Remember when you were a kid, and you got to have breakfast for dinner, and it was pretty much the best thing ever? Well this is breakfast for dessert. (Did I just invent that, or is that a thing?) Either way, get ready to put your eating pants on – figuratively speaking, because with so much fruit and minimal sugar, these aren’t bad for you!
So maybe you are thinking – um, do you know what vegan is? Buttermilk is not vegan. But did you know you can make buttermilk out of any kind of milk, including almond milk?!! I know, mind blown, right? The buttermilk, cornmeal and balsamic vinegar make this desert a little savory and keep it from being too sweet. Unless you want it to be – in which case just add on extra plum sauce like I do! I even got a little wild and at one point added a little of the left over carob cashew crema.
These crepes come out a little thicker than the standard french kind with milk and eggs, but it works because it helps support so much yummy fruit filling. Although you can use any kind of pear or fig, I love how rich Mission figs taste and Seckel pears are just the sweetest and cutest (both literally) pears I’ve ever seen.
Now that I think about it… one of these crepes would make the perfect late night snack with a glass of red wine…. umm, excuse me, I suddenly have some eating to do!
- 1 cup Almond Milk
- 1/2 cup Water
- 2 tablespoons Olive Oil
- 1 tablespoon + 1 teaspoon Agave Nectar
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- 1/2 cup Whole Wheat Flour
- 1/2 cup Cornmeal
- 1 knob Coconut Oil
- 10 Seckel Pears
- 10 Mision Figs
- 5 ripe Plums, quartered
- 3 tablespoons Balsamic Vinegar (Fig Balsamic Vinegar if you can find it)
- In a large measuring cup add lemon juice and almond milk and wait 10 -15 minutes for "buttermilk" to form.
- While buttermilk is forming slice pears and figs and sauté them in a pan brushed with coconut oil on medium heat until they are soft, then reduce heat to low.
- In a pot add plums and vinegar and cook until they are very soft, adding small amounts of water as needed. When soft, add one teaspoon of agave nectar and using an immersion blender (or transferring to a food processor) blend the plums and liquid until very smooth. Continue to cook until reduced to a thick sauce.
- In the measuring cup with the buttermilk add water, olive oil, 1 tablespoon agave nectar and a pinch of salt. Add flours very slowly, mixing thoroughly until all clumps are dissolved.
- To make the crepes, brush another sauté pan with coconut oil and warm over medium heat (do this before each crepe). If oil is popping, pan is too hot. Pour enough batter to cover 3/4 of pan, leaving enough room to flip, and raise heat to medium high. If crepe begins to rise in center, jerk pan back and forth in a sauté motion until crepe shifts and settles. When edges, solidify and darken, check other side of crepe. If you can lift the crepe without breaking it, flip it. Top may still have a soft wet look. Let the bottom cook thoroughly and flip the crepe again and let it cook for another minute if need until it begins to crisp and brown. Remove from heat and stuff with cooked figs, pears and plum sauce and eat.
- Lower heat before cooking next crepe.