Crêpes were a staple growing up; my mom used them to create tasty leftover dishes and quick desserts for us. Feel free to vary the fruits and filling or have them on their own as a satisfying treat.
1/4 cup (60 mL) unsalted butter
4 apples, skin on, cored, and sliced 1/4 in (0.6 cm) thick
4 pears, skin on, cored, and sliced 1/4 in (0.6 cm) thick
1/4 cup (60 mL) heavy cream
2 Tbsp (30 mL) maple syrup
8 - 8 in (20 cm) crêpes (see recipe below)
Heat medium-sized skillet over medium-high heat and add butter. When foam subsides, add apples and pears and cook until golden on both sides. Stir in cream and maple syrup and bring to simmer. Cook for 2 or 3 minutes, until slightly thickened. Place equivalent of 1/2 apple and 1/2 pear in middle of crêpe, roll crêpe, and spoon sauce over. Serve immediately.
Each serving of Apple and Pear Crêpes contains: 291 calories; 1 g protein; 9 g total fat (6 g sat. fat, 0 g trans fat); 55 g total carbohydrates (42 g sugars, 5 g fibre); 12 mg sodium
Make more than one batch and freeze crêpes for later use. To freeze, separate with parchment paper and wrap in parchment, then in foil. To defrost, take out of freezer and place in refrigerator for about one hour. My favourite easy treat is a folded crêpe with a few drops of fresh lemon juice and a small sprinkle of brown sugar.
1 cup (250 mL) 2% milk
1 cup (250 mL) flour (all-purpose, whole wheat sifted 3 times, or gluten free)
2 large eggs
6 Tbsp (90 mL) cold water
3 Tbsp (45 mL) unsalted butter, melted, plus extra for pan
1/4 tsp (1 mL) salt
Combine all ingredients in blender until smooth, about 10 seconds. Transfer to covered container and refrigerate batter for 2 hours, or up to 2 days. When taking batter from refrigerator, gently stir to combine if separated.
Heat 8 in (20 cm) seasoned cast iron skillet or crêpe pan over medium heat for about 3 minutes. Brush pan bottom and sides very lightly with melted butter (should sizzle when hitting pan). When butter stops sizzling, remove pan from heat, tilt slightly and pour enough batter to cover bottom, about 2 1/2 Tbsp (37 mL). As batter is poured, rotate pan to swirl batter and cover bottom of pan evenly before returning to heat. Cook until first side is spotty golden brown, flip and cook for about 30 seconds longer.
Transfer crêpe to cooling rack and let cool completely before stacking. Repeat with remaining crêpe batter, brushing pan with butter as needed.
Makes 12 crêpes.
Each serving (prepared with all-purpose flour) contains: 85 calories; 3 g protein; 4 g total fat (2 g sat. fat, 0 g trans fat); 9 g total carbohydrates (1 g sugars, 0 g fibre); 69 mg sodium
source: "Apples and Pears", alive #371, September 2013
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.