I drink a lot of coffee, and it’s really in the best interest of the general population. Due to this large volume of intake, I’m always on the lookout for delectable add-ins to make my cup of java a little more interesting. I have now become fully dependent on So Delicious Coconut Creamers. You can find all three flavors in the dairy section on Aisle 10, and they are Original, French Vanilla and Hazelnut.
What’s the big deal with coconuts anyway? You can see them popping up in all kinds of products. For centuries, cultures around the world have revered and relied on coconuts for their nutritional powers and practical uses. Coconut water is a universal donor and is identical to human blood plasma. This natural isotonic beverage has the same level of electrolytic balance that we have in our blood. During the Pacific War of 1941-45, coconut water was used to give emergency plasma transfusions to wounded soldiers.
Native tradition attributes healing and life-giving properties to the fruit-bearing palm, which is why it is often called the “Tree of Life.”
Just knowing about all the good stuff crammed into my creamer makes my morning a little more bearable, and with a side of strawberry-chocolate chip crepes, I think my day is going to be just fine!
Strawberry-Chocolate Chip Crêpes
1/2 cup gluten-free flour blend
1/4 cup cornstarch
1/4 cup gluten-free pancake mix
2 tsp baking soda
1/4 tsp salt
1 packet stevia
1/2 cup So Delicious® Dairy Free Original Coconut Milk Creamer
1/2 cup water, at room temperature
1 Tbsp vegan butter
2 Tbsp apple cider vinegar
1 1/4 to 1 1/2 cups water
Dark chocolate chips
Powdered sugar (optional)
Pour the dry ingredients into a mixing bowl and whisk to incorporate. Sift the ingredients to avoid lumps.
In a small saucepan over medium heat, combine the creamer, 1/2 cup water and vegan butter. When the sauce has barely come to a boil, remove from heat and pour into the dry ingredients.
Mix quickly and vigorously. Batter will be very thick and akin to biscuit batter.
Add 1 1/4 cups water and whisk until smooth.
Add the apple cider vinegar and whisk together (the batter will begin to bubble). It should be a very smooth consistency and thin but will have a few small lumps, unless you sifted the dry ingredients. If the batter is not thin enough, add the extra 1/4 cup water (for a total of 1 1/2 cups water).
Allow the batter to rest for 30 minutes to overnight.
When you are ready to cook the crêpes, heat an 8-inch nonstick skillet over low-medium heat.
When the pan is up to temperature, brush a light coating of “butter” on it, remove it from the burner and pour in approximately 1/4 cup of the batter. While the pan is still off the heat, swirl the batter around the pan to evenly coat.
Place the pan back on the heat and allow the crêpe to cook slowly (be patient). When the edges have browned and pulled away from the sides, the crêpe is ready to be flipped.
Lightly grease a spatula and flip the crêpe. Cook for another minute or so on the other side. Continue this process until you have used all of the batter.
Keep the crêpes warm in a tortilla server or warmer. Lightly butter the bottom to avoid sticking.
When ready to serve, sprinkle chocolate chips onto half of the warm crêpe, fold it in half and in half again. Top with sliced strawberries and a light dusting of powdered sugar, if desired.