With February in Denver turning into a snowy winter wonderland, I’ve been craving hot breakfast foods with a slightly sweet element. Hello hibernation mode!
This is where canned peaches come into play wonderfully. They are naturally sweet and remind me of summertime in Colorado. Sunshine in a jar.
If you’ve canned your own Western Slope peaches, then why not enjoy them on a chilly morning with some vegan crepes? They also make delicious toppers for homemade pancakes, oatmeal or coconut yogurt and granola.
Here’s a crepe recipe to get your blizzardy mornings off to a delicious start.
1 ½ c all-purpose flour
3 Tbsp. sugar
1 tsp baking powder
1 ½ c vanilla almond milk or non-dairy milk of choice
1 Tbsp. olive oil
¼ c water
Oil of choice for cooking crepes
1 jar canned peaches, drained. Liquid reserved
1. In a large bowl, combine flour, sugar and baking powder. Whisk to combine thoroughly.
2. Add in milk, oil and water. Whisk until completely combined.
3. Heat a small nonstick crepe pan, or cast iron skillet on medium heat. When pan is hot, add oil, then ¼ cup crepe batter, tilting the pan to allow crepe batter to spread out to a wider circle (or shape of choice).
4. Allow crepe to cook 30-90 seconds, depending on your pan and heat. Loosen the edges with a spatula (use silicone if your pan is nonstick). Then flip crepe over, and cook until brown on the other side of the crepe.
5. Stack crepes on a plate and place in oven at 175 F to keep warm. Or you can eat them immediately, as they come off the pan. I certainly have no room to judge if you do! When all crepes are cooked, fold, and fill them with peach slices. Pour on a small amount of peach canning liquid, if desired.Garnish with some powdered sugar, mint leaves, or basil microgreens.
Sit with your loved ones and enjoy a toasty breakfast.
Julie Fenn is a Holistic, Natural Foods Chef, cooking snow or shine, in Denver, Colorado. She graduated in 2013 from the Natural Gourmet Institute in New York City and now combines her holistic culinary expertise with almost a decade of experience working as a Registered Nurse.
You can find her creating, photographing and taste-testing her way across the Front Range.
Her Website is: www.DynamicShallot.com