Vanilla Bean Crepes with Whipped Vanilla Bean Mousse

The subtle yet rich flavor of vanilla in both the crepes and the mousse filling creates a harmonious and indulgent dish.

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Course: Breakfast

Cuisine: French

Keyword: Crepes, Mousse, Vanilla

Servings:

Equipment

Non-stick skillet or crepe pan

Mixing bowls

Whisk

Electric mixer

Ingredients

For the Crepes:

1 cup spelt flour or fine whole wheat flour
2 large eggs
1 1/2 cups almond milk or cow's milk
1 tablespoon melted ghee clarified butter
Seeds from 1 vanilla bean
1 tablespoon organic sugar
A pinch of Himalayan pink salt

For the Whipped Vanilla Bean Mousse:

1 cup heavy cream or coconut cream
Seeds from 1 vanilla bean
2 tablespoons maple syrup or honey
1 teaspoon pure vanilla extract
1 tablespoon organic sugar
2 teaspoons agar-agar powder as a vegetarian gelatin alternative

For the Orange Sauce

1 cup fresh orange juice preferably from ripe, sweet oranges
Zest of 1 orange for added flavor and aroma
2 tablespoons maple syrup or honey adjust according to desired sweetness
1 teaspoon cornstarch to thicken the sauce, optional
A pinch of turmeric for enhancing the orange color, optional

Instructions

Prepare the Crepe Batter:

In a mixing bowl, combine the spelt flour, eggs, almond milk, melted ghee, vanilla bean seeds, sugar, and salt. Whisk until the batter is smooth. Let it rest for 30 minutes.

Cook the Crepes:

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a bit of ghee.
Pour a small amount of the batter into the pan, swirling to spread thinly. Cook until the edges begin to lift, then flip and cook the other side. Repeat with the remaining batter.
Make the Orange Sauce:
In a small saucepan, combine the orange juice, orange zest, and maple syrup or honey. If you’re using turmeric, add it at this stage.Dissolve the cornstarch in a small amount of cold water and then whisk it into the orange juice mixture. This step is optional but helps create a slightly thicker sauce.
Bring the mixture to a low simmer over medium heat, stirring constantly. Cook for about 5-7 minutes, or until the sauce has slightly thickened and the flavors have melded together.Allow the sauce to cool to room temperature. It will thicken further upon cooling.

Make the Whipped Vanilla Bean Mousse:

In a small saucepan, heat 1/4 cup of the cream with the vanilla bean seeds, agar-agar, and sugar, stirring until the agar-agar is completely dissolved. Remove from heat and let it cool slightly.
In a large bowl, whip the remaining cream with maple syrup or honey and vanilla extract until it forms soft peaks.
Gently fold the cooled vanilla mixture into the whipped cream until well combined.

Assemble the Crepes:

Lay out the crepes and spoon a generous amount of the vanilla bean mousse onto one half of each crepe.
Gently fold or roll the crepes to enclose the mousse.

Serve:

Serve the crepes immediately, garnished with additional vanilla bean seeds or a dusting of powdered sugar for an elegant presentation.

Garnish:

Consider adding fresh berries, edible flowers, or a light drizzle of honey for added color and flavor.

Tried this recipe?Let us know how it was!

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06/10/2024 08:11 am GMT