Sometimes we have fresh eggs from the henhouse of my grandfather, who keeps the chickens happier than I have ever known, and ricotta cheese from some local farmers, whose cows are free to live their lives with their rhythms and their needs. The calf has his milk and the breeders use what remains.
Everyone makes their own ethical choices, I do not want to accuse those who do not fully embrace the vegan philosophy, if they do not abuse the animals whom they live with. The issue is really delicate and deserves whole chapters as a protagonist.
Therefore, today I just want to offer you a vegetarian recipe, that you can easily make in a vegan way. You understand its sinful nature at once, by reading its name! If you make it vegan, you will gain in health and the animals will thank you!
We are talking about Gâteau de crêpes, a dessert that is just a big hit, mainly on Pinterest!
I took my inspiration from an italian blogger (I love her!) recently discovered, Miel & Ricotta, and the filling is completely at your discretion.
Ingredients for about 20 crêpes (15 cm diameter):
100 gr flour
100 gr cornstarch
500 ml not flavoured soy milk
1 pinch of salt
Ingredients for about 14 vegan crêpes (15 cm diameter):
160 gr white flour
100 gr water
260 gr not flavoured soy milk
2 teaspoons extra virgin olive oil
1 vanilla bean
1 pinch of salt
(Inspiration from the book Soirée Crêpes Emilie Perrin)
Ingredients for the filling:
250 gr fresh ricotta cheese
50 gr of brown sugar
100 gr 100% dark chocolate, from the fair trade
45 minutes preparation + at least 3 hours of rest
Kilocalories per serving:
285 kcal (for the vegetarian recipe)
Degree of Difficulty:
In a bowl, pour the flour and the cornstarch helping with a sieve, in order to avoid lumps, then add the sugar and the milk little by little, continuing to stir. Now whisk the eggs, at room temperature, and then add this cream to the other ingredients, mixing really well.
Cover and let it rest in the fridge for half an hour.
Heat a pan of 15 cm in diameter (if you have an italian “testo” or a pan specific for pancakes is better!) and brush it with a little olive oil. Now pour a ladle of compound along the whole area of the pan in a homogeneous way and let cook for about 1 minute.
Little by little: the crêpe should be thin!
When you see the edges begin to darken and the mixture is no longer liquid, turn the other side and cook for another minute. Continue until you finish the compound, stacking the crêpes without fear of sticking them together.
While we wait for these to cool, cut the chocolate with a knife, leave aside a spoonful of it and combine the rest with the ricotta cheese, mixed in the meantime with the sugar.
Take the crêpes back, choose a nice serving dish or a backsplash and place the first crêpes above it. I chose to spread the filling in a rough way, simply using a palette knife, but if you want to be more stylish you can fill a pastry bag with the cream and draw some concentric circles on each crêpe, in order to have a more uniform filling. By placing the next crêpe, press a bit and then continue the composition of the dish.
Decorate the last crêpe with the dark chocolate that we had left out and, if you like, with powdered sugar.
I left the dish in the fridge for a few hours before eating it, but maybe you can wait a bit more. Serve your Gâteau de crêpes cut into slices, like a cake!