Wednesday, January 12, 2011

Blueberry Cheese Crepes.

I rarely wake up first in this household. So when I do, I seize it as an opportunity to conjure up crepes, letting my blueberry sauce simmer on the stovetop, slow dancing a little by myself because the hungry guy is still in bed.

Breakfast and those first few minutes of the day should be a savored moment. I like to make sure that the details are right.

There's no rush for me to get dressed and rush out to an office, but if there was, I'd wake up a few minutes earlier just so that I could fully appreciate "breakfast time".

Today I made Vegan Crepes (from Skinny Bitch) stuffed with whipped vegan cream cheese and a citrusy berry sauce. I substituted maple syrup for the sugar and I recommend adding a touch more almond milk to thin out the batter.

Wake Up Citrus. For my sauce I squeezed half a grapefruit and a tablespoon of agave nectar over a cup of berries and let it cook on low heat while I prepped my batter, lovingly stirring it each time I passed it.

Cheese Stuffed. My filling was simple - 1/3 container of vegan cream cheese whipped with agave nectar, a dash of citrus, and a few carob chips folded in. You could also make a sweet cashew cheese for a heartier filling.

Without a crepe pan, it's tricky to turn out a paper thin crepe, but don't sweat that. You'll land your technique and it'll taste every bit as good. Just try to get it as thin as you can.

Airy, delicate, slightly battered. Susceptible to bruising. Morning and crepes are two sensitive types that you should be gentle with.

I can already taste this crepe being a delivery system for truffled mushrooms...

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