Monday, May 18, 2009

Vegan Crepes filled with Banana Custard atop Raspberry Coulis

A very close friend of mine, Brianne Wells, loves Vegan desserts probably as much as I do. In celebration of her pregnancy, I had a little dinner party for her this weekend. She looked so beautiful with that natural glow and oh so adorable baby belly. Since she had requested carrot cake and overdosed on it the week before, I switched gears and sought a springtime-flavored dessert instead.

I chose Vegan Crepes filled with Banana Custard on top of Raspberry Coulis, garnished with Fresh Raspberries, Soy Whip Crème, and Toasted Slivered Almonds.

Crepes are traditionally made with eggs. The texture of Vegan crepes can be difficult to recreate, but not impossible. Though they can be served cold, I think they are most enjoyable warm.



1-cup whole-wheat pastry flour
1/2-cup brown rice flour
1 Tbsp. Kudzu, ground fine
1/4 tsp. Salt
2 –2 1/2 cups soymilk or water
1 tsp. Coconut oil or canola oil

In a bowl, mix flours, kudzu and salt. Add enough water or soymilk to make a thin batter that will coat a wooden spoon. To make batter thin and light, whip all ingredients in blender at least 2 minutes. In a heated skillet (preferably cast iron) brushed with oil, ladle a very thin layer of batter revolving the skillet so it is quickly, evenly and widely coated in a 6-7 inch circle. When ends are brown, loosen crepe and cook briefly until brown on the other side. Stack crepes and store at room temperature until ready to serve.


1 pack of Mori Nu Silken tofu
2 cups mashed ripe bananas
1 tsp. Vanilla ext.
1/2 tsp. Almond ext
1 Tbsp. Lemon juice
1/2 –3/4 cup almond milk
1/2- 3/4 cup maple syrup or sugar
1 Tbsp. Arrowroot powder

Blend all ingredients together until smooth. Place in refrigerator for 4 hours to chill and firm up.


1 bag of frozen raspberries
1/4-cup maple syrup
1-cup apple juice or water
1 tsp. Vanilla ext.
1/2 lemon, juiced

Place all ingredients in blender and blend until smooth.

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