Vegan Waldorf Blue Cheese Crepes

Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

I love crepes. I think they may be my favorite food. They’re quick. They’re customizable, great for breakfast or lunch (or dare I say even dinner?). They can be sweet OR savory. What else do you want, man?!

Isn’t it especially fantastic when a recipe blooms from the need to use up ingredients in the fridge? This all started with a bottle of blue cheese dressing I found that was almost empty and about to expire next month. Some leftover plain butter lettuce that was given to me after a dinner party. A honeycrisp apple that I needed to use before our vacation and voila! Waldorf Blue Cheese Crepes. The best recipes are often improvised recipes. I firmly believe this.

Vegan Waldorf Blue Cheese Crepes

By Kathleen Henry - Produce On Parade

Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp cornstarch
• 1 tbsp vegan granulated sugar
• ¼ tsp Kala Namak salt or table salt
• ¾ cup plain, unsweetened soy milk
• ¼ cup + 2 tbsp liquid from a can of chickpeas (about ½ can)
• 1 tbsp olive oil
• 2 heads of butter lettuce, chopped
• 1 medium honeycrisp apple (or similar), chopped small
• 1 medium celery stalk, chopped small
• ½ cup dried cherries, chopped (or dried blueberries, cranberries, or raisins)
• ½ cup toasted walnuts or pecans (I like pecans), chopped
• ¼-½ cup vegan blue cheese dressing, to taste

Instructions

1. In a large bowl, whisk together the flour through the salt. Whisk the soy milk, chickpea liquid, and oil into the dry mixture until smooth and no lumps remain. Cover and allow to rest at room temperature for about 30 minutes.
2. While the batter rests, make the salad filling by adding the lettuce through the nuts to a large bowl; toss to combine.
3. Once the batter is done resting, heat a 12 inch large cast iron skillet coated with a nonstick cooking spray over medium-high heat. Test if it’s hot enough by flicking a droplet of water into the pan; if it sizzles then it’s ready. Using a ½ cup measuring cup, ladle the batter onto the hot pan. Tilt the pan in a circle, allowing the batter to fill the entire base of the pan. Heat for about 3 minutes, until just slightly golden and the top is firm to the touch. Flip using a skinny, heat-proof spatula by sliding it around the edges to loosen the crepe, then down the middle of the crepe to flip. Heat for 1 minute then transfer to a large plate and repeat with remaining batter.
4. To assemble the crepes, fill the middle of one crepe (top to bottom) with a handful of the salad then top with a drizzle of dressing, to taste. Roll the crepe like you would a burrito, then drizzle more dressing on top if desired. Serve immediately.

Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Yield: 4 12 in crepes

Bananas Foster Crepes

So, disclaimer, I hate making crepes. This is probably due to the fact that I'm horrible at making them. So much so that the making of these particular crepes, if it were filmed and made into a movie (omg who would do that), would be rated R. There was a lot of cursing, I'm embarrassed to admit a bit some much crying, and a great deal of self-doubt. Crepe making has never been my thing. I love, love, love them, however...I can't make them. Truely. I've tried everything. Every tip, every trick, and I've researched them to death. It's my tragic flaw. 

To make matters worse, my best most normal looking crepes happen to be made on an actual crepe pan (that I love more than crepes themselves) that my grandmother gave me. It's the one that she used to use. My Grandma is my idol and so anything that has influenced her life, I of course, must have so I can be just like her. However, brace yourself, said crepe pan was misplaced several years ago during a move. And that's the story of how the light in my soul went dark with the loss of a very dear pan and one quick *pouf*. My lost, beloved, Grandmother's crepe pan. 

Anyways, for some reason or another I was feeling pretty full of myself Sunday morning when I decided to make these crepes. I had just bought a ton of bananas and wasn't really sure what to do with them all. In fact, I was going to make a savory crepe when there those bananas were, just staring me in the face. Unfortunately, we only had whisky on hand as opposed to rum. But really, who cares. Whisky worked like a dream.

Since I'm terribly honest and would never try to deceive you...my crepes (even the above) looked like they were made by a T-Rex. Seriously. These crepes you see in the photographs? These were my were my All Stars. They were the Lebron James (sorry, Honey) of my crepes. If you're even remotely decent at making crepes, good for you, you've been blessed by some higher power. If you're a lowly, ordinary human being crepe maker like me, I've got a tip. When you put the batter in the pan, only roll the pan slightly. You'll have somewhat of a thicker crepe, but it'll be okay. Then, don't flip it. I know, it's heresy! Just don't. It'll be fine, let it cook for a minute longer then slip it out of the pan in (mostly) one piece. Voila!

I cannot explain to you how good these crepes were. Bananas bathed in a salted vanilla caramel sauce and tucked into fresh, buttery crepes. This dish is perfect for a decadent breakfast or a snazzy dessert! You'll have to try them for yourself. 

Bananas Foster Crepes

Serves 4

• Crepes:
• 1 cup soy milk
• 1/4 cup water
• 1/4  cup vegan butter, chilled 
• 1 cup all-purpose flour
• pinch of kosher salt
• Filling:
• 1 1/2 Tbsp. vegan butter
• 1/4 cup brown sugar
• 2 tsp. vanilla extract
• 1/8 tsp. ground cinnamon
• 2 large pinches of salt
• grating of nutmeg
• 2 ripe bananas, sliced
• 2 Tbsp. rum or whiskey 
• cinnamon (for sprinkling)
• powdered sugar (for sprinkling)

Notes: If you want a super hefty amount of filling in your crepes, then go ahead and double the filling recipe. I don't judge. 

To make the crepe batter, place all the crepe ingredients into a blender. Blend on high for a few minutes, until the butter is well incorporated. Cover and place in the fridge to chill for at least 30 minutes. 

When there's about 5 minutes left for the batter to chill, make the filling by melting the butter and the sugar together in a medium frying pan over low heat.

After a few minutes, once the sugars are caramelized add the vanilla, cinnamon, salt, and nutmeg. Stir well to combine, then add the sliced bananas. Saute another few minutes, until the bananas are just a bit soft.

Remove from heat and stir in the rum. Return to a low heat and allow the alcohol vapors to cook off for about 1 minute. Remove from heat and set aside until ready to use. 

Coat a small frying pan with a nonstick cooking spray. Bring to heat over medium flame. 

Add 1/4 cup of the chilled crepe batter the pan. Tilt the pan slightly to widen the circle of the crepe. Allow to cook for about 1-2 minutes, until browned and somewhat crispy on the bottom. If you're feeling skillful, flip the crepe. If not, that's okay. Let it cook until the top is set then gently release the sides of the crepe with a spatula and slide it out of the pan. Stack the crepes on a plate.

Place about 1-2 Tbsp. of the filling to one crepe and repeat with remaining crepes.

Serve hot with a sprinkle of cinnamon and powdered sugar. 

Jammin' out to some classical music today: Aphex Twin – Avril 14th.

German Word of The Day: Breakfast --> Frühstück (pronounced: frou(rhymes with you)-schtuck

Good Deed of The Day: This is a big one! Sign this petition at the Humane Society of The United States to help put an end to cosmetics testing on animals in the United States. Please take a look at this exceptional infographic to learn more about animal testing. This is so very important!Recipe Card

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