I first discovered the tiny Greek creperie in town when my attending took me there for a treat lunch. We shared a Greek buckwheat crepe stuffed with a salad of spinach, walnuts, olives and feta, followed by the best dessert crepe I've ever had- a light flour crepe spread with Nutella, loaded with fresh berries and topped with whipped cream and powdered sugar.
Today I decided to create a vegan version for brunch.
How many dessert recipes can boast of being extraordinarily delicious and reasonably healthy? This one can.
Ingredients for the crepes (recipe adapted from the fab Veganomicon):
1/2 cup buckwheat flour
1/4 cup chickpea flour
1/4 cup all-purpose flour
1 tbsp cornstarch
1 and 1/4 cups milk
1/4 cup water
a pinch of salt
1 tsp lemon zest
1 tbsp Earth Balance/butter for the pan, melted
For the topping:
3-4 tbsp nutella
2 cups mixed berries of your choice
1 tbsp jam, thinned with 1 tbsp water in the microwave
1/2 cup whipped cream (optional)
2 tbsp of of mint leaves chiffonade
Confectioner's sugar (make your own by grinding 1/2 cup sugar with 1 tbsp cornstarch in a coffee grinder)
Whisk together all the crepe ingredients and chill in the fridge for at least an hour.
Using 1/3- 1/2 cup batter, make crepes on a nonstick griddle. Over medium heat, brush butter/margarine on the sides of the pan. Add the batter and tilt the pan in a circular motion so that it spreads in a circle. Practice makes perfect when it comes to spreading crepes- mine mostly look like they came out of an atlas.
Cook the crepes for about a minute on each side until lightly browned but not crisp. Clean the pan with a wet paper towel between crepes. Stack the crepes and cover them loosely with plastic wrap/clean towel. You'll get about 6-8 crepes.
Toss the berries with the jam.
To serve, spread each crepe with 1/2 tbsp nutella. Top with berries and cream and lightly fold the edges. Sprinkle the sugar and mint on top. Dig in.
*As you can probably tell, I did not use any cream. Hence, this is not dessert, m'kay?