crepes

Wholesome Fast Food: Chocolate Crepes with Peanut Butter and Honey

March 7, 2013 by Denisesawyer Leave a Comment

Need something new to spice up your breakfast routine? I’ve got something that packs a protein punch, will be loved by your sweet tooth {or sweet toothed children}, and is fast enough {and portable enough} for you to snag on your way out the door to the office or taking the kids to school.

Don’t let the word “crepe” make you shiver with fear. They aren’t as hard as they sound. I’ve got a tired and true recipe. And, since this recipe has lots of eggs, Greek yogurt, and peanut butter – you’ll be fuller…longer! You’re going to love it!

:: Chocolate Crepes

3/4 cup whole milk
1/2 cup Stonyfield plain Greek yogurt
1/2 cup corn starch
2 Tbsp cocoa powder {I used Divine: fair trade cocoa powder}
1/4 cup all purpose flour
3 large eggs
3 Tbsp butter, melted {I like butter from grass fed cows}
2 Tbsp sugar
1 tsp vanilla
1/4 tsp salt

Put all the ingredients in the blender and blend until smooth. {Crepe batter can be made the night before and placed in the fridge. Just reblend before using}.

Put a bit of butter into a ceramic coated pan {nonstick without Teflon like the one here}. Then pour a little bit of batter {or use a laddle to put a laddleful} into the pan over medium high heat. Once the crepe looks like it has cooked through you can peel it up with a plastic spatula {or if you do it like I do, with your fingers }. If you choose to, you can flip it over and cook it another 30 seconds on the other side, but it might not really need it if you pour the batter thin enough.

When the crepe is ready, spread a tbsp of peanut butter down the center and drizzle with some good local honey. Roll it up and run out the door!

My kids love these…here is a picture of Eliana on her second helping. If you like them a bit chocolatier, you can add more cocoa powder.

Divine is a 100% Fairtrade company, 45% owned by the farmers of Kuapa Kokoo in Ghana.

I received product for review and other compensation in exchange for this post. Of course, my family lives off of yogurt and Stonyfield happens to be one of the brands I love and trust…so this is an easy and honest review of a lovely product.

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Filed Under: Breakfast, Dessert, Main Dishes, Uncategorized, Wholesome Recipes Tagged With: chocolate crepes, crepes, Divine Chocolate, stonyfield yogurt, stonyield

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Recipe: PB&J Crepes

December 6, 2012 by Denisesawyer 3 Comments

Last week I was “watching” Food Network. We leave it on that channel when no one is really watching T.V. around here! Sometimes I’m half way listening and I’ll catch a recipe that really sounds good and my ears will perk up and I’ll take note. That is what happened on this particular day. Giada De Laurentiis’s “Giada at Home” was on and the show was about making food for a kid’s party. Giada made PB&J crepes. I immediately started thinking about this match up and I LOVED it.

Why? My kids love PB&J but PB&J on crepes would be even better than on bread because crepes are loaded up with eggs – unlike other breakfast treats like waffles and pancakes. So, this match up is loaded with protein between the peanut butter and the eggy crepes. Pair these babies with some fresh fruit and/or some carrot sticks and you’ve got a very healthy – kid favorite – lunch!

I decided to give them a try and they were a home run with Judah AND Eliana. Here’s how I made them:

1. I made crepes using my recipe here.

2. I spread each crepe with a little peanut butter and then with a little jelly. {Giada also ran some fresh blueberries down the middle of her crepes. This would be good too, but I didn’t have any fresh berries this time of year}.

3. I folded the crepe in half, then folded in the sides a bit {like a burrito}, and then rolled it up. Finally, I cut it in half on the bias

{I made one alteration to the directions on the crepe recipe, though. I recently received a new ceramic coated pan from Wear Ever’s Pure Living line. It is a safe alternative to non-stick – I WILL NOT use teflon. If you haven’t heard the dets on why you shouldn’t be cooking with Teflon go read about it at Healthy Child, Healthy World here. The ceramic coating is toxin-free, chemical-free, and free of PFOA, PTFE, and cadmium. Plus, ceramic is scratch resistant, and easy to clean {dishwasher safe!}.

The WearEver Pure Living pan made making crepes fool-proof (and healthier!). I was able to cook the crepes WITHOUT buttering the pan first! I just poured the batter straight in, waited until the middle was set and the bottom of the crepe was browned a bit, and then flipped the crepe over and cooked it just a minute more to brown it on the second side.

I’m telling you, this pan is worth its weight in gold! But it retails for just $24.99 – and worth every penny. My husband used it yesterday to cook an egg and said it turned out perfect and he didn’t use any butter or oil in the pan to fry it!

If your interested in seeing Giada’s original recipe that inspired this post, go here.

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Filed Under: Appetizers, Main Dishes, Meatless, Product Reviews & Giveaways, Snacks, Uncategorized, Wholesome Recipes Tagged With: crepes, kids, lunch, pan, peanut butter, recipe, teflon

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Strawberry and Nutella Crepes

September 15, 2011 by Denisesawyer 4 Comments

My son loves waffles and pancakes and I make many different variations including ones with chocolate chips, nuts, or fresh fruit folded into the batter. We also like them topped with maple syrup, fresh fruit syrup, and peanut butter for a quick way to enjoy them while running out the door!

I don’t know why I didn’t think to serve him crepes before, they are quick and simple and delicious! I love them for breakfast but they are also fabulous for dessert.

Many people are afraid to tackle crepes because they seem impossible but actually, I’ve found they are almost impossible to mess up! And, I love that you can whip up this recipe in a blender and then store the leftover batter right in the blender in the fridge for the next morning!

This morning I made them for Judah with a good smear of Nutella and lots of sliced up strawberries. We had them yesterday with Nutella and bananas. They are also delicious with yogurt, fresh fruit, peanut butter, chocolate syrup… are there any ways that these are bad?

I make them in a regular stainless steel pan – a nonstick pan is not required (and I don’t use them!) as long as you use a little butter before adding the batter.

:: Crepes

1 cup whole milk
1/2 cup cornstarch
1/4 cup all purpose flour
3 large eggs
3 tablespoons butter, melted (plus more for buttering the pan)
2 tablespoons sugar
1 teaspoon vanilla extract
sliced strawberries (or any other fruit that you enjoy)
Nutella

Place all the ingredients (except the strawberries and Nutella) into a blender. Blend until the ingredients are mixed well and a batter is formed.

Heat pan over medium to medium-low. Place some butter in the pan and make sure the entire pan has a good coating. Using a ladle, ladle in some of the batter (the trick is not to make them too thick – so only put in enough batter that you coat the bottom of the pan with a thin layer). Swirl the pan to even out the batter.

They don’t take long! Check for two things – the middle to look done and the bottom to be brown. You don’t flip it! Just lift the crepe with a heat proof spatula to check that the bottom is brown and if so, scoop it out or flip it out onto the plate.

Smear with a heaping teaspoon of Nutella and place straberries down the center. Fold up and enjoy!