more time to this blog I thought it was only right to start sharing some of my baking. Above is a delicious serving of almond cake topped with some fresh raspberries. I'll say it now, these are not for the diet conscious! they are loaded with butter (10 tbsp to be exact) and yummy almond flavour. That's how the french do it and boy do I love french baking and cooking!

With raspberries in the center and crisp golden edges, these little cakes are pretty enough for a pâtisserie window. This recipe is taken from Elizabeth Bards novel Lunch in Paris: A Love Story, with Recipes.

3/4 cup turbinado (raw) sugar

3/4 cup plus 2 tablespoons ground almonds (I purchase mine at Bulk Barn in the Northeast, however you can make your own my simply blending some blanched almonds in a food processor)

1/4 cup flour

10 tablespoons unsalted butter, melted

4 egg whites

A pinch of salt

1 egg yolk

1/2 teaspoon vanilla extract

1/2 pint raspberries

Preheat the oven to 450°F.

Pulse the sugar in a blender or food processor to obtain a fine powder. (Sometimes I just bash it in the bottom of the bowl with a potato masher.) Combine with the ground almonds and flour.

Meanwhile, melt the butter over gentle heat; let cool.

Whip the egg whites and salt into what the French call a mousse, just till they’re frothy. This takes no time at all, 10 seconds max.”You should stop when you have liquid underneath and bubble bath–like foam on top. Gently fold the egg whites into the dry ingredients.

Fold in the egg yolk and vanilla. Then add the melted butter. Don’t panic; this will look like a flood—just continue to fold gently and the butter will incorporate itself. (not kidding it does look like a flood but it only took 1-2 minutes before it all comes together)

Spoon large, drippy tablespoons of batter into nonstick mini muffin molds; I use flexible silicone ones. Gently place a raspberry in the center of each mini cake. Don’t push it in too far, or it will sink completely during baking. Bake on the center rack for 10 to 11 minutes, until the edges are crisp and golden, the insides tender. Here is where mine differs, instead I used 6 larger ramekins because who doesn't want more cake? This also changes the cooking time. Approximately 13-15 minutes depending on your oven 

Let the cakes cool for 10 minutes on wire rack to cool completely.

Yield: 6 or however many smaller sizes you want!

 

mmm just look at that texture it just makes you want to savor every bite!