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crepes 2 ways- savory & sweet

Did you know you can make perfect crepes at home without a special crepe-maker?! The batter is so easy to make- and you can literally fill it with any ingredients and it will taste delicious.  Here I have 2 ideas for you- one savory, and one sweet. Enjoy!

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Here is how I made them:

Crepes 2 Ways – Savory & Sweet Recipes:

crepe batter:

1 cup all purpose flour

2 eggs

1/2 cup milk of your choice

1/2 cup water

1/4 teaspoon salt

2 tablespoons melted butter

steps:

  1. Stir together the flour and the eggs.
  2. Then add the water, milk, salt, and melted butter. Beat until smooth.
  3. You can use batter immediately or store in the refrigerator overnight.
  4. When ready to use, heat a large pan to medium heat, and pour in about 1/4 cup batter for each crepe. Tilt your pan all around so the batter creates a thin layer all across the pan.
  5. Once you can shake the pan and your crepe slides around (about 2 minutes), it is ready to flip with a spatula. Cook for 1 more minute, add your filling, and wrap it up!
  6. Hint- turn the heat off between each crepe that you make so that the pan does not get too hot- if it gets too hot, it becomes difficult to spread the batter across the whole pan before it starts to cook!

savory filling – veggie mozzarella

handful of chopped mushrooms

handful of spinach

handful of chopped tomatoes

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handful of chopped, fresh mozzarella

salt and pepper to taste

for a sauce: your favorite store-bought pesto, or balsamic vinegar (as photographed)

steps:

  1. Sautee your mushrooms over medium heat, and season with salt and pepper to taste.
  2. Once the mushrooms have softened, add the spinach, tomatoes, and basil, and season again.
  3. Stuff your crepes with the veggie mixture, as well as some chopped fresh mozzarella.
  4. Wrap up the crepe and top with a spoonful of pesto, or a drizzle of balsamic.

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sweet filling – caramelized banana

1 banana, sliced

2 tablespoons butter

1/8 – 1/4 teaspoon cinnamon

1 tablespoon brown sugar

steps:

  1. Add all ingredients to a pan over medium heat.
  2. Once the bananas have softened, stuff your crepe and wrap it up.
  3. Top with extra banana mixture and whipped cream! Enjoy!

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veggie quiche with hash brown crust

Why not combine two of the most delicious breakfast/brunch foods into one dish?! This recipe is as easy as can be- but don’t worry, it will still impress your guests!  Pick any of your favorite veggies/meats/cheeses, and toss them into the egg mixture for your own unique creation.

Here is how I made it:

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Veggie Quiche with Hash Brown Crust Recipe:

3 cups frozen hash browns, thawed

3 tablespoons butter, melted

2 eggs

1/2 cup milk (I used low fat)

1/4 teaspoon salt

1/8 teaspoon black pepper

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1/3 cup chopped red bell pepper, roasted (roasting directions below)

1/2 cup shredded cheese (I used a blend of cheddar & Monterey jack)

steps:

  1. Heat your oven to 425 degrees F.
  2. Pat the thawed hash browns between paper towels in order to soak up excess water, then press them into the bottom/up the sides of a 9 inch pie tin.
  3. Drizzle the hash browns with melted butter, and place into the oven for about 20 minutes, or until it begins to brown.
  4. AT THE SAME TIME that you place the hash browns into the oven, place your full red pepper on the oven rack so that it can roast while the crust bakes.
  5. Remove hash browns and pepper from the oven, and lower the heat to 300 degrees F. Once the red pepper is cool enough to handle, chop and set aside.
  6. In a medium bowl, whisk together eggs, milk, salt, and pepper. Toss in the spinach, red pepper, and half of your cheese.
  7. Bake the quiche for about 25 minutes or until the egg is cooked through (check by sticking a fork or toothpick into the center, and it should come out clean). During the last 5 minutes of baking, sprinkle the rest of the cheese over the top of the quiche. ENJOY!

 

 

peanut-buttery homemade granola

While this granola has classic ingredients like raisins, oats, nuts, and coconut, I bumped up the nutty flavor by adding a new ingredient: powdered peanut butter!  Powdered peanut butter like PB2 has just 45 calories for 2 tablespoons as opposed to the typical 180 calories, but it still has all the amazing nutty flavor! This granola is perfect with yogurt and berries, with milk, or just straight out of the container. Feel free to mix and match with your favorite dried fruits and nuts!

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Here is how I made it:

Peanut-Buttery Homemade Granola Recipe

3 cups rolled oats

2 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/3 cup honey

1/4 cup vegetable oil

1/3 cup powdered peanut butter (I used PB2)

1/3 cup unsweetened coconut

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1 cup raisins

steps:

1.  Heat your oven to 300 degrees F.

2. In a large bowl, combine all ingredients except for the raisins.

3. Spread the granola mixture onto a large baking sheet, and bake for around 25 minutes (or until golden brown). Make sure to stir the granola 2-3 times during the baking process.

4. Let the granola cool, and then toss in the raisins. Enjoy!

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parm avo toast w/ poached egg

My friends and I made this recipe for brunch over the weekend, and it was amazing! A little twist on the classic avocado toast by adding fresh basil, parmesan, and toasted slivered almonds.  The poached eggs were so much easier to make than we expected, but they still made the dish look elegant and special!

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Here is how we made it:

Parm Avo Toast w/ Poached Egg Recipe: (serves 3)

2 avocados, roughly mashed

3 tablespoons parmesan cheese

2 tablespoons toasted slivered almonds

1 small pack fresh basil (about 6-10 leaves), chopped

3 slices bread of your choice (we used whole grain)

3 fresh eggs

salt and pepper to taste
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olive oil for drizzling

steps:

  1. In a small bowl, roughly mash both of your avocados. Add in the cheese, chopped basil, and slivered almonds, and mix all together. Season with salt and pepper to taste.
  2. Heat a medium to large pot of water until it boils. Then turn the heat down until your water is simmering.
  3. Crack 1 egg into a small bowl.
  4. With a spoon, stir around the outside of the pot to create a whirlpool effect.
  5. Pour the egg into the center of the whirlpool, and stop stirring. Let the egg cook for about 4 minutes.
  6. While your egg is cooking, toast a slice of bread and cover with the avocado mixture.
  7. After 4 minutes, scoop out your poached egg with a slotted spoon to drain excess water, and place the egg on your avocado toast.
  8. Drizzle olive oil over the top and season again with salt and pepper. Enjoy!

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graham cracker cool whip pie w/ fresh berries & strawberry roses

Here is a fun, simple, and cute idea for a sweet treat that won’t leave you feeling too guilty. Add any fruits/berries you want on top, and impress everyone with the strawberry roses!

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Here is how I made it:

Graham Cracker Cool Whip Pie w/ Fresh Berries & Strawberry Roses:

3 cups Cinnamon Graham Cracker crumbs

1/2 cup coconut oil, melted

Lite Cool Whip

berries/ fruit of your choice (I used blueberries and raspberries)

strawberries for the roses

steps:

1. Crush the graham crackers into fine pieces (for best results, use a food processor).
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2. In a medium bowl, combine the graham cracker crumbs and the melted coconut oil.

3. Press the crust mixture into the bottom of a pie pan, and up the sides.

4. Freeze crust for 6 hours to overnight.

5. When you are ready to serve, take the crust out of the freezer, spread with plenty of cool whip, and top with your favorite fruits,  and the strawberry roses (directions below). Enjoy!

HOW TO MAKE STRAWBERRY ROSES

1. Slice the stem off of your strawberries, so each berry can sit flat on a surface.

2. On the edge of the bottom third of your strawberry, carefully slice down into the berry toward the bottom, but not all the way as to entirely slice the piece off. Press your thumb onto the strawberry so the piece doesn’t fall off, and with the back of your knife, gently bend away the slice to make the first petal. Rotate the strawberry and repeat for the four sides of the strawberry.

3. For the second row of petals, gently slice the strawberry so that the petal is centered above the two petals below it. Use the same slicing technique, gently bending back each petal with the back of your knife. Repeat all the way around the strawberry. And that’s it- it should look just like a rose!

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