Friday, April 23, 2010

Crepes with Almond Sauce and Fresh Raspberries - The Urban Vegan - p. 6


Almond Sauce:
1/2 c. soy creamer
1/2 tsp. almond extract
2 TBL. sugar
1 tsp. Earth Balance
1 tsp. cornstarch

1 c. whole wheat pastry flour
1 c. plain soy milk [We used vanilla soy milk...REBELS!]
1/2 c. water
2 TBL. soy flour
1 tsp. vanilla or almond extract [We used almond extract]
2 TBL. Earth Balance, melted
cooking spray
fresh raspberries [Why limit yourself to only raspberries?  MM and I used blackberries, blueberries, bananas, and strawberries - delicious!]
toasted slivered almonds, as garnish


Almond Sauce:
1) Whisk all sauce ingredients together in a saucepan.  Bring to a boil, whisking constantly.  Turn down heat and cook until thickened, again whisking constantly.  Remove from heat.

1) Whisk flour, soy milk, water, soy flour, extract, and Earth Balance together in a medium bowl until no lumps remain.  Batter should be thin - add a bit more soy milk if necessary.
2) Heat pan over medium high and spray with cooking spray.  Pour about 2 TBL. of batter and immediately twist the pan in one direction so that a thin layer of batter evenly coats the pan.  Cook until the bottom is golden.  Set aside on a plate while you make the rest of the crepes.
3) Fold each crepe into quarters, drizzle almond sauce, top with berries, garnish with almonds and serve!

The almond flavor in both the crepes and sauce was delicious!  Fresh summer berries make me smile! Overall the recipe was a solid dish.

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