We can all agree that food poisoning equals the worst couple of days of your life. The one and only time that I was rendered incapacitated from food was when I had crepes at a place that I now call, the Crapeteria. For a while the very idea of crepes made me nauseous, until I went to Paris. I took a break from my five croissants a day habit and opted one afternoon for crepes. Instead of ordering sweet, I ordered savory and was very disappointed. So I made myself feel better with another croissant. Then in Moab, Utah, of all places, I discovered the wonderful Lingonberry, served to me at the Jail House Cafe as a topping for my pancakes. This Swedish berry jam is sweet and tart and perfect for crepes. One weekend I found some lingonberries in Honesdale, Pennsylvania at the Alpine, a German Butcher. When I got back to the house, I tried to make them. I hit another bump in the road. Butter. I should have known better than to follow a Paula Dean recipe: "All right ya'll, we're gonna start with a whole stick a butter." The crepes came out really well, buttery, and I think I had a mini heart attack. For the record, we ate them all. After adjusting the butter content, omitting the sugar, and making it dairy-free, I figured out this easy recipe, that I make almost every Saturday morning. And, after searching the local farmer's market in Union Square for more lingonberries and not having any luck, the lovely lady at Beth's Farm Kitchen, which offers a variety of local jams, told me that they sell lingonberries at IKEA, near the swedish meatballs. I haven't tried them yet, because I seriously stocked up at the Alpine, but when I get some curtains, I will let you know how they are.
DAIRY FREE CREPES
3 Eggs
1 1/3 C. Soy Milk
3/4 C. Flour
2 TBSP. Earth Balance Buttery Spread
1 pinch Salt
Whisk all the ingredients in a bowl. Don't over mix. Its okay if its lumpy. Let the batter sit for 20 minutes. Melt a little butter in a round non-stick pan heating on medium. Ladle about 1/4 C. of the batter onto the hot pan and roll the pan around so the batter spreads so its thin and even. When it starts pulling from the sides, flip it, using your fingers or a spatula. Serve with lingonberries or any jam.
Other toppings:
Sugary lemon butter (juice of 1 lemon, 1 TBSP sugar, 1/2 TBSP butter - melted)
Maple Brown Sugar Bananas (1 banana, 1 TBSP maple syrup, 1 TBSP brown sugar - sautee until melted and gooey)
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5 comments:
Not to rain on your parade but eggs ain't never made nothing dairy free.
Eggs are not dairy. Dairy is milk! Last time I checked eggs aren't produced in the utters of cows. Its not vegan. But its not dairy.
http://dairyfreecooking.about.com/od/dairyfreebasics/f/eggsdairy.htm
Yeah. I'm the dummy. I got thinking about it afterwards and thought I could be wrong.
I thought that forever, too. Its because they sell the darn eggs in the dairy section. And because eggs are white like milk. Except the brown ones ... chocolate milk! You're no dummy. I want to feature you brocolli salad, soon. But you have to have me over and you have to make it. And I also want Carrie to make her PB Cups! Those were insane!
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