Crepes may be one of the best things to hit the planet since kittens, candles, and Dior mascara. Actually, I think crepes usurp the incredibleness of all of the above listed (besides kittens), and that is why they started my Friday morning.
My love affair with this thin pastry of delight started at the age of 18, when I traveled around Europe with a group of 20 students and our two favorite history teachers after graduating high school. After eating nothing but sausage and potatoes in Germany (even the noodles of their pasta were potatoes), we landed in Paris. Thank the culinary deities. It was here that, on a delightful street corner in the middle of beaucoup artistes, merchants, and Parisians that I found my first crepe stand. The other students yelled out, “Crepes!!!!!” and I quickly followed suit. While they all demanded crepes with Nutella and banana, I quickly realized, after one glance at the Nutella container, and the nomenclature “Nut”-ella, that I could not eat such a treat if I did not want to be send immediately into anaphylactic shock. I proceeded with cinnamon sugar crepe, and HOLY CREPE, I was hooked.
Fast-forward several years, and here I am, Friday morning, without teachers, fellow students, or France, and still indulging in the glory that is the crepe. My crepes are now Bubble Child, but my joy is still the young 18-year-old tourist in Paris smiling from ear-to-ear.
In fact, the ingredients that I use I have found actually taste BETTER than the crepes in France. (Might be blasphemous, but I don’t care. It’s true!) They also have the follow Bubble Child health benefits:
(1) GLUTEN-FREE: The brown rice flour adds a beautiful sweetness to the crepe, and, after blind testing my friends, is actually preferred to the taste of wheat flour.
(2) LACTOSE-FREE: Lac-taid is splendid, and is easier for pretty much all human-beings to digest, as it naturally removes the lactose from the milk without compromising the other health benefits, such as protein, Vitamin-D, and Calcium, of naturally-occurring milk. (You can use soy of almond milk if you have a milk allergy, as those both have protein that is necessary for the crepe.)
(3) NUT-FREE: Au revoir, nutella. Hello pure dark chocolate chips that melt so incredibly with banana. For those who care about eating all-natural and unprocessed (like me), if you use high-quality chocolate chips, there are no modified or hydrogenized ingredients that are, sadly, found in Nutella. What’s more, is that it is lower in fat, and FOR NUT BUBBLE CHILDREN, has no nuts.
Holy crepe!!! recipe:
1 cup brown rice flour
1 cup lactose-free milk
1 tbs. sugar (or agave nectar for low-glycemic)
1 tsp. REAL vanilla
2 tbs. butter (can use goat’s milk or dairy-free spread for lactose sensitivities)
Preparation time: 5 minutes
Cook time: 5 minutes
Now you’ve cooked your basic crepe! Congrats.
Ready to sauce it up?
(A) CINNAMON-SUGAR CREAM: 1 tsp. butter, 1 tsp. sugar, 1/2 tsp cinnamon
(B) CHOCOLATE-BANANA BLISS: 1/3 banana (thinly sliced), 1 tbs. gluten-free chocolate chips
I highly recommend starting either your Saturday or Sunday morning like this with friends, a loved one, or a date with yourself. It’s not so bad being a Bubble Child, eh? :)