contagious art and crepes 3 ways

last night i attended an art exhibit that included one of my oldest friend's artwork.  it was a fantastic evening full of good friends, good wine, great conversation, and kick ass art.  three women with three very different styles, coming together to showcase their talents.

inevitably i woke up this morning feeling inspired by their creations and felt the urge to get into my studio to honor their hard work.

so, ladies of the canyon, these crepes are for you.

  

crepes 3-ways

serves 4-6 

for the sweet butter cream

2 tbsp earth balance

1 clove garlic – minced

1 tbsp chives - chopped

1 -2 tbsp flour (keep extra on hand should you need more to thicken)

1 onion boullion - crumbled

1-cup non-dairy creamer

in a small saucepan melt the earth balance, add your garlic, chives and then the flour to create your roux.  you can now add your non-dairy creamer and onion bouillon; bring to a boil and then simmer until thickened.  set aside. 

for the roasted zucchinis

4-5 small yellow and green zucchinis – sliced lengthwise

olive oil

1 tsp fresh thyme

1 tsp fresh chives – chopped

salt and pepper to taste  

heat your oven to 400.  on a baking sheet toss your zucchini’s with enough olive oil to cover them.  sprinkle on your herbs and a pinch of salt and pepper.  put into the oven for 15-20 minutes or until nicely roasted and tender to the touch.  turn the oven down and keep them warm until serving.

 

for the red pepper sauce

4-5 roasted red peppers – sliced (1 extra for garnish)

½ yellow onion – chopped

2 cloves garlic – chopped

1 tbsp olive oil

1 cup broth (you can use a no-chicken or veggie)

salt and pepper to taste

in a medium sauce pan heat your oil and add your onions and garlic.  cook until tender.  add your roasted red peppers and cook for approximately 6-8 minutes.  remove from heat and let cool.  

once they are cool, throw them into your blender, food processor or whatever you got and blend until smooth.    add this mixture back into the pan and bring to a medium heat.  add your broth and salt and pepper to taste.  bring this mixture to a boil and let reduce a bit.  simmer for 6-8 minutes.

 

for the crepes

1 cup barley flour

1 1/2 cups non-dairy milk

3 tsp egg replacer (follow instructions on box)

2 tbsp vegetable or canola oil

1 tsp garlic powder

salt and pepper to taste

in a large bowl combine flour , egg replacer liquid and non dairy milk. whisk to remove any lumps.   In a medium skillet, coat the bottom and sides well.  bring your pan to a medium low heat, but be sure it is heated quite well.

put a ½ cup of batter into pan and let it cook for approximately 2-3 minutes (depending upon your stove), flip it over and cook for another 2-3 minutes.  remove.  

to build the crepes, I simply put a little sweet chive cream sauce, then added the zucchinis.  Roll it up, drizzle with the red pepper sauce and garnish with thyme, chives, roasted red peppers and salt and pepper….or, make your own art and build it any way you envision.  

serve with an ice cold mimosa.  

enjoy!  

Comments

[Carrie]

You got me thinking that crepes would be such a good trick to have up my sleeve, although I've never made them before. Did it take you a few attempts to get them right?

[colleen]

these were the most delicious crepes i have ever eaten. best "brunch" ever!!! the flavor was amazing!

[erin]

yummmmmmmmmmmmmy...great night and a great breakfast to follow it up.

[Tara Costello]

Beautiful!! Thank you for coming it made the evening!!
Tara Costello