The actual crepe recipe is from the cookbook, Vegan Brunch by vegan guru Isa Chandra Moskowitz. For the filling I used Greek yogurt, sliced bananas and a berry sauce, but honestly, the possibilities are endless. These would be great with a peanut butter and jelly filling, or for dessert, whipped cream and chocolate.
1 cup soymilk
1 cup water
1 1/2 cups whole wheat pastry flour
2 tablespoons arrowroot powder
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons agave nectar
Put all of the ingredients into a blender and mix for about 30 seconds. The batter will be watery and thin. Chill in the refridgerator for an hour. Preheat a crepe pan or large nonstick skillet over medium-high heat. Quickly spray with oil.
Pour a spoonful of batter into the hot pan, take off the heat and swirl to thinly coat the bottom of the pan. Cook until the batter has dried, around 30 seconds. With a thin spatula, peel the crepe off the pan, (this should be relatively easy), and flip it over. Cook for another 30 seconds. Slide onto plate. Fill with whatever you desire.
1/2 package of frozen berries
3 tablespoons sugar
2 tablespoons water
1 tablespoon arrowroot
Put all the ingredients into a saucepan and stir. Heat to medium. When the berries have broken down for the most part, and the mixture is thick, (around 10 minutes), let cool off the heat. Serve at room temperature.
And for your personal snow-day inspiration, a photograph of the winter wonderland. This ain't Aspen folks, its Connecticut.