I’m not much of a breakfast person…in the morning, that is. I did, however, just eat a few of these bad boys for dessert (or dinner…whatever.) These are very quick to make and you can top ‘em with whatever jam you have on hand, or you can make some tasty fresh strawberry-rhubarb compote like I did I also highly recommend making these while listening to the Eagles of Death Metal, album “Death By Sexy” of course. Duh!
1 1/2 cups all-purpose flour
1/2 cup chickpea (garbanzo bean) flour
2 tbsp arrowroot powder
1 tsp sea salt
3 cups almond or soy milk
3-4 tbsp agave nectar
Whisk all of the ingredients together in a large bowl. Cover and set in the fridge for about an hour before using. I like to transfer my batter to a large mason jar because it makes it much easier to pour.
Strawberry-Rhubarb Compote Ingredients:
5-6 stalks of rhubarb, washed, trimmed and cut into 1/4-inch pieces
2 quarts fresh strawberries, washed, trimmed and sliced (frozen are fine too)
4 cups unrefined sugar
Juice of half a lemon
Combine all of the ingredients in a large sauce pot and bring to a boil over med-high heat. Stir to combine. Reduce the heat to medium and continue to cook for about 20 minutes. Remove from the heat and allow to cool.
To cook the crepes:
Heat a large non-stick skillet over med-high heat. Spray with canola oil. Before pouring the batter into the pan, put a drop of water onto it. If it quickly sizzles away, then you’re good to go! Pour batter into pan and gently tilt the pan in a circular motion to evenly coat the entire pan with the batter. Cook for about 30 seconds or until the edges begin to brown. Carefully flip the crepe over, cooking the other side for about 30 second. Fold in thirds and slide onto a plate. You can also spread a little bit of Spectrum “butter” spread on them before topping with the compote and dusting with some powdered sugar. Mmmm.