I’m no Pioneer Woman, but I do enjoy cooking. It just so happens that my family has some minor dietary issues that I try to work around, and as much as I can, I cook without dairy. I also try not to rely too heavily on soy. Coconut oil has become my butter replacement for most recipes (eggs, pancakes, muffins, bread…), and I’ve recently started using coconut milk in place of both soy and dairy milk in my cooking. It gives me the creaminess that I crave, and it keeps BB and Hubby’s bellies happy.
Since it’s Thursday, it was breakfast for dinner night (I know, I forgot to post my menu this week), and BB wanted crepes. Here are a few pictures and a recipe for my dairy/soy free crepes.
1/2 cup all purpose flour
1 1/2 tbs. sugar
2 tbs melted coconut oil
1/2 cup unsweetened coconut milk beverage
1/4 cup lukewarm water
Put all ingredients into food processor work bowl with blade attachment and take it for a spin. About 30 seconds should do it. If it doesn’t look like all the flour has combined, scrape the bowl and whir again. Pour into a spouted measuring cup (I use a 4 cup measuring cup), cover and refrigerate for at least 30 minutes, but up to overnight.
A crepe pan is not necessary; I use a 6 in non-stick omelet pan. Put your pan over medium low heat and rub just a teeny bit of coconut oil into the pan to discourage sticking.
Mix the batter by hand and pour about 2 tbs into the center of the pan. Spin the pan to coat the bottom evenly and cook for about a minute. Yep, that’s BB pouring the batter and spinning the pan. Crepes are so easy an eight year old can make them.
Flip the crepe and cook another 15-20 seconds. I’ve heard that they make special crepe flippers, but I just use my fingers. Gently grab the edge and turn the crepe over. Don’t fear the heat. Your fingers will get used to it, if they aren’t already. If you are too afraid to use your bare hands, you can use a rubber spatula to help you lift the crepe up and flip it. I have found that they almost always tear this way, though.
Flip the cooked crepe onto a plate and repeat the process.
If you are feeling ambitious you can fill each crepe with jam (and cream cheese if bellies will allow), put into a baking dish, sprinkle with sugar and cook at 400 for a few minutes. Me? I don’t do that. I put toppings on the table and let everyone fill their own crepes. BB likes a little homemade jam and sometimes a wee-bit of cream cheese. Hubby likes to wrap a piece of bacon in his crepe…a French breakfast burrito!