Now that I’ve had a minute to breath after the Canada vs. USA game (woohoo!), shall we talk the weekend?
Last weekend I wanted to make a ‘real breakfast’ for Adam and I before he headed off for a week away for work. His new job will have him flying a lot more, so our weekends together will be a little more exciting than the ol’ bowl of cereal. (oh yea, and he just started a new job! lots of exciting things happening over here)
I was craving waffles, but quickly changed my mind to crepes when I realized we hadn’t had them in over a year..maybe two. Plus, crepes are more fun.
After my gift of flours for valentine’s day I had lots to work with, so I decided to try a wheat-free crepe using the Arthur’s Gluten Free Blend.
These worked perfectly, after a few trial (i.e. sample) crepes, I found the perfect combination of wet/dry ingredients to ensure a thin, rollable crepe.
Have a great weekend, Canada. See you at 4:30 Sunday morning for our Olympic Gold medal game =)
Thin, crisp wheat-free and sugar-free crepes. Fill with your favourite fruits and fillings.
- 2 Eggs
- 1 3/4 Cups Gluten-Free flour (I used a brown rice mix)
- 2 Cups almond milk
- Splash of vanilla
- 2 Tbs. water
- Coconut oil spray/pam
- In medium sized bowl, beat together the eggs, milk and vanilla. Add in flour and beat again until smooth. Add in 2-3 Tbs. water until the consistency is right (you want it to be easily pourable, but not too watered down. Start with 2 Tbs. and add more if needed)
- Heat a non stick crepe pan on medium heat and spray lightly with coconut oil or other baking spray.
- Using a 1/4 cup measuring cup or ladle, pour batter in the middle of the pan and roll the pan from side to side to produce a thin, round crepe.
- Cook it for 1 or 2 minutes.
- Use a rubber spatula to check edges. Once it is set, and lightly browned on the bottom and bubbly on top switch to a flipper.
- Flip it up and cook the other side for 1 or 2 minutes and transfer it on a plate - cover until all crepes are ready.
- Repeat with remaining batter.
- Roll the crepes with fresh fruit and other delicious fillings like nut butter, jam, chocolate spread etc.
- I like to warm up frozen berries to use as my 'syrup.'
- A crepe pan works best, but you can definitely make these on a regular non-stick pan. Make sure it is heated well before beginning and be careful when flipping.
b a k e a h o l i c http://www.bakeaholic.ca/
I wrote this whole post, and went to press ‘save draft’ about the same time my computer decided to freeze. I had to write it again, and hopefully it’s just the same as when I first did it. I’m going to go eat some ice cream now.
Adam bought me a KitchenAid Ice cream attachment for Christmas. However, I have yet to use it. Most people are not making ice cream in the middle of winter. Though some people would think otherwise; Adam has been asking me to make it ever since. I guess he thought since he bought me it I would use it or something. Hmm..
But, we finally we have some sun in Vancouver. July has been so rainy! Unlike our counterpart in the East, the West coast has had a horrible summer thus far. I hope the sun is planning on sticking around for a while!! We needed it! Adam and I are also looking forward to celebrating his cousins wedding this weekend and I think the sun is going to stick around for it!
I was so glad to be able to try out the new attachment. Of course, I could not choose which flavour to make first. I was going to make ice cream with mini-chocolate peanut butter cups in it that I bought from Trader Joes. But they mysteriously disappeard…
So, I decided to start off with a bang. Three at once! Who doesn’t love the appearance and taste of Neapolitan ice cream? Do you? I do.
I’ve only made ice cream on two other occasions, Blackberry ice cream without a machine here, and once with my friend Justine using a 15$ ice cream maker we bought from WalMart. It was pretty delicious, but took a lot more work. It was also Mint Chocolate Chip. Yum.
I must admit I do have a slight dairy allergy. And by slight, I mean I’m naughty and still eat things like Mayo, Sour Cream, and Cheese. Not on their own of course. Cause that’d be gross. Oh, except the cheese I guess. Thats ok. Anyways, things that do not like me are milk, eggs (on their own) and heavy creams. I stopped eating my beloved Special K and switched to oatmeal last december. Thus, no ice cream or omelettes for me! How gross would that combo be??
Anyways, I love ice cream but hate feeling sick afterwards. So, I decided I would try to make ice cream a little *healthier* by omitting some of the heavier ingredients. I only used one cup of half & half, and replaced the other ingredients with Coconut Milk and Almond Milk. The result? Perfection. I was going to leave the eggs out, but as per suggestions I kept them to thicken the mixture up a bit. Next time I may try not adding them and see what happens!
This ice cream is absolutely-freaking-delicious. It is just as creamy as the real thing. And healthier..ish. Hey, its still dessert! But, no preservatives, no added dyes, no extra ingredientsneeded. Just simple natural ingredients. Using real strawberries instead of ‘strawberry flavour’ and pink dye makes all the difference. No need for adding food colouring here! It is naturally pink baby.
Though the list of instructions seems daunting, I assure you it does not take that long. Alternatively, you can make an all-vanilla, all-chocolate, or all-strawberry ice cream as one large batch and enjoy it as is.
The strawberry is definitely my favourite. Though, the chocolate with the chocolate shavings is a close second. And, did you know July is National Ice Cream month?? Good timing huh?
** Make sure your ice cream maker is fully frozen/chilled before making each batch. It may begin to thaw, and therefore not freeze the mixture while churning. Place it in the freezeragain before starting the next one to make sure it turns out correctly. **
Vanilla Ice Cream Base
makes approx. 1 1/2 quarts
Adapted to be more dairy free from here
1 cup half and half
1 1/2 cups almond milk
2 cups (1 can) coconut milk
3/4 cup + 2 tbsp. sugar
dash of sea salt
3 egg yolks
1 tbsp. vanilla extract
1. In a heavy bottomed sauce pan, combine half and half, almond milk, coconut milk, 1 cup of sugar, and salt. Whisk to combine.
2. In a bowl, whisk together egg yolks and 2 tablespoons of sugar.
3. Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a. cook the eggs without scrambling them). Add egg mixture to sauce pan, stirring occasionally for about 5 minutes. Turn heat off. Add vanilla extract.
4. Pour mixture in a large bowl. Cover and place in fridge to cool, about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.
To Make Neapolitan Ice cream…
1. Divide the chilled mixture into three bowls.
2. Return two of the bowls to the freezer.
3. Using the first bowl continue to prepare as per your ice cream makers instructions for the Vanilla ice cream.
4. Once you have finished making the Vanilla ice cream, it will resemble soft serve, scoop the finished mixture into an air tight container and return to the freezer to harden.
Strawberry Ice Cream:
Approx. 5-7 strawberries, hulled and diced into small pieces.
2 tbsp. sugar
1. Remove one of the remaining two batches from the freezer.
2. Using a food processor, or by mashing the strawberries by hand, gently puree the strawberries and sugar until only a few remaining pieces of strawberry remain whole.
3. Pour the strawberry puree into the vanilla ice cream base.
4. Continue to make as per your ice cream makers instructions for the Strawberry ice cream. Scoop the finished mixture int another air tight container and place in freezer.
Chocolate Ice Cream:
2 squares of good quality chocolate
1. Melt the chocolate carefully, as not to burn it, and allow to cool.
2. Remove the final batch of ice cream base from the freezer. Slowly stir in the chocolate with a whisk (you may add some cocoa powder as well if you like)
3. Continue to make as per your ice cream makers instructions for the chocolate ice cream.
4. To gain a chocolate stracciatella like ice cream, melt some more chocolate, and drizzle it slowly into the ice cream as it is being churned. It will harden on contact and create the string like chocolate shavings. Transfer the chocolate ice cream to another container, and freeze until hardened.
Have you made ice cream before? What are your favourite recipes/flavours?? Have you made a Dairy Free version??