I don’t know if you’re fancier than me and happen to be a crepe connoisseur, or if I’m the only one who has been living under an apparent rock not knowing crepes were so versatile and so easy (and really effing good, too). But, I’m guessing I’m not alone in this (because, hello, I blog about food and live for easy recipes, so can’t be the only one who’s been intimidated by homemade crepes?!). Plus, if you’ve come across this post, the little crepe babes I recently posted most likely brought you here to learn more…
First off – Did you know you can basically eat crepes for every meal? Seriously – breakfast, brunch, lunch, linner, dinner, dessert; the possibilities are endless, honestly.
They can be zesty, spicy, savory, sweet, or a combo of the two. They can be made super traditionally, or made with a modern twist, combining unique flavors and toppings (basically like FroYo, yeah?). They’re basically a unicorn of all.food.groups.
Recently, some friends of my other half were telling me about these things called a dosa…ever heard of them? I said, “Sounds like an Indian crepe?” Where I was enlightened that they were, in fact, basically a crepe’s cousin, and are basically a savory and crispy pancake.
Since I’m a millennial, (and if you’re reading this, you most likely are too), here’s the super scientific definition of what a dosa is (because, ya know, Urban Dictionary is a legit siting source, right?)
“A very thin, crisp pancake made of finely ground lentils (fermented batter). Think crispy, lightweight, savory crepe; often served with chutney, spiced vegetables, and a type of tomato-and-tamarind-based soup. Dosas are vegetarian.”
In all honestly, they actually nailed it, so the above description is pretty accurate AF.
So what does a dosa have to do with crepes and my recipes? The magical appliance I used; aka, my new fav kitchen gadget. And if I wasn’t told about dosas and this dope little gem that makes them, this recipe would not exist. (Read on)…
To start, crepes and dosa are made up of totally different ingredients, they both originated from different parts of the world (“Dosa is a typical part of the Southern Indian diet and popular all over the Indian subcontinent; from Southern India, to be exact”, Wikipedia, 2018), and they both have different toppings and fillings. But at the end of the day, they’re similar in consistency and purpose; a wrap-like doughy “pancake;” however, dosa is typically thinner and crispier due to its ingredients.
That being said, since I’m a “mom/food blogger” (who has no “real” cultural or professional training in my cooking abilities besides my toddler telling me he hates or loves his food; I’m just a mom who enjoys cooking – but, mostly making my pictures look pretty), when I Googled how to make a traditional Dosa, I was super intimidated. LIKE, HI, EVERY RECIPE CALLED FOR A *12-HOUR PREP TIME*. Excuse me, say what? The only thing I spend 12 hours on is worrying about something (anxiety, amiright?!).
So, being the mama/busy human I am who’s also recouping from an injury and keeping things basic AF right now, I told myself, “I’m going to make this dosa super mom friendly, fast, and non-traditional, while still tasting bomb AF; oh, and pretty, obvi.”
So, I realized I made a crepe; well, 9 of them. And I wanted to make it as pretty as possible and convince everyone in my family (including my 4 year old and crepe haters around me, that I could make the best dang little gem of a wrap/pancake possible). It wasn’t a dosa, but you’ll see how and why those still matter to me. Keep reading…(I promise there’s more pretty pictures).
Based on the photo above, it’s safe to say I’ve entered into the crepe world (and am quite proud I didn’t F them up like I assumed I would). So if I can make a crepe, you can make a crepe. Pinky promise…
My past of breaking crepes in a frying pan and having them crumble when I tried to flip them (kind of like my well known “trick” of magically turning omelets into scrambles) didn’t boost my confidence that I could pull off a crepe. But, I wrote a recipe up, and boom – I shocked myself when I nailed it.
My first trial recipe was a homemade zesty onion, garlic, and herb crepe that I stuffed with rotisserie chicken, avo, homegrown tomatoes, jasmine parsley rice, and TLC. (I’ll blog that recipe soon when I’m not busy shoving it in my mouth before taking pictures). I’m so thankful I had a sous chef, because my arms currently resemble a t-rex.
You know how they say you know someone’s a food blogger because their food is always cold when they finally eat it? That they do it all out of sacrifice for the ‘gram? It’s true, so when we want to enjoy a meal and not photograph it, woah; mind blowing, I know.
Anyway, back to the recipes I DID style and write down measurements for…
Meet my new babies!!
Tanner requested a s’mores crepe, and I’m so glad he did, because…. THIS –
I also made peaches-n-cream, banana pecan, lemon blueberry, and strawberries and cream with mint.
Each crepe had the same base, a chocolate low-sugar batter that’s gluten-free and dairy-free. Here’s the recipe for the crepe base:
- 1 1/2 cup unsweetened vanilla almond milk
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoons coconut butter
- 1 tablespoon coconut oil (non-melted)
- Pinch sea salt
- 1 1/2 tablespoons vanilla extract
- 1 cup gluten-free flour
- 3 eggs
- Add all wet ingredients to a Vitamix or other high-speed blender and blend until combined thoroughly.
- Add dry ingredients in a bowl and mix together.
- Add to blender / wet ingredients
- Blend until batter is thin and lump free. Add more water if necessary or batter thickens too much.
- Put batter into a bowl and cover.
- Put batter into the refrigerator and let sit for 30 minutes (this is necessary for the crepe consistency).
- After 25 minutes, prep your DosaMaker.
- If desired, lightly coat DosaMaker with avocado oil. It’s non-stick, so you don’t have to.
- Add about 1/3 cup of batter onto DosaMaker and let cook for 1.5-2 minutes.
- Remove crepe, set aside, fill with desired fillings / add toppings, and serve!
Info on the fillings + what I used:
For the s’mores crepe, I used marshmallow fluff, dairy-free Enjoy Life chocolate chips, crushed graham crackers, and marshmallows.
For the lemon blueberry crepe, I drizzled the crepe in fresh lemon juice, topped with lemon and orange zest + powdered sugar. (You could also glaze with icing made from powdered sugar, vanilla, and water).
For the banana pecan crepe, I topped with crushed pecans, almond butter mixed with cinnamon and vanilla extract, bananas, and topped with ground cinnamon.
For the peaches n creme crepe, I topped with fresh peaches, whipped yogurt, brown sugar, and cinnamon.
For the strawberries and creme crepe, I used organic strawberries and mint from our garden with dairy-free whipped cream, sprinkled with powdered sugar.
This post is not sponsored, and all opinions are my own.