Saturday, April 17, 2010

Crepe Expectations

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 Crepes

2 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 Cream

1/2 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 Cream

1/2 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 ideas

Breakfast 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

17 comments:

JoeKnee said...

You can catch the Jaime Oliver episodes on twitter. I love them all so far. Wish I was twitter literate, I'd love his book! :)
Crepes look yummy!

Sarah said...

With you on the ironing...if it can't look "good enough" after a few tumbles in the dryer, I don't wear it!

Chelsea's Mom said...

Oh those crepes look good. I might have to buy the stuff to make them. My niece is studying French and they currently have some visiting French students at her school who taught them how to make crepes. She's hooked! Oiu!? And regarding ironing - I don't buy things that require ironing any more! I did break out that thing called an "iron" a few weeks ago and guess what? It didn't work or I forgot how to use it. Crazy!

christinamac said...

ok so my soon to be sister in law has been following your blog and I have been interested in some time in your recipes... I have not had wls but I am interested in the way you eat. Is there a certain protein powder you would suggest to someone just starting out and one that would work in the majority of your recipes? It looks like you use the mocha or espresso one often but I do not enjoy anything that has to do with coffee or those flavors? Also I can't wait to try out your strawberry cannoli recipe for her rehearsal dinner!!!

Also have you ever written a cookbook? I'm sure you could find a very large population that would be interested.

Thanks!
Cmac

Michelle "Shelly" said...

Thank guys hope you enjoy them.

Sarah, I avoid it like the plague. Me = California Casual

CM, LOL I love it. I'm thinking of buying that steamer gadget so I can steam the wrinkles out.

ChristinaMac, Thank you. So glad you both found the blog. No cookbook yet. One day. Here's the info on the protein powder I use the most...

http://theworldaccordingtoeggface.blogspot.com/2009/04/heads-up-max-protein.html it's my favorite.

I also love Click Espresso Protein which is what was used in this recipe but the SEI Max and/or Ultimate is my favorite.

~M

Connie said...

Okay, I'm going to risk confirming that I indeed have no life - I LOVE ironing! There's a reason, though. When I was super morbidly obese the only clothing I could find was polyester knit. Oh, how I wanted something made of woven cotton like a "normal" person! Now that I can shop anywhere, no polyester knit clothing for me!! Just lots and lots of woven cotton garments that have to be ironed. Everytime I stand at the ironing board I feel "normal"!
Connie

KimmyGee said...

Made the lemon cream ricotta crepes for dinner last night and topped with a few blueberries ... so good and soooooooo easy! I did substitute in skim milk & whole wheat graham flour, because that's what I always have on hand. I've been tooting your horn at another website, so expect some new followers soon :) I'm so there when you publish a cookbook!

Eve said...

Your Crepes look delicious!
I read your interview on OH website and glad I did.

Nice blog, I'll be visiting often.
All the best, Eve
eveshouse.blogspot.com

Nicole said...

thank you for posting the farmer's market link! i've been looking EVERYWHERE for a local farmers market and couldnt find any info online!

Dalton L. said...

WOW!! Clicky crepes rock! This recipe is a keeper. I like chocolate so I added a tsp of hershey cocoa powder to the ricotta mixture. Man, so good. Topped it off with a tsp of powdered Whey Low sugar and a strawberry.

Claudia said...

Another winner recipe Shelly, just had them and they were great! Only I made a 'mistake'by buying mascarpone cheese instead of ricotta, tasted great though :-)

KimberlyO said...

Hi Shelly, can you post who makes the Max Protein powder that you like? When I "google" this, I've found a few different powders with the same name, but different manufacturers. None of those look like the same big blue canister like in your blog post.

Thanks!!!

Michelle "Shelly" said...

Hi Kimberly, They have changed their tubs to white to blue to bags back to white LOL... currently white I think. They have a facebook page SEI Nutrition. http://www.seinutrition.com/products/MAX-PROTEIN.html I believe they still give a 20% off discount to my readers (haven't ordered in awhile) with coupon code: Eggface2010 you could give it a try :)

Amber Bonevich said...

Can I use a different flour than slept?Is there a reason you chose it?

Michelle "Shelly" said...

I don't use white flour. Spelt is higher in protein. I love the taste of it. On the blog you will find crepe recipes using garbanzo (savory) flour, almond and peanut flour too. Hit the search tab above and type in crepe for some other options.

christina baisden said...

I live in Charleston WV which is an hr from Huntington, WV where the first episodes of Food Revolution was filmed. While Ashland, KY/ Huntington, WV is currently no.2 in the fattest city right now. Where I live is voted as the most unhappiest, depressed and unhealthiest in the US, I watched the episodes and people not just in this area but WV in general are resistant to change especially the fact that the whole state is so rural that we don't have access to farmers markets where we can get fresh veggies and you have such a majority of the demographic poor or working poor. Its easier and cheaper especially people on a food stamp budget in WV. Plus people have to take in consideration that the coal mining jobs are going away and there aren't any good paying jobs in wv. So some choose to make a career out of welfare or work minimum wage jobs that even if you budget correctly you still have to decided between eating healthy or having a roof over your head. I was an obese individual and I had gastric sleeve in feb 2014 best decision I have made. I wish food revolution would come to Charleston.

Unknown said...

Yummers! I'm 10 months post-op and have lost 120 lb. Now I'm looking to broaden my menus. I made these and really liked them. I left out the sweetener to make a savory crepe. Good as a wrap with tuna salad or just some cheese. You're a genius.