I’m on a Raspberry Roll! We happened to hit the close of the open Market in Namur, Belgium, and ended up with 20 trays of fresh raspberries for 5 euros. I had to think quickly about how to use them FAST! While walking home, my mind kept ticking, and we were fortunate enough to run into a homeless gentleman, whom I graciously handed a tray to and received a HUGE smile and a “MERCI”. We greeted both our boating neighbors and handed them each a tray. I was left with 17 trays…hum, quick on my feet and ready to create, I decided the best way to preserve these yummy natural candies was to make a compote! I did, and voila! I had created 3 cups of my Raspberry Medieval Compote. Now, what should we pour this delicious, fresh sauce over?
Of course, my first thought was to drizzle this amazing, tangy compote over my Cassava Sweet Potato Crepes, but… with very little storage on the boat and no nearby market, I didn’t have a sweet potato handy! I decided to create a simple crepe with the resources I had, and trust me, these are so delicious. I make mine a little thick, like a thin pancake, but you can adjust the liquid to get them to the consistency you enjoy… and I mean ENJOY! Don’t forget to check out my other “Raspberry Roll” ideas:
Raspberry Belgium Sweetie
Raspberry Coconut Lemon Cake
RASPBERRY CASSAVA CREPES
Ingredients
- Cassava Crepe
- 1 cups cassava flour
- 2 eggs
- 1/2 cups almond or coconut milk
- 2 Tbsp melted ghee or organic butter
- 1 pinch cardamom powder
- 1 tsp fresh lemon zest
- 1 tsp honey optional
- 1 tsp pure vanilla
- 1/2 cup water optional: for thinning the batter
- Topping
- 3/4 cup Raspberry Medieval Compote
Directions
- Step 1 Whisk all the crepe ingredients together EXCEPT the 1/2 cup of water. After mixing use the 1/2 cup of water to gain the consistency you like.
- Step 2 Heat a large frying pan with a bit of ghee on high. Pour 1/2 cup of the batter into the pan. If the batter is thin, tilt the pan to spread it. If using a thicker batter, spread it with the bottom of a large soup spoon.
- Step 3 After 1-2 minutes flip the crepe and cook for 1 minute. I was able to flip mine with a flick of the wrist, and, whoa, surprise, they were easy to flip. Use a large pancake turner if you’re hesitant to do the chef thing.
- Step 4 Continue until all the crepes are cooked. Heat the Medieval Raspberry Compote, then place a spoonful in each crepe and roll them. Add a dollop on the top and enjoy!
- Step 5 Tip: By the way…they can be stored in the fridge for 4 days. When you go to use them, you’ll need to reheat them. They do dry out due to the gluten-free flour. You can steam them back to life in a steamer, use the microwave, or cook them in a frying pan on low with a lid. I’ve found that the best way to make these delicious crepes is to mix the batter and refrigerate it. Thin it out with water, coconut milk, or almond milk, and make them fresh whenever you have the urge. The batter lasts about 4 days in a sealed container in the fridge. I’ve never had it last longer because we eat them so fast.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.