February 2022 – by Jazmin Franklin
Valentine’s Day (or Galentine’s Day) is a great excuse to try out a fun new recipe to share with loved ones or enjoy all to yourself. This month, we are featuring a recipe for Tahini Maple Cream Crepes from Jenné Claiborne (@sweetpotatosoul), perfect for a festive brunch. These crepes are dairy-free and include tahini, which is a paste made from sesame seeds. Tahini has a rich, savory flavor that adds a lot of depth to a dish, while also offering an impressive nutritional profile.
Tahini Maple Cream Crepes by Jenné Claiborne
1 ½ c unbleached all purpose flour
1 tbsp arrowroot powder or cornstarch
1 tbsp white sugar
¼ tsp sea salt
1 c unsweetened plain non-dairy milk
1 c sparkling water OR regular water
2 tbsp neutral flavored oil
Vegan butter for cooking
Tahini Maple Sauce:
¼ c tahini (or creamy nut butter)
2 tbsp maple syrup
1-2 tbsp non-dairy milk
½ tsp cinnamon
Pinch of salt
Fresh fruit, powdered sugar, cacao nibs or chocolate chips, fruit preserves
To make the crepes, sift the flour and cornstarch into a large mixing bowl.
Stir in the sugar and salt.
Make a well in the center and add the non-dairy milk, water, and oil. Whisk well.
Warm a skillet on medium heat, and grease with vegan butter.
Ladle about 1/3 cup of the crepe batter into the center of the pan, then immediately pick the pan up and rotate it to help the batter spread into as thin a layer as possible.
Return it to the heat, and cook for about 3 minutes, until the crepe has dried out.
Use a large pancake spatula to flip. Cook on the other side for about 30 seconds to a minute.
Transfer the cooked crepes to a plate lined with a kitchen towel, and cover with another towel.
Continue with the remaining crepes. I think I made around 12.
Tahini Maple Sauce:
Combine the ingredients in a bowl and whisk, or blend a fork until creamy.
Fill the crepes with the sauce, fresh fruit, and other additions.
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