Crepes with Strawberries and Blueberries

Strawberry/Blueberry Crepes with Cream

I admit it, it's been 2-3 weeks that we started working on getting this recipe juuuust right, and I think we're going to have to try again next Sunday!  The first week was too slow, the second week was too thick, and this past Sunday was too puffy.  You just know that's not how the story is supposed to end, right?  It's supposed to end with it was "just right".  Conversely, the taste was magnificent each and every time, so we are not really opposed to trying again. And again, and again. If needed.

Oh I know, you're probably asking yourself 'how hard can it be to make crepes with fruit and cream?' I guess it's not really hard at all and speaking for myself, I've even done it before.  So we thought we could make a challenge out of it, and decided these crepes would be gluten, dairy, sugar, AND egg free.

Ready to mix the wet into the dry batter; crepe pan is heating up.

I started with 1 cup of our gluten free pancake mix (made with egg replacer and almond milk), used 2 eggs (or replacer) and added a cup of water and vanilla and stevia (no lemon juice).  This is the part of the meal that we still have to work on. We are not happy with the texture of the batter. Yet. It's getting there, but there will be improvements. The blueberries and strawberries had been frozen but you could certainly use fresh in season.  I heated them slightly to soften, with a splurch of maple syrup as a bonus.

batter in the crepe pan ...

Soaked cashews being whipped

While the batter is basking in the crepe pan, you can start the noisy part of the process - the cashew cream.  You should soak about 1 cup cashews in the same amount of water for at least 2 hours. I soaked ours overnight.  Soaking really helps them whip up with a smooth creamy texture.  Once in the blender, add a couple teaspoons lemon juice (freshly squeezed if you have it) and a tablespoon or two of sweetener (I used maple syrup).  I leave the cashews 'blending' a long time to make sure all the chunks have been pulverized and scrape down the sides of the blender too.  You don't want to miss any of this cream! Unless you have a nut allergy, in which case I guess regular whipped cream would do just fine.

Cashew cream ready to serve

And there you have it - fruit crepes with cream! I put the cream on the inside with the fruit, but that doesn't make a very pretty photo for the blog. Next time (when the crepes are thin and beautiful) we will try it with the cream melting over the top and the juicy, colourful fruit dripping out one end.

A crepe in the pan is worth
two in the tummy

Note that this beautiful Sunday breakfast can also be made the traditional way - full on gluten crepes (made with freshly stone-ground wheat, raw milk and farm eggs), topped with whipped cream, and stuffed with whatever your little heart desires.  Crepes are wonderful in any fashion.