WHAT TO COOK YOUR LOVER IN THE MORNING

by Miss Bliss

in the kitchen

So you think she’ll be staying the night and you want to impress her with your culinary skills.   What should you cook for her that will be yummy, healthy and gourmet?

Ladies, this week I created a new vegan and wheat-free recipe that will wow and amaze your lover.  And, seriously, what’s better after a night of love-making than waking up to a delicious homemade breakfast?

Bliss’ Vegan & Wheat-Free Crepes

Yes.  It is true.  These crepes are so egg-like that your sweet, slim doll of a girlfriend will be shocked she’s eating the healthiest thing this side of trail mix.

Also, you can make the batter up to two days in advance, so plan ahead and have a batch ready to be cooked waiting in the fridge for the right time.

THE RECIPE:

INGREDIENTS
3 t. Ener-G Egg Replacer
4 T. water
1 cup soy milk  (Rice milk is too thin, so I recommend sticking with soy on this.)
2 t. canola oil
1 T. vanilla extract
3/4 c. plus 1 T. spelt flour
1 t. agave nectar
1/4 t. cinnamon or nutmeg (depending on your preference, both are yummy.)
Pinch of sea salt
Earth Balance Buttery Spread (or any nondairy butter) for the pan

In a food processor, whip the egg replacer and water for a minimum of two minutes until it is frothy.  Add the milk, oil, and vanilla and blend until thoroughly combined.  Add the flour, agave, cinnamon, and salt.  Mix until the batter resembles heavy cream.

The batter can now be covered and refrigerated for up to 2 days.  Just make sure to bring it to room temperature before you begin cooking.

I like to cook my crepes in a large frying pan so I have space to turn the crepe, but any crepe or saute pan will work just fine.  Put the pan over medium heat and make sure to use Earth Balance to coat the pan with butter between each crepe.  This adds buttery flavor and makes it a lot easier to turn the crepes.

Use a 1/4 c. measuring cup to pour the right amount into the pan.  Pick the pan up and swirl the batter until it forms a very thin circle.  If you have any gaps, just add more batter into those spots.  Let the crepe sit and watch as bubbles form on top.  The sides will start to cook and lift from the pan.  Loosen the crepe with a spatula after 2 minutes and turn over.  You can use your fingers to help!

Cook on the other side until golden (about a minute).  You can serve the crepe right away or put it in the oven at the lowest setting to keep it warm as the other crepes are cooked.

Serve with fresh berries!

XOXOXOXOXO
BLISS WARRIOR

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If you enjoyed reading this post, you may enjoy reading…
CAN YOU MAKE LEMONADE AND LIMEADE IN A JUICER?
WHERE DO VEGETARIANS GET THEIR IRON?
CHOCOLATE PUDDING THAT IS DAIRY, WHEAT AND NUT-FREE
IS TOO MUCH SOY DANGEROUS?
GET SKINNY WITH BUTTERNUT SQUASH SOUP
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{ 1 comment… read it below or add one }

Calico Queen May 18, 2009 at 5:25 pm

I am so glad to see that this is an actual recipe. At first, I wasn’t quite sure that it would be. I thought that “cook” might have been some obscure code for “make sweet love”. Three cheers for Crepes. Hip hip hooray! I intend to rock these for myself this weekend. I’ll let you know how it goes.

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