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
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.