I have no idea why it took me so long, but I finally got around to making the crepes from Vcon. They were so easy to make gluten-free by substituting some millet flour and xanthan gum for the wheat flour. I made the savory version of the batter and made 4 crepes, but then added some agave nectar to the 2nd half of the batter and made another 5 crepes. I froze them all so now I have a bunch of crepes for any type of meal whenever I want! But of course I couldn't wait very long to try them out, so I made the Potato Mushroom Blintzes (also from Vcon) and topped them with some Vegan Gourmet Sour Cream, natural apple sauce, and fresh thyme leaves. While the crepes themselves were great, I wasn't a huge fan of the potato mushroom filling. I think there just wasn't a whole lot of flavor, plus I'm not a fan of the whole "carb wrapped in a carb" kind of meal. Oh well, they can't all be winners.
Even though my first vegan crepe adventure was savory, I think the real way to eat crepes is for a sweet breakfast. This morning, I just warmed up two of my defrosted sweetened crepes and filled them with some Wildwood plain soy yogurt (my Whole Foods started carrying it and it's great! I like being able to control the sweetness), lemon zest, grapefruit zest, agave nectar, and chopped blackberries. Topped my crepes with a drizzle of more agave nectar and some whole blackberries. Now this is how crepes should be eaten!! This was one excellent, light, and special breakfast. The crepes taste exactly how I remember nonvegan crepes tasting and they were simple to make.
And the last cookbook of my Amazon preorder arrived Friday afternoon! I immediately flipped through my new copy of Vegan Brunch and tagged a bunch of recipes I want to try soon. The layout of this book is fantastic and it has some delicious-looking pictures. I think I've gotta hold off now on buying any more cookbooks- I have too many things I want to try in a bunch of them that I don't know where to start!
Carrot Cake Ice Cream
23 hours ago