Crêpes!

When my sister and I were younger, my sister's favorite breakfast food was crêpes. My favorite breakfast food was also secretly crêpes, but I never admitted it because I wanted to like different things than my sister. My dad would make them with raspberry syrup and cream cheese with walnuts, and it was pretty much dessert for breakfast--as it should be on the weekends!

Last weekend, Dan pulled up this recipe from The Everyday Vegetarian and started making these while I was in the shower--a nice surprise! We didn't have any vegan cream cheese or raspberries, but we filled them with homemade cherry jam from Dan's mom, applesauce, and chocolate peanut butter.

Crepes with jam and applesauce

These were probably a little healthier than my childhood favorite, since they are sans cream cheese frosting, but they were awesome! A word of caution: the crepes were not very hard to make, but that is probably in part because we used a non-stick griddle whose non-stick feature is very, very useful in this recipe. I'd recommend using your most frictionless pan for these.

This morning, we did happen to have cream cheese and walnuts in stock... so, we made these again, the "proper" way (with the cherry jam subbed for raspberry syrup.) They were perfect -- and eaten too fast to snag a photo! I used half a tub of Tofutti vegan cream cheese with some powdered sugar (probably about half a cup, but I just added until it was sweet enough), a squeeze of lemon juice, and about 1/2 tsp vanilla, mixed with a handful of almonds.

Anyway, if you have a good non-stick pan, make these for sure--you don't have to go the sweet & fattening route like we did, these would be good as savory crépes as well, and they're great with just applesauce or jam, as we discovered!