So excited to be part of the Virtual Vegan Potluck this year! I’ve only ever been to one potluck in “real life” before, but had such a great time that I think I need to organize some myself.
I hope you’ve saved some room for dessert because I’ve got a real treat in store for you!
As this is a party I figured I’d go all out with something a little special- I put together a few things for a mighty feast- Vegan Crêpes filled with Date & Orange Compote and “supremed” oranges (as we’re feeling fancy…). All topped off with a creamy cinnamon ice cream.
There are a few components to this dessert but they’re not time-consuming or difficult. You don’t have to make them all either. The crêpes and compote would still be delicious with vanilla ice cream and a sprinkle of cinnamon or just make the quick compote and serve with ice cream if you don’t fancy making crêpes. Lots of options!
I was pretty pleased with how the crêpes turned out. I haven’t had much success in the past but scouted around online and combined a few recipes to come up with this one.
As for the compote- just a couple of ingredients simmered in a pan for 10 minutes turn into something magical. If you’re a long-time reader you’ll know how much I like to use dates in desserts. I love their caramel flavour and natural sweetness.
You don’t even need an ice-cream maker for this ice-cream! I learnt a nifty technique (see below) from blogger and cookbook author Ricki Heller– a life-changer for sure! This recipe is minimally adapted from the “Chai Ice-Cream” in her wonderful new book, Naturally Sweet and Gluten-Free.
Date & Orange Compote:
1C (lightly packed)Dates, pitted and chopped
Juice of 1 Orange
Zest of 1/2 Orange
1T Lemon Juice
1/2C Water
Combine all ingredients in a small pan and simmer over medium-low heat until thickened and dates have broken down (10-15 minutes). Set aside to cool.
Cinnamon Ice Cream:
1/2C Cashews
1C Canned Coconut Milk (full-fat)
1C Non-dairy milk
1 Medium Banana
1/4C Agave Nectar
10 Drops of Stevia, or to taste (optional)
1T Cinnamon
Pinch of Salt
If using an ice-cream maker, set it up according to the manufacturer’s directions. Otherwise, set 6-8 silicone muffin cups, or 3 silicone ice-cube trays.
Add all ingredients to a high-power blender and blend until completely smooth. Divide the mixture evenly among the muffin cups or ice-cube trays until firm; pop out of the cups or trays and into Ziploc bags. Store in the freezer until ready to use.
When ready to make the ice cream, remove 1 muffin-sized disk or 4 ice cubes per serving. Chop the muffin disk into pieces. Place in the food processor and process until it resembles breadcrumbs. Press down with a rubber spatula, then continue to process just until the mixture begins to come together in a ball. Use an ice-cream scoop, as usual, to serve.
Vegan Crêpes:
1/2C All-Purpose Flour (Preferably Organic, Unbleached)
1t Coconut Sugar
1/8t Salt
1/2C + 2T Non-dairy Milk
1T Melted Coconut Oil
1T Maple Syrup
Sift together flour, sugar and salt in a medium bowl. Add milk, melted coconut oil and maple syrup and whisk to a smooth batter. Refrigerate the bowl for 30mins-1hr (depending on how impatient you are).
Heat a large frying pan over medium-high heat and lightly grease with a little coconut oil. Add a few tablespoons batter to the pan and swirl to coat the bottom. Cook for 1-2 minutes and carefully flip it once it loosens from the pan’s surface (Don’t be disheartened if it doesn’t turn out, my first of a batch is almost always a failure). Cook on the other side for a further minute, or until speckled brown.
Remove to a plate covered with a piece of parchment paper and keep warm in a low-temperature oven until you’ve finished cooking.
Repeat the process with the rest of the batter. You should be able to make 4-6 crêpes, enough for 2 people.
Spread one side of the crêpes with the compote, tuck in a few slices of orange and fold over.
Serve topped with more oranges, another dollop of compote and a scoop of cinnamon ice-cream.
Serves 2 (with plenty of leftover compote and ice-cream)
Are you just jumping in to the Virtual Vegan Potluck? You can go to the very beginning by visiting our lovely host over at Vegan Bloggers Unite.
Visit the dish before mine by clicking the button below:
See what comes after my dish by clicking the button below:
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How funny that you’ve only been to one potluck in real life. I can’t even count how many I’ve been to. Anyway, I love what you brought to this potluck. Crepes are my all time favorite food – I just love them!! And the way you made them here, YUM! 🙂
Thanks Celeste. I think sadly the idea of a “potluck” isn’t widely-known over here. I’m now going to one in December though and am already looking forward to it 🙂
I love crepes! These look superb. Happy potluck 🙂
I’ve been to so many! They’re fun, aren’t they? Even virtual ones…
Thanks Sophia, It’s been a lot of fun! Can’t wait to attend a real one now 🙂
Emma, I’ve nominated you for the Blog Of The Year Award. You truly have a fabulous blog – the recipes, the photos, all of it is amazing! Feel free to accept it here. 🙂
Thanks so much Sophia! I’m hugely flattered! I love silk and spice too 🙂
You’re very welcome and thanks for your kind words as well. 🙂
Every component of this dessert sounds excellent! Combined, I’d be happy to take this and call it dinner as well as dessert 🙂
I didn’t say so but I actually ate this for lunch 😀 !!
These look and sound so tasty 🙂 I will probably use my own (glutenfree) pancake recipe, but especially the ice cream sounds great.
Hope you give the recipe a try! Great that you’ve got a gluten-free crepe recipe you like. I know another reader was looking for one.
I do love a good crepe 🙂 and cinnamon ice cream sounds like a winner!!
They were mighty tasty! So pleased to have a good crepe recipe under my belt too 🙂
You have totally outdone yourself, Emma! Crepes and ice cream and fruit?! What?! I need this in my life. Stat. 🙂
Thanks so much Kristy. I had a lot of fun putting this one together 🙂
Welcome to Virtual Vegan Potluck, Emma! Love the idea of serving date & orange compote with the cinnamon ice cream – that reminds me, I need an ice cream maker! The vegan crepes look tasty, miam!
You don’t even need an ice-cream maker with this method! Hope you enjoyed the Potluck too Rika- I loved the dish you brought along 🙂
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You’ve outdone yourself Emma, this looks freakin’ amazing! And I love that I can finally have ice cream without the maker.
Thanks Megan 🙂 That ice-cream method is life-changing I tell you!
sucha beautiful and decadent dessert and so many components to it all working together. i will probably be happy just eating the ice cream!
Thanks Richa. I’ve had all of the components separately too and they are good in lots of ways. I love the compote on my morning porridge 🙂
Oh shucks my ice creme maker broke and I have yet to be graced with a high powered blender but hey the crepes look delicious even on their own.
The compote recipe looks so good, I may use it for jam…
Thank you for the great recipe.
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What a great recipe – I’ve been looking for one for crepes! So delicious!
I eat American-style pancakes all the time so decided I needed a change!