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Crepes Two Ways and Another Surprise in the Mail
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!
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!
8 comments:
I haven't tried the crepes from VCon but I'm happy to hear they're easy to de-glutenise!
I love the ones you had for breakfast, delicious!
I've never been brave enough to make my own crepes. Yours look so good! I would definitely go for sweet over savory, but that's just me :-)
I got Vegan Brunch in the mail last week too!! I already made a few recipes out of it (omelet, hash browns, coffee cake) and they all rocked. SO many I want to try too!
Sweet crepes are where it's at! One of my all-time favorite breakfasts... They're especially good filled with poached pears and caramel sauce, if you ask me.
Wow! I want to try making Buckwheat Crepes one of these days. (Gluten Free, Baby!)
The mail fairy has been very busy at your place!
I haven't tried those crepes either but your photos are making me wonder why!!
JEALOUS of your vegan brunch. I have to wait a whole month or so for it to ship to Australia :( Oh well...at least it's on it's way, right?
must make crepes...those look amazing. I'm such a breakfast purist. I stick to waffles, pancakes, scramble, and oatmeal. I need to venture out.
CREPES! They look so fantastic! You are so smart for freezing a bunch, also... You are going to have some amazing gourmet meals to look forward to later!!
Ooh, I do hope you make some Vegan Brunch recipes and post about them! I don't have the cookbook yet so I would love to see other peoples' experiences with it. You know...living vicariously through other bloggers. :)
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