The decorations were done by the hostess Wendi, and they were lovely.
Kelly requested crepes for the brunch, so Wendi asked me to come up with a gluten-free and vegan option for the four of us who were gluten-intolerant. I found the following recipe at a dedicated gluten-free grocery store while I was on vacation in Sacramento, CA. I had to tweak the original recipe (by Mary Mieth, of Dancing in the Kitchen) just a bit, but in the end, I made some pretty delicious crepes.
I also made a vegan version of the classic chocolate hazelnut spread Nutella, raw cashew cream, and sliced garden-fresh strawberries mixed with agave. Other guests provided sliced bananas, peaches, blueberries, and soy whip as additional toppings.
Gluten-Free, Soy-Free, Vegan Crepes
Makes 3-4 small crepes
3/4 c. hazelnut meal
2 T. ground flax seed
1/4 c. tapioca or potato starch
1/2 T. mild-tasting oil
1/2 t. salt
about 1 c. water (or more as needed)
- Blend all ingredients together until smooth. Let sit at least an hour or up to overnight before going on to the next steps.
- Lightly spray a pre-heated crepe pan with oil or spread on Earth Balance butter. Scoop a large spoonful of crepe batter onto the pan and spread to make a thin layer.
- Let cook 3-4 minutes, or until the crepe easily pulls away from the pan. Using a spatula, flip over and cook the other side 3-4 minutes, or until bubbles start forming. Repeat until the batter is gone.