hot for food

I attempted to make crepes for the first time in my life. What a crappy experience. Well crappy is a little harsh, but I definitely don’t have a natural talent for making crepes. I actually made 2 whole crepes out of an attempt at probably close to 15 or 16 times. These are the only 2, yet beautiful and tasty results.

Vegan Asparagus Mushroom Brown Rice Crepe with Hollandaise

Vegan PB & Apple Cinnamon Buckwheat Crepe with Maple Syrup

The recipes for the crepe batter, asparagus, and vegan hollandaise sauce are from VeganYumYum. I made some modifications, trying brown rice flour and buckwheat flour for the crepe batter. Which also make these g-free as well as vegan! These 2 lonely crepes worked out perfectly and tasted amazing. You can’t even imagine how incredibly close the vegan hollandaise sauce is to the real thing; at least from what I can remember of eating eggs benedict! The buckwheat flour crepe is quite a full bodied flavor – perhaps too nutty for some. You could use only half buckwheat flour with another type. But I thought the flavor of buckwheat was great, especially paired with peanut butter, apples, cinnamon and maple syrup.

The whole crepe creation problem is a combo of having an old non-stick pan, burners that are very sensitive and difficult to regulate temperature on, and the fact that I’ve never done it before. While I even followed the very helpful video tutorial Lolo posted, I think that I kept fiddling with the pan temperature too much. Ultimately, this recipe requires patience… hmph. I’m just glad I didn’t attempt it with a room full of starving brunchers!