ZEBRA CREPE BOWL
SERVES 4 BOWLS
FOR THE CREPE BOWLS
1/2 cup (63 g) unbleached all- purpose flour
1 1/2 tsp. organic cane sugar
1/8 tsp. salt
1/2 cup plus
2 tbsp. (150 ml) unsweetened soy-free non-dairy milk
1 tbsp. (14 g) coconut oil, melted
1 tbsp. (15 ml) maple syrup
FOR THE FILLING
1/2 lb. (225 g) fresh strawberries, chopped
1/4 lb. (115 g) fresh blueberries
1/4 lb. (115 g) fresh blackberries
FOR THE ASSEMBLY
1 batch Chocolate Sauce
1 batch of Sweet Cashew Cream
1/4 cup (28 g) chopped pecans
NUTRITIONAL VALUES
Calories: 230kcal
Fat: 10.2g (3.8g S.Fat)
Carbs: 32.4g
Protein: 5.3g
Sugar: 12g
Sodium: 185mg
METHOD
To make the crepe bowls:
Preheat the oven to 180°C/350°F. I Sift together the flour, sugar, and salt in a small bowl, then stir in the soy-free nondairy milk, melted coconut oil, and maple syrup until the batter is smooth.
For 20 minutes, place the bowl in the freezer. Grease the undersides of four small ovenproof bowls (you will use these to mould the cooked crepes). When the batter has finished setting, heat a griddle or large skillet over medium-low heat and spray with a thin layer of oil. Pour 2 tbsp. (28 mL) batter into the centre of the griddle, pick it up, and tilt the pan in circles to spread the batter out to about 7 inches (18 cm) in diameter.
Cook the crepe for 2 to 3 minutes on one side, then carefully flip it over and cook for another 2 minutes. Remove from the skillet and place it in the centre of the overturned bowl. Repeat with the remaining 3 crepes, then place the bowls on a baking sheet and bake for 10 to 12 minutes, or until the edges begin to brown. Place the baking sheet with the bowls on a cooling rack for 15 to 20 minutes to cool.
To make the filling: Toss all the berries together in a large mixing bowl.
To assemble: Remove the crepe bowls from the bowls, place them on serving plates or in larger bowls, and divide the berry mixture among them. Drizzle with Chocolate Sauce and Sweet Cashew Cream, then sprinkle with pecans and serve.
For 20 minutes, place the bowl in the freezer. Grease the undersides of four small ovenproof bowls (you will use these to mould the cooked crepes). When the batter has finished setting, heat a griddle or large skillet over medium-low heat and spray with a thin layer of oil. Pour 2 tbsp. (28 mL) batter into the centre of the griddle, pick it up, and tilt the pan in circles to spread the batter out to about 7 inches (18 cm) in diameter.
Cook the crepe for 2 to 3 minutes on one side, then carefully flip it over and cook for another 2 minutes. Remove from the skillet and place it in the centre of the overturned bowl. Repeat with the remaining 3 crepes, then place the bowls on a baking sheet and bake for 10 to 12 minutes, or until the edges begin to brown. Place the baking sheet with the bowls on a cooling rack for 15 to 20 minutes to cool.
To make the filling: Toss all the berries together in a large mixing bowl.
To assemble: Remove the crepe bowls from the bowls, place them on serving plates or in larger bowls, and divide the berry mixture among them. Drizzle with Chocolate Sauce and Sweet Cashew Cream, then sprinkle with pecans and serve.
