Crepes (dairy free)

Crepe is basically a very thin pancake. I tried making them twice many moons ago but failed miserably. When I saw a video instruction from the Weelicious blog, I was inspired to give it another try.

Making the batter was very simple. Because the crepe batter was thin, I didn't have to worry about over mixing it. The challenge was cooking the crepes. I used a small frying pan, about 8 inches wide. There is such a thing as a crepe pan, but I want to work with what I have. So any nonstick frying pan should do the trick.

Catherine from Weelicious instructed to add about 2 tablespoons of batter into the pan. I read many recipes that indicated to cook the same amount of batter. But that didn't work for me. I added about 1/8 to 1/4 cup per crepe. It is the right amount to spread the batter around the pan. Instead of tilting the pan to spread the crepe batter, I used a mini spatula to spread the batter. It worked best this way for me. Whatever method used, be sure the batter spreads out thinly.

Crepes are best cooked and cooled before adding the filling. Perfect for a make-ahead-meal. I've made and kept them in the fridge for something sweeter as well. For savory, the fillings are usually scramble eggs with candied bacons. Banana with melted chocolate filling is healthy and chocolaty for something sweeter.

Crepes (dairy free)
adapted from Weelicious' crepes
makes 10

2 large eggs
3/4 cup (6 oz) coconut milk
1/2 cup (4 oz) water
2 Tablespoon (1 oz) safflower oil
2 Tablespoons sugar
1/4 teaspoon ground cinnamon
1 cup (4 oz) all purpose flour
safflower oil for cooking

1. In a large bowl, whisk together the eggs, coconut milk, water, and oil.
2. Mix in the sugar, cinnamon, and flour. Set aside.
3. Place the 8-10 inch frying pan on the stove at a medium low heat.
4. Coat the pan with 1 teaspoon of oil.
5. Add 1/8 to 1/4 cup of crepe batter to the pan and quickly spread the batter with a mini spatula.
6. Cook the crepe for about 1 minute.
7. Flip it over with a spatula and cook it for another 30 seconds.
8. Place it on the wiring rack to cool completely.
9. Make the rest of the crepes. Enjoy them with your favorite fillings.

STORING: Keep these crepes in an air tight container in the fridge for up to 5 days. To reheat, place the crepe on a warm frying pan (with no oil) for 30-60 seconds per side. No need to reheat the crepes for sweet fillings... unless you prefer warm crepes.

Allergy Info: These crepes are free from or can be made without dairy, corn, legumes (soy), nuts (not coconut), and fish. Add the sweet or savory fillings according to your allergy free diet.

Yeast Waffles

I made yeast waffles many moons ago, just to test the recipe. Because it is a yeast batter, it needs time to rise, up to an hour or overnight. Most of the time I don't plan the breakfast or brunch menu ahead of time. For that reason, I rarely make these yeast waffles.

On a lazy morning, I was watching Throwdown with Bobby Flay. The episode was battling Belgium waffles called Leigi waffles. The secret ingredient to make these Leigi waffles are the yeast and the pearl sugars. After watching the waffle battle, I was inspired to make the yeast waffles for dinner. My kids luv the idea of an upside down dinner anyway.

The yeast waffle recipe was adapted from William Sonoma's raise waffles. I added a lot more sugar for sweeter taste. To make these waffles dairy free, I used coconut milk and palm shortening. Keep in mind that the Belgium waffles are made using Belgium waffle maker, with the deeper grooves. I've used my regular rounded waffle maker which worked well. When I make regular batter waffle, the setting of my waffle maker was at the highest setting, number 5. For these yeast waffles, I set the waffle maker at a medium setting, number 3, for perfect golden brown. Do a test run on your waffle maker and see what heat setting is best.

For our upside down dinner that night, I made scrambled eggs, candied bacons, salmon nuggets (from leftover baked salmon), and hash browns. I also blended together frozen strawberries, frozen sheep's milk yogurt, rice milk, and agave for a strawberries smoothie. Enjoy the warm and crunchy waffles with maple syrup.

These yeast waffles are excellent bread alternative. The wheels are turning in my brain... Brek's school lunch!!!

Yeast Waffles
adapted from William Sonoma's raised waffles
makes 8 - 10 round waffles

1/4 cup (2 oz) warm water (105° to 115°F)
1 1/2 teaspoon yeast
1/2 cup (4 oz) coconut palm sugar
1 cup (8 oz) coconut milk (105° to 115°F)
1 Tablespoon (0.5 oz) palm shortening
1 cup (4 oz) all-purpose flour
1 large egg
1/4 teaspoon baking soda

1. Place the water in a large bowl.
2. Mix the yeast and palm sugar in the water. Set aside until the mixture is foamy, about 10 minutes.
3. Whisk in the milk and shortening.
4. Add the flour and mix until the batter is thick.
5. Set the batter aside and let the yeast relax in a warm and draft free place, about an hour. TIP: At this point, the batter can be refrigerated overnight and follow the next step on the next day.
6. Preheat the waffle maker according to the manufacturer's instructions. Since I use coconut palm sugar on this batter, the waffle will brown quickly. The setting I use for the waffle maker is at number 3 (right in the middle).
7. While the waffle maker is preheating, whisk in the egg and baking soda to the yeast batter.
8. Spray the waffle maker with vegetable oil.
9. Scoop about 1/2 cup of batter on to the waffle maker.
10. Close the waffle maker and cook it according to the manufacturer's instructions.
11. Transfer the yeast waffle to a plate and repeat step 9 to 10.
12. Enjoy them while they are hot with maple syrup, honey, or dust them to powder sugar. This yeast waffles are super light and are great for breakfast bread alternative. How about, scrambled eggs and shredded cheese wrap. Yummeee!!!

Allergy Info: These yeast waffles are free from or can be made without dairy, corn, legumes (soy), nuts (not coconut or palm), and fish. If you are allergic to nuts, substitute the same amount of coconut palm sugar with brown sugar and use your preferred milk instead of coconut milk.

Hash Browns



I want to devote this month to blog about breakfast recipes. My kids and I ate brunch every mid morning this summer. Super easy for me because I only had to cook one big meal for breakfast and lunch. Now that school has started, why not do something quick and easy for breakfast. Plus, breakfast for dinner is affordable and... let me say it again "EASY!!!"

The one breakfast side I luv is hash browns. How do you make hash browns? Yeah, my thought exactly. I had no idea that hash browns is one of the easy side dish to make. Before I was on Camden's allergy free diet, I would make them from frozen prepackaged hash browns which have the listed ingredients of potatoes, dextrose, disodium dihydrogen pyrophosphate. No ideas what those ingredients are. But really, hash browns should be nothing but... are you ready?... potatoes, oil, and salt. Yup, three ingredients.

 

The few techniques for making crispy hash browns are (1) make sure the shredded potatoes are dry, (2) no salt added while pan frying, and (3) lotsa oil. First, the water is the enemy to crispy hash browns. Just think of it this way. Water is for steaming foods. In order for the hash browns to have that deep dark crispy appearance, do not salt the potatoes until the hash browns are fully cooked though. The salt will just sweat the potatoes, causing the shredded potatoes to steam. The "lotsa oil" technique is making sure the potatoes are crispy.

 

I usually make hash browns using one big potato or two medium size ones. I use a big frying pan, about 12 inches wide. Two options for deep frying the hash browns: making them one BIG one like a pie or a few small little ones like patties. The cooking technique is the same. Be sure to buy organic potatoes as they are much cleaner tubers than the conventional ones.

Hash Browns
serves 2

1 - 2 potatoes
a lot of safflower oil
sea salt

1. Heat the 12 inch round frying pan on a medium low heat.
2. Add the oil to coat the pan.
3. While the pan is heating up, peel then grate the potatoes.
4. As soon as the oil is hot, grab a fistful of shredded potatoes and squeeze out the water.
5. Then spread the potatoes on the frying pan.
6. Continue with the rest of the shredded potatoes until the frying is covered with the potatoes.
7. Using a spatula, flatten the potatoes.
8. Drizzle more oil around the edges of the potatoes.
9. Cook the potatoes for 4 minutes.
10. Drizzle the oil over the potatoes.
11. Flip the potatoes with a spatula.
12. Cook the other side for another 4 minutes.
13. Sprinkle the hash browns with sea salt.
14. Remove the hash browns on to a cutting board.
15. Cut into desired shape. TIP: For easy finger food, cut them into a bite size.
16. Enjoy them as a side dish for breakfast, lunch, or dinner. 

Allergy Info: These hash browns are free from or can be made without dairy, eggs, corn, legumes (soy), wheat, nuts, or fish.