Pumpkin stuffed crêpes
I became obsessed with crêpes shortly after returning from Paris last fall. Everywhere we went, Parisians were stuffing their faces with these flat, little foldy-thingies that were filled with strawberries and chocolate ooze - and I wanted to eat one. Bad. But I couldn't, becuase they were fait avec du lait et le beurre. Did I say that right? So, instead of beating myself up about the fact that I went to Paris and couldn't eat a crêpe straight from the source, I came home and made my own version. And my next plan is to move to Paris and open a vegan/gluten-free crêperie. Because I'm sure that will go over really well.
Notes: These were originally going to be pumpkin cream cheese stuffed crêpes, but since I don't care much for overly processed foods, I used yogurt instead. It's light and tangy, and pairs perfectly with sliced fruit (especially bananas). If you want to replace the yogurt with cream cheese, go right ahead. And don't beat yourself up if you can't create a perfectly round crêpe - I've been making them for damn near a year and just finally mastered the art of round crêpes without using a crêpe pan.
PUMPKIN STUFFED CRÊPES
1 cup gluten free flour
1/4 teaspoon fine sea salt
3/4 cup almond milk
3/4 cup water
1/4 cup soft silken tofu
2 tablespoons vegan butter, melted
2 tablespoons cane sugar, optional
1 cup pumpkin puree
1 cup plain soy yogurt
2-3 tablespoons powdered cane sugar
1 vanilla bean, split and scraped
1/2 teaspoon pumpkin pie spice
2 bananas, thinly sliced
In a small bowl, whisk together the flour and salt. Mix in the almond milk and whisk until the clumps dissolve. Stir in 1/2 cup water, tofu, butter and cane sugar (if using); whisk until combined. If the batter is not super thin, add the remaining 1/4 cup of water - sometimes I need it, sometimes I don't.
In a small bowl, whisk together the pumpkin puree and yogurt. Sift in the powdered sugar then stir in the vanilla bean and pumpkin pie spice; set aside.
Using a paper towel, lightly coat a large, non-stick frying pan with oil and heat over medium heat. Pour about 1/4 cup of batter into the pan and swirl it around just until the bottom is covered. Cook the crêpe until it starts to bubble, then flip and cook the other side (usually 2-3 minutes total). Smear with pumpkin filling and bananas. Sprinkle with cinnamon. Serve immideately.
Yield: 8 crêpes