Wednesday, July 28, 2010

sweet and savory

For breakfast today, Nicole and I made crepes. But around here, breakfast is very preferred to be savory rather than sweet, so we had to shake up what I would normally make for crepes. And it had to be vegan.

So normally I'd use the really great crepe recipe that a friend gave to me (from her French family!) called the 4321
4 cups milk
3 eggs
2 cups flour
1 pinch of salt

but for vegan ones, it was a bit different.
1/2 cup rice milk
2/3 cup water
1/4 cup fake butter
1 cup flour

And for the filling, we made scrambled eggs (and tofu scramble), along with a miso gravy to go on top.

miso gravy
- t tbs miso
- 1 tbs oil
- 1 tbs soy sauce
- 2 tbs nutritional yeast
- 6 tbs flour (spelt)
- pepper to taste
- corn starch (for a thicker gravy)

Then we had sweet ones, too. We made a chocolate peanut butter sauce (peanut butter, milk, cocoa, sugar) to go on top of banana filled crepes!


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