mother’s day

[Recipe] Vegan Crepes with Strawberries and Cream

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Disclaimer: This post was created in partnership with;KitchenIQ and So Delicious Dairy Free.

Mother’s Day is just around the corner and so I’ve been thinking about what I would want my hubby and kids to make me for breakfast. Since Neil is the pancake maker of the house (I burn them every time) my first thought was pancakes but really I don’t care that much for pancakes. So my next thought crepes. We never make crepes at home and rarely eat them out so they would be a fun treat. Bonus they are super easy to make so Neil could easily have the kids help him put it together!

These crepes are easy to make however they do take a little bit of time to sit and chill. That being said they are best for brunch unless eating breakfast 2+ hours after you wake up is your normal. For us breakfast is pretty much as soon as we roll out of bed so these are a perfect second breakfast or brunch.

Step 1. Mix up the batter.

Step 2. Make lemon-strawberry sauce.

Step 3. Make Maple Vanilla Cream.

Step 4. Wait and wait until your crepe batter is ready. 

Step 5. Cook up your crepes and then promptly devour. 

Continue below for the full recipe.

Sweet Vegan Crepes with Strawberries & Cream
Yields 6
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Prep Time
2 hr 5 min
Cook Time
20 min
Prep Time
2 hr 5 min
Cook Time
20 min
Crepe batter
  1. 2/3 cup So Delicious Unsweetened Cashew Milk
  2. 1/2 cup water
  3. 1/4 cup melted coconut oil
  4. 1 tablespoon coconut sugar
  5. 2 tablespoons maple syrup
  6. 1 cup all purpose flour
  7. pinch of salt
For Lemon-Strawberry Sauce
  1. 1 pint strawberries, sliced
  2. 1 lemon, juice & zest
  3. 2-4 tablespoons coconut sugar
For Maple Cream
  1. 1 cup unsweetened vanilla coconut yogurt
  2. 2 tablespoons maple syrup
  3. 1/4 teaspoon vanilla powder
Instructions
  1. Place all of the CREPE ingredients into a mixing bowl and whisk together until smooth. Cover and place in the fridge for 2 hours.
  2. While the crepe batter is chilling make the LEMON-STRAWBERRY SAUCE. Toss the sliced strawberries with the coconut sugar, lemon juice and zest; mix to combine. Cover and chill.
  3. For the MAPLE CREAM - place all the ingredients in a bowl and whisk together, cover and chill.
  4. 2 Hours Later....Heat a medium sized frying pan over medium-high heat. Grease the pan with coconut oil or vegan margarine and then pour in 3-4 tablespoons of the batter swirling to create a thin layer. Cook 2-3 minutes on each side or until they are golden. Once cooked top with berries and cream. Enjoy!
Notes
  1. I have not tested this recipe with gluten free flour but I would imagine it could work - if you do let me know if the comments below.
  2. You can use whatever plant-based milk that you prefer however I find that this cashew milk has such a great flavor that really adds to the flavor of the crepe.
  3. I used the KitchenIQ V-etched Better Zester!, GreenWhisk & Spatula (2 in 1), Prep & Measure Tool (3 in 1) and Edge Grip Quick Prep Knife Sharpener & Paring Knife Combo to help create this recipe.
  4. Thank you to KitchenIQ and So Delicious for partnering with me on this recipe.
Naturally Lindsay http://3.232.172.97/

What are your plans for Mother’s Day? Will you or your loved ones be cooking up something yummy? 

Weekend Wrap Up: Mother’s Day Re-cap!

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Yesterday we spent the day with three wonderful moms- my mom, my grandma and my Aunt Carol.  We had an early lunch of (veggie) chili, salad and rolls and then just sat and chatted for a few hours before making our way back home.

My Mom & I (Spring 1986)

Mom & I (around 1988)

Dad, Mom, Me & Hubz (2009)

Once we arrived home we spent the afternoon relaxing and re-cooping from our allergen overload. For dinner the Hubz was feeling something with an Asian flare so I made stir fried veggies and seeds with brown rice and Asian greens. It was so delicious. For dessert we had dates and mango, yum yum yum.

A Week In My Life

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Over the past few months I have had a number of requests for me to post more of my daily eats and life.  I have been really hesitant because honestly I am not sure that I can commit 100% to doing it due to how busy I am, however I’m going to give it a shot. For one week I am going to post daily eats and happenings.  After the week I’ll see how I am feeling about it and whether it is something that really interest you and go from there.  Now I won’t be doing three posts a day (unless I’m bored or suddenly my life gets really exciting.) Most of the time you can expect at least one daily wrap up and if I have time I will post late morning and then evening.  Of course all of this posting will be in addition to Weekly Recipes, Healthy Living and Fitness Friday Posts.  Okay so lets get started!

Last night the Hubz and I decided to take a tour of our local YMCA and got ourselves a 3 day pass to try it out.  We have really been debating joining a gym for years but when we were living in Montpelier I had a mini gym at work and the Hubz work (still) has a really nice gym at his work as well as workout classes and a tennis court (lucky, I know), so we never really needed to.  Before we moved last year we purchased an elliptical  and it is great but honestly I want to run, swim and have access to group classes.  Finally we looked into the Y and the prices for a couple are good especially with yoga, BodyPump, zumba and other classes and a really nice lap pool.  The gym overall is pretty basic with cardio equipment squeezed in next to each other; it also has free weights and weight machines but it fits both of our needs.  This morning we used our trial pass and the Hubz swam and I did C25k on the treadmill.  Overall I loved it.  It felt great to be working out at a gym and not at home, alone.  I think that for me a gym is a place you go to workout and there is a certain energy about it that motivates me, along with being able to workout with the Hubz.

 

Burlington Vermont Community YMCA, circa 1940. Postcard.

After our workout we both really wanted Friday Bagels but since we are on a soy/gluten/wheat/alcohol/caffeine free cleanse it was a no go. Instead we decided to go to Magnolia Bistro where they have tons of options that are still inline with our cleanse.  I was really feeling something hearty and starchy so I went with three sides: steamed kale, chipotle black beans and homefries, the Hubz was also feeling the starch so he went with kale, polenta and homefries.  We also got a cup of decaf fair trade organic coffee and big glasses of water.

Now I’m off to work and then heading out to find a Mother’s Day Gift and then it’s shoe shopping with the Hubz.  What are you doing for Mother’s Day?