Did you know that the wrong way to pronounce “Crepes” is ….. “krr-apes.”
Dan, our housemate, corrected me… he says the correct way to pronounce it is ……….. ‘krr-epp’ …. The French and English pronunciation is the same.
… and when you use the plural form the ‘s’ is silent… so… it’s always ‘krr-epp.’
I recently made these crepes (krr-epp) for a client, and also brought them to the South Bay Raw Food MeetUp monthly potluck. They are absolutely divine. I’ve made them many times, the mouth feel and taste are just like a crepe (krr-epp), and — people always go ga ga over them.
This recipe is verrrry close to the “Scallion Pancake” recipe from Raw Food, Real World, by Matthew Kenney and Sarma Melngailis. I usually serve’m with the “Plum Hoisin Sauce,” which is also in this book on the same page, see image and text, below.
The recipe ↓↓↓
Makes about 20 crepes (pancakes)
- 3 1/2 cups Thai Young coconut meat (I used 5 coconuts)
- 1 cup chopped yellow squash (I used 2 medium-to-small crooked necks)
- 3 tsp sea salt
- 3/4 cup water (up to 1.5 cups water, see Tips, below)
- 4 scallions, just the green tops, thinly sliced (see Tips and image, below)
- 1 cup flax seeds, finely ground (about 1 1/3 cup ground)
1. Blend the first four ingredients in a high-speed blender until the mixture is creamy.
2. Add more water, a 1/4 cup at a time to get to the consistency of thin custard (see Tips, below).
3. Add the ground flax and blend just enough so that the flax is well mixed (see Tips, below).
4. Pour the batter into a bowl and gently, by hand, mix in the sliced scallions. Avoid breaking the fragile diagonal-sliced scallions.
5. Let sit – allowing the ground flax to absorb moisture.
6. When the mixture is thick and gooey put the batter on a spill-proof dehydrator sheet, here are two options:
A) Use about 1/4 cup of the mixture and spread it out making a 4 to 5-inch round-crepe shape, about 1/8-inch thick.
B) Use half the batter and spread it out making a large square, about 1/8-inch thick. After the large crepe is finished ‘cooking’ make round crepes by tracing around a small bowl or plate with a knife.
7. Dehydrate the crepes in 2 stages, first at 145 degrees for 1 to 2 hours.
8. Then, when the top of the crepes (remember – krr-epp) is firm, flip the crepes onto a dehydrator screen, remove the spill-proof sheet, turn down the heat to 110 degrees (or 90 degrees on a hot day) and ‘cook’ for another 6 to 8 hours (see Tips, below, about drying time).
♦ The amount of water you’ll need is determined by how much water/liquid comes from the squash, it varies, so start with 3/4 cup water and then add more water in small doses, about 1/4 cup at a time – until the consistency is a thin custard.
♦ The recipe says to mix in the flax meal by hand, but I’ve found that it clumps and then I spend extra time breaking up the clumps. So, I add the flax meal to the mixture in the blender. But – don’t over mix, for two reasons: seems to be that over mixed flax brings out its bitter flavor, and you don’t want a strong flax taste. ….. and…. over mixing makes it toooooo gummy, which seems to make a tougher crepe. Blend it just enough for it to be well incorporated.
♦ At the 6-hour mark, check the crepes for done-ness, you don’t want to over ‘cook’ them. If you are drying them overnight, turn the temp down to 90 degrees, so that they don’t dry out too much. If they dry out too much, package them in a zip top bag along with a damp paper towel. They will reabsorb moisture and become soft and pliable.
For information about flipping the dehydrator sheets between the two stages of dehydration – see the YouTube video in my Corn Tortillas recipe.