I love weekends. You can spend a little extra time on breakfast. Here's what I ate this morning. It was sooooo good. I think it will be making a repeat performance on Mother's Day.After this yummy breakfast we're fueled and raring to go. Now we're off to the Farmer's Market to load up on fresh fruits and veggies. If you haven't been to a Farmer's Market do yourself & family a favor and find one in your area. You can use this link to search by zip code. There's just no comparing supermarket produce which sometimes travels thousands of miles to what you get fresh picked from your local farm. Do a taste test.
Shelly's Crepes2 Eggs, beaten
1/2 cup Soy Milk (I use Silk Vanilla)
1/4 cup minus 1 Tablespoon Water
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
2 Tablespoons Canola Oil
1/2 cup Spelt Flour
1/2 teaspoon Baking Soda
dash of Salt
For savory crepes: leave out the SF Torani and use 1/4 cup water.
Blend all ingredients on low till thoroughly combined.
Pour into a bowl, cover and refrigerate for a half-hour.
Spray a non-stick 8 to 10 inch crepe pan with Pam. Pour 1/4 cup of the batter into the pan and twirl it around to spread the batter in a thin circle.
Cook till top appears dry and flip. Cook a minute or so on other side. Repeat till all batter is used. While you are making them you can keep them warm in a low oven 200 degrees or nuke for 20 seconds before serving. Makes 8-10 crepes depending on size of pan.Today's crepe fillings: Lemon Ricotta Cream with Orange Marmalade (I used warmed Smucker's Simply Fruit) and Vanilla Latte Ricotta Cream with Chocolate drizzle (I used Smucker's Chocolate Sauce)
Shelly's Lemon Ricotta Cream1/2 cup Ricotta
1 Tablespoon Sugar Free Lemon Pudding Mix, dry
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
Mix till well blended. Makes enough filling for 8 crepes.
Shelly's Vanilla Latte Ricotta Cream1/2 cup Ricotta
1 scoop Click Espresso Protein (I used the new Vanilla Latte flavor)
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
Mix till well blended. Makes enough filling for 8 crepes.
How to assemble: Fold cooked crepe halfway over
and plop a dollop of filling on one side. 
Fold in half again. Press lightly to spread filling. Top if desired with warmed marmalade, chocolate sauce, SF maple syrup or nada.
More crepe filling ideasBreakfast conversation...
Me: Why is the ironing table out? (I HATE ironing)
Mum: I needed a flat service lower than the kitchen table to work on.
Me: But the ironing board is higher than the table.
Mum: It's adjustable.
Me: Huh, I did not know that.
Mum: Sure they are adjustable. What if you were 6 feet tall and needed to iron?
Me: If I was over 6 feet tall I'd join the WNBA and sure as hell wouldn't do my own ironing.
I really HATE ironing. Hey, maybe I will never have to iron again... I'm gonna play the lottery today. I'm on a lucky streak. Yesterday on twitter I won a contest Jamie Oliver was hosting and scored his new book, "Food Revolution"
Are you watching the show? It's on Friday night on ABC. If you missed it I'm sure episodes can be found online. Such a worthwhile cause... as a former fat child, teen and adult (I'm sure most of you can relate) I never want another child to have to go through the pain of being obese. Kudos to Jamie. Please consider signing his petition too.
"We must become the change we want to see." ~Gandhi
