On Sunday we were having breakfast outside in the garden. I was incredibly crabby, because a bee tried to ruin my chilly sunday morning mood. It decided to become vegan and therefore taste my vegan banana chocolate crepes. I was NOT amused! Since these crepes (for the first time!) turned out eatable.
I’ve had several crepes failures the past few weeks, but these little pretties came out pretty close to perfection 🙂 The tip with the sparkling water is from my dad and it is really the best thing you can add in order to make the dough lighter and fluffier.
So while I was sitting in the garden, I was thinking about my future, my path and where this whole blogging backing passion would take me. There are all these dreams of what could be, time spent longing for what is missing; wondering who is expecting something from me, what I am expecting from myself. Of course there is the opportunity with a Bachelor’s degree to have a proper job somewhere, maybe at a bank, earning enough money to pay the flat and living a life where you can afford vegan Ice Cream (No joke, it is insanely expensive in Switzerland. I am in the middle of doing a “proper” job or going the blogger way. I have these good or bad days. And some days [oh! too many days!], I miss that I cannot fully live up to what I can do best; this gorgeous, wonderful, tangible way of life. I still have so many blank pages left in my books, that I would love to fill! I love the quote of Steve Jobs where he said:
“For the past 33 years, I have looked in the mirror every morning and asked myself: ‘If today were the last day of my life, would I want to do what I am about to do today?’ And whenever the answer has been ‘No’ for too many days in a row, I know I need to change something.”
I hope that I will find the right way….soon…
1 cup almond meal
1 cup almond or rice milk (I used almond)
1/4 cup sparkling water (my secret tip for ultra fluffyness)
1 flax egg*
1 tsp vanilla extract
1 tbsp cinnamon
2 tbsp coconut sugar
About 1/4 ish cup of coconut oil for the pan
1 banana, sliced
1/4 cup vegan dark chocolate drops, melted
*check out Minimalist bakers instructions for perfect preparation.
Make the flax egg. Put aside and take a large bowl, where you put in the almond meal, coconut sugar and cinnamon. Add the milk, sparkling water flax egg and vanilla. Whisk until smooth and incorporated. THEN
and this is crucial….
Put the bowl with the dough for 10 minutes into the fridge. This allows the dough to breath and the process will allow ultimate fluffyness later on.
Put about 1 tsp of coconut oil into a large nonstick skillet over low heat. (you might want to repeat this process when making more than 3 crepes.
Now carefully swirl the batter around the pan.
Cook until the dough forms little bubbles and the edges are starting to come off, the flip to the other side.
Stuff the crepes with sliced bananas and melt the dark chocolate chips. Drizzle with as much chocolate as you like!