There’s no need to make a brunch cocktail to go with this dish, because rum is already part of the sauce. But these crepes won’t make you tipsy; the prevalent flavor is that of fresh and frozen strawberries alongside delicate crepe quarters.
» SERVES 4 «
1. In a large mixing bowl, whisk together flour, milk, club soda, butter, nutritional yeast, and salt until smooth. Allow mixture to stand on counter 10 minutes.
2. Heat a 10" crepe pan or a shallow skillet over medium-high heat. Add about 1 teaspoon oil and swirl to coat bottom of pan. Add 1/4 cup crepe mixture to pan and swirl again to coat entire bottom of pan with batter. Flip when edges look dry and bottom is just golden.
3. Transfer to a plate, fold each crepe into quarters, and cover with a towel to keep warm.
4. When ready to serve, place folded crepes on a plate, serve with hot Daiquiri Sauce, and garnish with fresh strawberries and powdered sugar.
Daiquiri Sauce
In a small saucepan over medium heat, heat strawberries and powdered sugar. Cook until liquid is reduced by half, about 8 minutes. Remove from heat, then stir in lime juice and rum. Serve hot.