continued from Cooking with Music, A Playlist for crepes
A shiny aluminum wrapper holds the cooked gluten free quinoa and corn flour crepes inside a warm oven.
7. Body and Soul by Benny Goodman
Pick up two quarts of strawberries packed with juice and color to use for the maple strawberry filling. Sample a few to ensure ripeness and flavor.
Rinse the berries. Heat a skillet over medium heat. Hull and slice the strawberries and put them in the skillet along with maple syrup, coconut oil, and rum. Turn the heat down to a low simmer. Stir and taste as the ruby red plump berries soften in a light syrup.
8. If Dreams Come True by Chick Webb and his Orchestra
Grind raw almonds to a fine powder. Add extracts and soy milk. Process or blend. Add syrups and adjust sweetness to taste.
9. You Made Me Love You by Harry James and His Orchestra
While the strawberries continue to cook, heat the creamed coconut in a small saucepan with hot water and maple syrup. Whisk until thick and smooth. Taste and sweeten to desired consistency.
Hint: A small tasting spoon is useful. Distraction happens quickly when using a large soup spoon to sample the coconut and maple flavors that so easily takeover your palate and senses. Besides, no one wants a naked crepe...
Remove the maple strawberries from the heat and the crepes from the oven. Assemble.
10. Cocktails For Two by Carmen Cavallaro
Fill the bottom third of the crepes with a row of maple strawberries and sweet almond cream. Roll or fold the crepes over the fillings. Serve warm and top them off with a few spoonfuls of coconut cream. For extra flavor, sprinkle the plate with dark chocolate shavings.
Sit down and eat a crepe or two while you watch Stardust Memories again or Annie Hall to end a classic Woody Allen day.
Yield 6 servings
5 cups ripe strawberries
2 tablespoon pure maple syrup (use more to taste for a sweeter sauce)
1/2 teaspoon coconut oil
dash rum for flavor
Heat the coconut oil in a small saucepan over medium heat. Cook strawberries, maple syrup, and rum briefly, until a jammy syrup forms. Remove from heat. Taste and adjust sweetness, if necessary.
Sweet Almond Cream
Yield about 1/2 cup cream
1/2 cup raw almonds
1 tablespoon brown rice syrup
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1-2 tablespoons soy milk (use less for a thicker cream)
In a food processor, process the almonds to a fine meal. Add vanilla, almond extract, and soy milk; then very gradually add brown rice syrup and maple syrup. Process all the ingredients until texture resembles heavy cream. Taste and add more maple or brown rice syrup if necessary.
Yield about 1 cup cream
4 ounces creamed coconut
scant 1/2 cup hot water
2 tablespoons pure maple syrup (more or less to taste)
Melt creamed coconut with hot water in a small saucepan over medium-low heat. Add maple syrup and whisk until smooth, about 5 minutes or so. Remove from heat.