22 Fri, 2010 § 22 Comments

Food Photography is my sweet spot; it’s not what gets Dave off.  He is a different breed of photographer, gifted at capturing moments when people let their guards down — when they are raw & exposed.

If I wanted his photographic skills in the kitchen, I might need to use other means to lure him in…

how about


& a bit of undressing.

Growing up, the crepes we begged my mom to make often were deemed danish pancakes with batter so laden in butter they were tinted yellow.


we savored inhaled these.

Could I make a healthier version without all of the eggs & butter?

Could I “undress” the traditional crepe, break down the components & recreate a vegan variation?

There are several vegan versions out there, but I wanted a bit more autumn flair.  Pumpkin puree enhances my favorite pizza dough; could one of these beauties moisten my crepes?

Rachel had persuaded me to bare [nearly]all — wearing only an apron — while cooking.

With my inhibitions already lowered, there was no sense in holding back on a recipe that might surely fail.

I slipped on my apron [& house slippers] while Dave grabbed the space heater in an attempt to ward off the obvious October chill that filled the kitchen.  I also thought it a good idea to throw a little warming ginger into the mix.

Pumpkin Crepes

makes 8-10

6-inch crepes

  • ¾ C Spelt [all-purpose flour will yield lighter crepes; I just don’t digest it as well, so I usually stick to spelt]
  • ¼ C Chickpea Flour
  • dash Salt
  • 1 T Arrowroot
  • 1-2 tsp powdered Ginger


  • 1 C Almond Milk
  • ¼ C Pumpkin Puree
  • 2 T Maple Syrup

Whisk into dry ingredients until smooth.

Chill in the refrigerator at least one hour.

Most suggest heating the pan over med-high heat, but I found using a lower heat allowed me to spread the batter more evenly before it started cooking to the pan.

The pan is ready when a few flicked drops of water sizzle upon contact.

Spray the pan with cooking spray or rub the end of an EB stick across the pan [my preferred method].

Pour batter into the center [maybe 1/3 C?? I just eye it — you’ll figure it out after a couple! ;)] & holding the pan firmly by the handle, use your wrist to tilt the pan in a circular motion, spreading the batter in a thin layer across the bottom.

Cook until the top of the crepe is dry, the center bubbly & the edges appear firm & lightly browned when lifted with a spatula, ~1 – 2 minutes.

Gently run the spatula under the crepe to loosen it, then flip to the other side ~30 seconds – 1 minute.

Slide it onto a plate, loosely cover with foil & place in the oven on warm.

Continue cooking until you have a nice stack of crepes to “dress”.  [These also keep well wrapped in plastic in the fridge for later consumption ;)]


Though I used only a small portion of chickpea flour, it was quite distinct.  I love it in my favorite pie crust, but I will probably leave it out of future crepes.  Do not expect to taste a lot of pumpkin either — you are not meant to — that is one of the great things about pumpkin-infused dough: it offers moisture without leaving more than a trace of its flavor.  If you want that “pumpkin” kick, try adding pumpkin spice to the mix.

These were not as delicate as traditional crepes, but tasty none-the-less, & we just couldn’t leave them naked.

do you like it slow & sultry?

prefer a sweet tease?

perhaps pure temptation?

Even if you simply stick with your favorite tried & true crepe recipe, you must treat yourself to one [or all] of these enticements.



I know just what to do with you. 😉

Rum-Kissed Caramelized Pear

adapted from here

  • Pear
  • slice of lemon

Peel, core & half the pear.

Rub the entire surface with the lemon slice.

  • ½ T Earth Balance Butter

Melt in a pot over med-low heat.

  • 1 T Brown Rice Syrup
  • 1/8 tsp All Spice

Add & stir.

  • 2 T Apple Juice

Stir in.

Place pear halves in the pot, flat-side down.

Lower heat & simmer 15 minutes.

Flip pears round-side down for 10 minutes longer.

Remove pears & slice.

  • ½ T Dark Rum

Stir into pot & simmer 1 minute.

Remove from heat & return pear slices, carefully coating with syrup.

Dress crepe with ~3 pear slices & drizzle with syrup.

Garnish with toasted walnuts.


Not overly sweet, the all spice jazzes up the pear simply.  The rum is subtle — & while you could make it without — I am going to deem it crucial.  I just may finish this sauce off over ice cream.


I definitely need to get my hands on some coconut ice cream.


Maple-Infused Red Bean Paste

Cook ½ Cup Adzuki beans.


Mash or process.

[to create a smoother paste, press cooked beans through a mesh strainer, leaving the skins behind]

Heat the mashed beans in a pot over med-low heat with ¼ C Maple Syrup, stirring often, until thick & glossy.

Slather over crepe & sprinkle with toasted sesame seeds.

You know how black stilettos are usually sexier than white heels?  That’s how I feel about these sesame seeds.  Alas, I only had light ones.

This protein-packed crepe is delectable & so much sweeter than everyone expects.

This was my first time with red bean paste [a star in many Asian desserts], & I just may be infatuated.  I am not ashamed to say I ate it straight from the pot with a spoon.  Add a splash of rice milk…mmm…I might be unavailable for the rest of the afternoon.  😉


Spinach & Chevre Temptation

Nothing too fancy here, but the quality of the ingredients is what makes this oh.so.tempting.  A nice goat cheese, like Four Pepper Montchevre, makes an ideal center fold.  We simply sauteed baby spinach in EVOO until just wilted to complement the sexy chevre.

Bon Appetite


Ever cooked “naked”? 😉

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