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Cornmeal Crepes with Maple Blueberries


    Serve these sweet-kissed crepes for a weekend breakfast or as a dessert. For  dessert, these are even better with a scoop of vanilla ice cream or frozen  yogourt.


    1 cup (250 mL) whole wheat pastry flour
    3/4  cup (180 mL) yellow cornmeal
    2 large free-range eggs, lightly beaten
    1 3/4  cup (430 mL) low-fat milk or unflavoured milk alternative
    1/2 cup (125 mL)  water
    1/4 cup (60 mL) sucanat or unprocessed sugar
    2 Tbsp (30 mL) butter,  melted, or extra-virgin olive oil
    2 Tbsp (30 mL) lemon zest
    1/4 tsp (1 mL)  salt

    3 cups (750 mL) blueberries
    1/2 cup (125 mL)  maple syrup
    3/4 tsp (4 mL) cinnamon

    Blend together batter ingredients with whisk or in blender until smooth.  Cover and refrigerate for at least 1 hour.

    In medium saucepan, bring blueberries, maple syrup, and cinnamon to a boil.  Reduce heat and simmer for 10 to 15 minutes, or until blueberries begin to break  down.

    Prepare crepes according to basic crepe instructions. Use the fold-over method to plate  them, and top each with additional maple blueberry sauce.

    Makes 10 crepes.

    Each crepe contains: 231 calories; 6 g protein; 4 g total fat (1 g sat. fat,  0 g trans fat); 45 g carbohydrates; 3 g fibre; 94 mg sodium

    source: "Sweet & Savoury Crepes", alive #345, July 2011


    Cornmeal Crepes with Maple Blueberries




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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.