I love nothing more than preparing breakfast for my family. I treasure their expression when they arrive at the breakfast table set with either their favourite dishes, or new recipes to try. It’s such a beautiful way to start the day! When I lived in Toronto, I always looked forward to my weekend visits, so I could cook and bake a storm.
My younger brothers would always ask,
Why do you come home, cook us your gourmet food and then leave us to eat regular food during the week?
This always used to make me giggle, but to be fair our ‘regular’ food is delicious Swahili cuisine and my parents’ recipes are simply the best. Nonetheless, it’s always fun to shake up the routine. Plus, I was and still am a product of Ms. Frizzle – always ready to take chances, make mistakes and get messy – especially in the kitchen!
I also adore all things French – Parisian couture, the classic architecture, romantic language and ingredient-rich cuisine. It was a no-brainer when it came time to experimenting with a new recipe. I yearned to learn how to make crepes, one of my favourite savoury/sweet dishes.
This recipe is super easy. The crepes turn out feather-light and it is also gluten & dairy-free for those on an exclusion diet. You can even play with the thickness, pouring more batter into a concentrated area to make more of a pancake. The best part is being able to enjoy it either as a dessert, or as part of a savoury meal.
Swahili/Kenyan cuisine regularly intermingles sweet and savoury flavours, which I have picked up and introduced into my cooking and baking. My brothers enjoy filling their crepes with an onion/tomato/spinach omelette (they’re not vegan), drizzled with either pure Canadian maple syrup or Sriracha sauce. We then roll the crepe, so it becomes a wrap.
You can also make homemade dairy-free whipped cream, chop your favourite fruit and drizzle your crepes with chocolate sauce/maple syrup.
A few weeks ago, my mother made a delicious crepe cake and I had fun decorating it with homemade coconut whipped cream, strawberries and blueberries. Warning: the recipe is super simple, but only proceed if you’re in the mood for a cheat day!
- 1 ¼ cups coconut milk
- 2 tbsps pure Canadian maple syrup
- ½ cup gluten-free flour (you can make your own mix, but to save time I use the Robin Hood brand)
- 1 tbsp melted coconut oil
- ½ tsp organic vanilla extract
- ½ tsp cinnamon
- ¼ tsp Pink Himalayan salt (or any salt you prefer)
- Coconut oil for the skillet
- In a medium or large bowl, first whisk the chia eggs and coconut milk, then whisk in the maple syrup to the mixture.
- Slowly add in the flour while stirring until the batter is smooth.
- Add in the coconut oil, vanilla extract, cinnamon and salt to the batter.
- Heat your skillet on medium-low on the stove. Add a couple of drops of coconut oil onto the skillet and brush it so it covers the entire surface. I find that the coconut oil slightly enhances the flavour of the coconut milk in the batter.
- When the skillet is hot (but not burning), remove it and pour approximately 3 tbsps of the batter, more if you want larger/thicker crepes. Tilt the skillet to evenly distribute the batter and replace the skillet onto the stove.
- Let the batter cook until it holds shape and lightly browns on the bottom (1 – 2 minutes depending on thickness). Flip the crepe so it browns on the other side.
- Repeat the process for the remainder of the batter. Depending on the size of your crepes, this recipe should yield 8 – 10 crepes.
ENJOY & SHARE:
To make the cake, follow the above instructions to make the crepes, but double/triple the ingredients to make a larger batch. In between the crepes are layers of chocolate sauce and whipped cream, topped off with fruit. I love the rich flavours and various textures.
Whichever way you prefer to eat your crepe, please enjoy and indulge!