View Large Image Crepes Recipe Batter Takes about 15 minutes Get ingredients: 227 g (1 cup) almond milk 3 eggs (150 g) (room temperature) 125 g (1 cup) flour (all-purpose) 1 g (1/8 tsp) salt 100 g (1/2 cup) sugar (white, granulated) 1 g (1/4 tsp) vanilla extract (pure) 27 g (1/8 cup) vegetable oil blender kettle airtight storage container (or bowl and plastic wrap) strainer Boil 237 g (1 cup) water in the kettle. Add to blender: 100 g (1/2 cup) sugar 125 g (1 cup) flour 1 g (1/8 tsp) salt 3 eggs (150 g) 227 g (1 cup) almond milk 27 g (1/8 cup) vegetable oil 1 g (1/4 tsp) vanilla extract Blend (about 30 seconds). While blending, measure out: 119 g (1/2 cup) boiling hot water Quickly add the water to the blender. Blend until well-incorporated (about 30 seconds). Place the strainer over a bowl. Strain the batter into the bowl. Let cool at room temperature for 30 minutes. (Or cover with lid or plastic wrap and chill in the fridge overnight.) Berry sauce Takes about 15 minutes Get ingredients: 142 g (1 cup) frozen berries (or 170 g fresh berries) 5 g (1 tsp) lemon juice 1 g (1/2 tsp) cornstarch 1 g (1/8 tsp) salt 25 g (1/8 cup) sugar (white, granulated) airtight storage container (or bowl and plastic wrap) saucepan spatula strainer Wash in cold water and then drain the water: 142 g (1 cup) frozen berries (or 170 g fresh berries) Add to saucepan: 25 g (1/8 cup) sugar 1 g (1/2 tsp) cornstarch 1 g (1/8 tsp) salt 30 g (1/8 cup) water (any temperature) 5 g (1 tsp) lemon juice Mix with spatula until combined (about 15 seconds). Add the berries to the saucepan. Cook on medium heat while stirring frequently until thick and bubbly (about 3-5 minutes). Cook and stir for 2 minutes more. Remove the saucepan from the heat. Turn off the heat. If the berries contain seeds, place the strainer over a bowl, and strain the sauce into the bowl. You can use a spoon to push the sauce through the strainer. Discard the seeds. Set aside to cool. (Or cover with lid or plastic wrap and store in the fridge overnight.) Filling Option A: Cream cheese filling Add to mixing bowl: 116 g (1/2 cup) cream cheese (room temperature) 19 g (1 1/2 tbsp) sugar (white, granulated) 2 g (1/2 tsp) vanilla extract Mix well with hand mixer. Option B: Crème chantilly Takes about 5 minutes Place the stand mixer bowl and whisk attachment in the fridge for 15 minutes. Attach the whisk to the stand mixer. Add to stand mixer bowl: 113 g (1/2 cup) crème fraîche (cold) 25 g (1/8 cup) sugar (white, granulated) 7 g (1/2 tbsp) vanilla extract Mix on high speed until stiff peaks form (about 3 minutes). Set aside. (Or cover with plastic wrap and store in the fridge overnight.) Crepes Takes about 1 hour If berry sauce was stored in fridge overnight, remove from the fridge. Set aside. If cream filling was stored in fridge overnight, remove from the fridge and whisk quickly if necessary. Set aside. Get ingredients: crepe batter coconut oil frying pan (10-inch diameter) plate ladle flipper spatula (thin) Using a spatula, spread a tiny bit of coconut oil (about 1/8 tsp) on the frying pan. (If there's too much excess liquid, dump it out.) Set heat to medium-low. Wait until the coconut oil has melted. For each crepe: With one hand, lift the frying pan, temporarily removing it from the heat. With the other hand, using a ladle, pour about 1/3 cup of batter into the frying pan. Immediately tilt and swirl the frying pan so the batter covers the entire bottom of the frying pan. Place the frying pan back on the heat. Let cook for 2 minutes. Using a flipper spatula, lightly lift the edges of the crepe up, all the way around. Lift the entire crepe and gently flip it over back into the frying pan. Let cook for 1.5 minutes. Using a flipper spatula, transfer the crepe to a plate to cool. (You can stack the crepes on top of each other; they won't stick together.) Add a tiny bit of coconut oil to the frying pan and repeat. After about 4 crepes are done, you can start assembling them while you wait for the other crepes to cook. (If you start assembling too quickly, the cream will melt on the hot crepes.) Assembly Takes about 15 minutes Take one of the crepes. Using a spatula, spread about 1/8 cup of cream filling onto one edge of the crepe. Using a spoon, drizzle some berry sauce over the filling. Roll the crepe into a log shape, starting from the edge with the filling. Using a spoon, drizzle some berry sauce on top of the crepe. Optionally, dust with icing sugar. Optionally, heat up the crepes in the microwave, or serve cool.
