So my biggest discovery that has really changed the way I bake, is Coconut Palm Sugar! Here's a little info about Coconut Palm Sugar and why I love it and now use it in place of sugar in all my sweets!
So last night I decided to make Crepes, I've never made Crepes, but love them and have wanted to for a long time. Last night for supper I served them with Bacon, Eggs and Cheese! They were a hit, my kids and I loved them! So with the leftover batter, I made these sweet little babies for breakfast this morning! Enjoy!
Blueberry Filling!
1 tbsp Orange Juice concentrate
1/3 c Coconut Palm Sugar
3 tbsp Arrow Root Powder
4 c. Blueberries (I used frozen)
1 1/2 c. water
Combine all ingredients in a sauce pan and stir till completely combined. Cook over medium heat till mixture thickens.
Vanilla Custard for the filling
- 2 cups Almond milk or milk
- 2 eggs, well beaten
- 2/3 cup Coconut Palm sugar
- 1/2 cup flour
- 1 pinch salt
- 1 teaspoon Real Vanilla
- Combine all ingredients and cook until thickened. Set aside to cool.
Crepes
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 2 cups whole milk, room temperature, plus more if needed
- 3 large eggs, room temperature
- 2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet
- Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). [I did not refrigerate them before dinner last night, but the batter was in the fridge overnight for Breakfast this morning. I couldn't tell any difference at all.] Batter should be the consistency of heavy cream; add more milk if needed. (I did add more milk)
- Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
- Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately. Recipe courtesy of http://www.marthastewart.com/312411/basic-crepes
After you've fried your crepes, spoon Vanilla Custard in the middle,
Wrap it up, flip it over and top it with your blueberry topping!
