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
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
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Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.