Don’t Crepe Out!

Crepes, those seemingly innocent sheets of batter, endlessly versatile and much loved by eaters across the globe, have been my sworn enemies for as long as I’ve been tall enough to reach the stove top. Most culinary endeavors spur me on, encourage me to rise to the challenge and tackle whatever crazy concept has become embedded in my brain, but crepes? Crepes managed to elude me, through countless attempts and a hundred different recipes. There’s nothing fancy about the batter, resembling a watery pancake base and incorporating standard pantry staples at its most basic, but my hands always failed me once the pan hit the flame. A whole batch of batter would yield one, maybe two serviceable crepes after an hour or more of labor, dozens of other torn, gooey, sticky flapjack sheets landing in the trash, rather than the plate. It could all be chalked up to a lack of finesse at first, those fumbling memories becoming exacerbated by a lack of confidence. I needed help; a crepe intervention, if you will.

Help came in the form of Rachel Carr, a professional crepe wrangler and chef of Six Main in Chester, Connecticut. Offering a brunch class that featured my old nemesis as a star component, it was just the refresher course I needed. Wrapping up a seasonal melange of asparagus and mushrooms within, she highlighted their versatility, playing to their savory side but leaving options for a sweeter conversion. Packed full of tender green stalks and soft, toothsome sauteed shiitake, bursting with umami, the combination makes a strong case for using crepes beyond the dessert course.

Standing over the industrial stove, nimbly flipping one crepe after another without any drama, my own crepe compunctions no longer seemed quite so insurmountable. What’s more, these were gluten-free crepes, lacking the benefit of a wheat base to hold them together. If this formula was so cooperative, so sturdy, the process of turning the liquid mixture into a pliable wrap must be simply a matter of practice. With years of brunch service under her belt, Rachel could very well churn them out in her sleep.

Thus, I don’t yet have my own twist on them, only the inspiration to strike back out in the world of crepes, gluten-free recipe in hand. Rachel so kindly agreed to share her secret formula, ending years of struggle and hunger, effectively putting crepes back on the menu where they belong.

Yield: 4 - 6 Servings

Asparagus and Mushroom Crepes

Wrapping up a seasonal melange of asparagus and mushrooms within, this recipe highlights the versatility of gluten-free, vegan crepes, playing to their savory side but leaving options for a sweeter conversion. Packed full of tender green stalks and soft, toothsome sauteed shiitake, bursting with umami, the combination makes a strong case for using crepes beyond the dessert course.

Ingredients

Crepe Batter:

1 Cup Gluten-Free All Purpose Flour
1/2 Cup Water
1 Teaspoon Coconut Oil
1 Teaspoon Light Agave Nectar
Pinch Salt

Filling:

1 Tablespoon Olive Oil
1 Bunch (Approximately 3/4 Pound) Asparagus
6 – 8 Shiitake Mushroom Caps, Sliced into Strips
1/4 Large Red Onion, Diced
1 Clove Garlic, Minced
Salt and Pepper, to Taste

Hollandaise Sauce:

1/2 Pound Firm Tofu
1/2 Cup Water
1 Tablespoon Nutritional Yeast
1/4 Cup Olive Oil
1 – 1 1/2 Teaspoons Salt
2 1/2 Tablespoons Lemon Juice
1/8 Teaspoon Cayenne Pepper
1/8 Teaspoon Paprika
1/8 Teaspoon Turmeric (Optional) for Color

To Finish:

Fresh Tarragon, Chives, Scallions, or Parsley, Chopped (Optional)

Instructions

Whisk together all the ingredients for the crepe batter, until smooth, and set aside.
Prepare the filling by heating the oil in a saute pan over medium heat, and cook all the vegetables until aromatic and slightly soft; 8 – 10 minutes. Add salt and pepper to taste. Remove the pan from the heat but keep the filling warm.
Prepare the filling by heating the oil in a saute pan over medium heat, and cook all the vegetables until aromatic and slightly soft; 8 – 10 minutes. Add salt and pepper to taste. Remove the pan from the heat but keep the filling warm.
Return your attention to the crepe batter, and add up to 1/4 cup of additional water if it has thickened further. It should be the consistency of loose pancake batter, thin enough to spread easily over your pan. Heat a crepe pan or medium skillet with a flat bottom over medium-low heat, and whip the surface very lightly with coconut or olive oil. You don’t need much to prevent it from sticking.
Ladle or pour about 1/4 – 1/3 cup of crepe batter into the pan and swirl it around until the bottom is completely covered. Cook until very lightly browned and the edges begin to curl. Flip the crepe, either using a snap of the wrist or a spatula, and cook the other side briefly, just one or two minutes longer. Slide the finished crepe out of the pan and onto a plate. Fill with the hot mushroom and asparagus mixture, spoon a dollop of the hollandaise on top, and either roll the crepe up or simply fold it in half. Top with an additional drizzle of hollandaise sauce and a sprinkle of fresh herbs, if desired. Repeat until the batter and filling have been used up.

Notes

To convert these to sweet crepes, increase the agave to 2 tablespoons and, obviously, use a more dessert-like filling!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 161Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 610mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 5g

June 10, 2013February 7, 2019

Hannah (BitterSweet)34 Comments

Bits and Bobs, Odds and Sods

Spring is historically a time of fevered activity, as all walks of life resiliently bound back into productivity after winter and its oppressive cold has receded. Never before has this been quite so clear for me, so personally applicable, as this particular stretch of 2013. For all the craziness, it’s hard to believe that we’re still in the thick of it, not yet at summer’s doorstep. This isn’t to complain, though; Being happily occupied for the past few months has been a dream come true, yielding greater rewards through more satisfying work. On that note, you’ll soon be able to see the fruits of that labor in a few upcoming magazines…

Such as the July/August 2013 issue of VegNews Magazine! My thrice yearly column, My Sweet Vegan, is back yet again, this time with a few sweet sips in tow. Boba tea has been a growing craze, sweeping across the nation like wildfire. Though most mainstream options use some questionable additives, not the least of which being dry milk powder, the best way to ensure boba bliss is to take the reins and make it at home. Offering Creamsicle, Chai, and Coconut flavor variations, you’ll have plenty of refreshing options to help you keep your cool.

Now available both in the US and in Canada, the summer edition of Allergic Living is packed full of vegan-friendly inspiration as per usual, crowned by Alisa Fleming‘s irresistible ice cream recipes. No one needed to ask me twice if I wanted to take this photography assignment. Scooping up simple, dairy-free takes on Chocolate and Strawberry Ice Cream, Alisa also goes in-depth on how to make the most decadent sundae imaginable. The above photo was an outtake, but one of my favorites to style… And eat later.

Finally, though not printed or published, another photo of mine has been featured in an exciting way. My Mujaddara Onigiri photo is in the running to win a trip to Thailand! Hosted by Village Harvest Rice, it’s all a popularity contest now, so pardon my periodic reminders to please vote every 24 hours, and spread the word! Your efforts are not only greatly appreciated but beneficial: Just imagine all of the photos and stories I would come back with to share.

June 7, 2013June 7, 2013

Hannah (BitterSweet)20 Comments

Eau de Risotto

Perfume is one of the greatest public threats, especially when lavished with careless excess. Smelling good is an admirable desire, one to be encouraged for sure, but the chemical cocktails that some hapless souls feel compelled to bathe in are far more offensive than a little B.O.

Sensitivity to scents is on the rise, perhaps from overexposure, but the average cologne has simply never appealed to me, always too pungent and completely unfamiliar. If I ever wanted to smell like something other than myself, it wouldn’t be an indescribable aroma defined only by a brand name, but something edible. Anyone who knows me probably saw this one coming, but food scents are a completely different story, literally adding a welcome spice to the day.

For years, vanilla extract was my perfume of choice; a dab on the wrist and behind the ears set me in the right mood for a day at school. Floor cleaner is best in lemon, that bright citrus simply screaming out “I’m clean!” far clearer than any product touting itself as ocean wave, or the equally mysterious “fresh rain.” Likewise, my hand soap smells like tomato vines and body lotion has notes of cucumber.

Call me scent-sensitive, but these omnipresent aromas affect not only my mood, but also my cravings in a big way. That fact became abundantly clear as soon as a new grapefruit facial scrub was incorporated into the daily beauty routine. Within just a few washes, I found myself yearning for a taste of that bold, sour, sprightly flavor. Never mind that it had been years since I last sampled this blushing citrus fruit- I suddenly couldn’t get enough, eating them straight and incorporating the segments into just about everything.

That’s where this highly aromatic risotto came in. Perfumed with grapefruit, juicy chunks of the flesh are sprinkled throughout, bursting with bitterness that perfectly cuts the rich, creamy base. Accented by the spice of wasabi and a topping of peppery watercress, it’s a lively savory side that may very well steal the show at dinner time. Don’t fight those strong flavors, but pair it with a more mild protein, such as tamari-baked tofu or a simple chicken-style seitan cutlet. Otherwise, feel free to turn it into a one-pot meal by adding in a can of rinsed chickpeas, or 2 cups of shelled fava beans for a real seasonal treat.

No matter how many offensive scents you may encounter in your daily trials and tribulations, the aroma of this risotto bubbling away on the stove will surely set you right.

Yield: Serves 3 – 5 as a Side Dish

Grapefruit and Wasabi Risotto

Perfumed with grapefruit, juicy chunks of the flesh are sprinkled throughout, bursting with bitterness that perfectly cuts the rich, creamy base. Accented by the spice of wasabi and a topping of peppery watercress, it's a lively savory side that may very well steal the show at dinner time.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

Risotto:

2 Tablespoons Avocado Oil or Olive Oil
1 Leek, Thoroughly Washed and Thinly Sliced (White and Light Green Parts Only)
2 Cloves Garlic, Finely Minced
1/4 – 3/4 Teaspoon Salt
1 Cup Sushi Rice
3 – 4 Cups Low-Sodium Vegetable Stock, Warmed
1/4 Cup Mirin
2 Tablespoons Nutritional Yeast
1 Large Pink Grapefruit
1/2 Cup Plain, Unsweetened Vegan Creamer or Coconut Milk
1 1/2 – 3 Teaspoons Wasabi Paste*

To Finish:

1 Medium Ripe Avocado
1 Tablespoon Lemon Juice
2 – 4 Ounces Watercress
Avocado or Olive Oil (Optional)

Instructions

Set a large saucepan over medium heat and warm the oil before adding in the leek and garlic. Saute for 5 – 8 minutes, until softened and aromatic, before stirring in 1/4 teaspoon salt to draw out more of the
vegetables’ moisture. Incorporate the rice, stirring to coat, and cook until translucent; about 3 – 4 minutes.
Pour in the first cup of warm vegetable stock, mirin, and nutritional yeast, reducing the heat to medium-low, keeping the liquid at a gentle simmer. Stir periodically, scraping the bottom and sides of the pot with your spatula to prevent the mixture from sticking and burning. Once the liquid has mostly absorbed into the grains, add in another cup of vegetable stock.
Meanwhile, zest the grapefruit and hold the zest off to the side. Supreme the fruit, lightly chopping the segments into bite-sized pieces.
After about 25 minutes of cooking, the liquid should have absorbed into the rice, and the rice will be creamy but tender. Turn off the heat and add the creamer, grapefruit zest, and 1 1/2 teaspoons wasabi paste, stirring thoroughly. Gently fold in the chopped grapefruit pieces, being careful not to smash them or break them up further. Add more salt or wasabi paste to taste.
To serve, thinly slice the avocado and toss it in the lemon juice. Spoon out the portions of risotto into bowls and top each one with a few slices of avocado and a generous handful of watercress. Drizzle with an additional drizzle of oil if desired. Enjoy immediately while piping hot!

Notes

*The amount of heat that wasabi paste packs varies greatly depending both on brand and age. Most are still mixtures of horseradish and vinegar, but what’s more concerning is the occasional inclusion of milk-based additives, so read labels carefully. The longer you keep a tube in the cupboard, the less spicy it will taste, so keep that in mind as you begin to incorporate it into your cooking and adjust the quantities accordingly.

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