A Lot to Taro About-Baked Taro Chips

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Several months ago I ran across some really savory and very unique root vegetable chips at our local Fresh and Easy market. And almost as soon as I’d become addicted, they pulled them from their shelves. I never did find them again.
Just yesterday I went to the 99 Ranch Market, our nearby Asian foods store, to order a birthday cake for my dad. The store carries a lot of unique produce, such as yellow plums (I immediately stocked up on those childhood favorite gems), jack fruit, a variety of mushrooms and every sweet potato under the sun. And then some taro root caught my eye. They were already peeled and nicely sealed in a vacuum packed plastic wrap. And then I remembered the veggie chips from Fresh and Easy and how much the taro root chips were my favorite from the bunch. I grabbed a package and told myself I’d make my own taro root chips.
I love the bright purple fibrous flecks in these unique vegetables. The taro root has a nutty and very mild potato taste with a smooth texture inside and furry coconut-like casing outside. They make for a very crisp and hearty chip. Taro is also a low GI food, which means it will not spike blood sugar levels. And it is packed with fiber, potassium, vitamin E and C.
Baked Taro Chips
10 oz taro root, peeled
olive oil for brushing, about 4 Tb
salt for sprinkling
cracked black pepper (optional)
Preheat oven to 400F.
Lightly grease two 13×9 baking pans with olive oil using a basting brush.
Using a mandolin (I love my affordable one), slice the peeled taro root into 1/16″ slices (watch your fingers!)
Lay the taro root slices flat onto the greased pans, touching but not overlapping. Brush tops with olive oil. Place in oven and bake for 8 minutes.
Rotate pans on oven racks and bake for an additional 4 minutes, until edges have curled, but have not overly browned. Remove from oven, sprinkle with salt and/or cracked black pepper as desired. Carefully place onto brown paper bag to cool.
Serves 6. Prep 5 min. Bake 12 min.
Serve with your favorite sandwich or burger. I served mine with shrimp and crab burgers-pictured above-(follow for recipe). Perfecto! And the kids, er finicky sharks, LOVED them!

Dutch Baby Pancakes to Swoon Over

This past Saturday morning I was sitting on the couch drinking my soy coconut latte and pondering what delectable concoction I could come up with for breakfast. I had my nephew over and he raved about my crepes from the last time he spent the night. I had just made my family crepes and like to change the weekend breakfast occasionally. Then I remembered that my family really liked the dutch apple pannekoeken from Bisquick I’ve made in the past. My husband always ate the center and never really cared for the outside edges. He’s not a huge fan of crusts. The center almost resembles a crepe, or maybe even a thin bread pudding, soft and buttery with the custard flavor of egg and vanilla.

But I really wanted to change it up a notch. And I didn’t want to use a box of Bisquick this time. Well I’m sure you didn’t miss the header at the top of this post right? Do you see where I’m going here? I recently enjoyed some delicious salted caramel cupcakes at a family BBQ (thanks Amy) and I have had that taste in my mind ever since. And that got me thinking, I love caramel, and seriously, who thought to add salt to that? It’s so delicious! Mind drifts to the smooth and creamy Ghirardelli chocolate, almond and salted caramels I got from my husband recently that are hidden in my dresser bureau (no Saundra, it’s too late for sweets right now and you’ll kill this morning’s workout!) Okay, what was I saying? Oh yea, the above picture. So, salted caramels meet apple pannekoeken. I had a winner! Now to get rid of that dry crust. I busted out my gorgeous little ramekins.

Individual Salted Caramel Apple Dutch Baby Pancakes *
3 Tb butter
3 eggs
3/4 cup all purpose flour
3/4 cup milk, heated in microwave 45 seconds
1 Tb sugar
2 tsp vanilla extract
pinch salt
1 apple, peeled, quartered and sliced thinly
Powdered sugar for dusting
Caramel sauce
Cool Whip
Course Sea Salt
Preheat oven to 400F. Place four – 1 cup ramekins on cookie sheet and divide the 3 Tb butter among each one. Place in oven.
Meanwhile in blender, food processor, or vigorously with wire whisk, blend eggs, milk, sugar and vanilla. Add flour and salt and blend well. Remove ramekins from oven and carefully using pot holders, swirl butter to coat each dish well, then pour remaining butter into blender. Blend once more. Pour batter evenly into each ramekin and top each with 1/4 of the apple slices. Sprinkle each one with 1/4 Tb sugar and return to oven.
Bake for 20-25 minutes, until pancakes are fluffy but not overly browned. Remove from oven.
Again, handling with potholders, run knife around inside edges of each dish to loosen pancake from dish. Carefully invert onto a cooling rack and allow to fall from bottom of dish. Gently flip each pancake over upright and cool slightly.

Place pancakes on each of four plates. Dust with powdered sugar. Drizzle or drench with caramel sauce. Add a dollop of cool whip and a light sprinkle of sea salt.

Serves 4. Prep 5 min. Bake 25 min.

Now grab a fork and a steaming cup of coffee and dig into your breakfast, um dessert, er breakfast. This dutch baby pancake has all the soft and buttery goodness of a crepe with a rich custard appeal of a bread pudding, all topped with a most sweet and salty caramel apple. And no dry crust.
You may actually get 8 servings out of this. The kids were only able to eat half, as it was pretty rich. As for my husband and myself, there were no leftovers. I am dying to make this again this weekend! And with only 5 minutes prep time, I may just make it for a weekday breakfast. And I definitely love this technique and can already see these with infinite toppings. And may I add, there was no finicky shark with this dutch baby.
See the bread pudding like consistency?

*Recipe derived from Melissa d’Arabian
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Never Too Old for Playdough: Pupusas (Salvadorian StuffedTortillas)

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It’s squishy, soft, squeezable and pliable. You can mold it, model it, build it and…eat it? Yes, it’s not play dough, it’s pupusa dough. It’s easy to make and fun to do. Parents, it’s time to put the kids to work for dinner tonight.
Pupusas are thick and chewy tortillas made from masa and stuffed with meat, beans and/or soft cheese. They are traditionally made in El Salvador and are typically served with curtido, a mixture of pickled cabbage, carrot, onion and oregano. The tangy slaw brings out the savory flavor of the pupusa and adds a bit of crunch to the chewy tortilla.
When I told my boys we were making pupusas tonight they were thrilled. They love to help with these. And with the quickness needed in making these to avoid drying of the dough, the help was welcomed by me. And I love teaching my kids in the kitchen.
Chicken, Black Bean and Cheese Pupusas
Cooking Method:
Cooking oil for frying or griddle and cooking spray for grilling.

Curtido:
1/2 head of cabbage (I used purple and green for color)
2 carrots, grated
1/2 white onion, sliced thin
1 cup white vinegar
1/2 cup water
1 Tb sugar
2 tsp oregano
boiling water

To prepare the curtido, combine the cabbage, carrots and onion in a bowl. Cover with boiling water and allow to steep for 5 minutes. Drain well.

Combine the remaining ingredients and pour over the slaw mixture. Let marinate and chill in the refrigerator for 20 minutes.


Masa:
5 cups masa harina (corn flour)
4 cups water
1 tsp salt

Combine all ingredients in mixer and mix well, or optionally stir well with a wooden spoon. Divide into 24 equal portions. Dough should be soft and pliable.

Filling:
1 chicken breast, about 1/2 pound, cooked
1 cup black beans (I used leftover tangy black beans)
1 cup cheese, any type, soft Mexican cheese is traditional

Combine filling ingredients in food processor to form a paste.

Prep:
Flatten each dough portion with palms of hands into disc slightly larger than palm. Add one rounded tablespoon filling to center of masa disc.
Carefully fold dough over filling to resemble a half moon, almost like an empanada. Pinch edges to seal.
Reshape half moon into circle and flatten, being careful not to let the filling seep through.
Now my husband likes his pupusas fried. They are extra chewy with a nice crisp on the outside. I prefer mine lightly brushed with oil and grilled. So we do both variations. Either way you cook them, they take about 2-3 minutes per side.
Serves 12. Prep 45 minutes. Cook time 20 minutes.
Angel making his pupusa. He really enjoyed this. His friend helped too! And then he rushed off to finish his video game.
Jesse really had fun making pupusas. In fact he was the best at it. I told him this, and then of course, as brothers do, he told Angel and his friend, “Mom says I make them better than you!” Oi, I had to smother my laughter.
Finicky Shark tip: Jesse ate his pupusa without the curtido, and instead smothered it with butter and parmesan cheese, like a Mexican style corn.
These pupusas are done, some fried and some grilled, all delicious!
This is a fried pupusa, cut into quarters for my youngest boy. They look like stuffed tortillas chips, don’t they?

Anyway you serve these up, they are delicious. Try them with sour cream or even guacamole, with fresh pico de gallo, and of course the curtido. These tender crisp delights will be sure to keep you and your children busy in the kitchen, and of course, make wonderful memories. And fill up your tummy too!

What are you going to stuff in your Pupusa?

I Love You-Every Day of the Week

Being a full-time working mom, sometimes life gets me a bit frazzled. From helping kids with homework, getting papers signed, taking the boys to karate and soccer practice, getting everyone to doctor, dentist and eye appointments and barely finding time to get the house cleaned and laundry done, I’m surprised I find time for myself!  (As I’m writing this, I’m sitting in the car with the boys waiting for daddy to get off work.)
But one thing I never forget is to nourish my family at meal times.  Food is a huge priority in our home.  It brings the family close and teaches us that keeping ourselves fed and fit leads to a long and healthy life.  And I love them.  
Breakfast is the most important meal of the day and I fully encourage my kids to eat before beginning their day.  It jumps starts their metabolism, gives them energy for their day and keeps from over eating or becoming sluggish later in the day. 
But…being a working mom and getting the kids up and fed before it’s time to leave to take them to school is tough. I like them to get as much sleep as possible and I basically wake them to dress, wash up and head out the door. 
Here’s where these quick breakfasts come in.  They all take less than 5 minutes to put together or cook.  I have all my boys chug a glass of milk, then I pass these out in an assembly line and have them chow down in the car on the way to school. 
Breakfast Monday through Friday
 
Food: Apple jacks and a piece of banana. 
Nutrition: Vitamins and Minerals, Carbohydrates and Potassium 
Great for: A regular day at school

Food: Quaker Instant Oatmeal with 1 Tb ground flax
Nutrition: Iron and Fiber, Protein and Healthy Omegas
Great for: A busy day at school
 
Food: A lightly salted hard boiled egg, a couple apple slices and a frozen hash brown patty with a dab of ketchup.
Nutrition: Protein, Vitamin C, Iron and Fiber
Great for: An active day at school
Food: Multi-grain Cheerios, peanuts and apple slices
Nutrition: Whole grains and Fiber, Vitamins and Minerals, Protein and Iron and Healthy Omegas, Vitamin C
Great for: A test day at school
Food: A whole grain hot dog bun half topped with an omelette style egg, sliced deli ham, 1/2 Kraft Single cheese slice served with a frozen hash brown patty
Nutrition: High protein, Whole grain, Iron, Calcium
Great for: PE or Sports day at school
Some other quick options are:
  • Yogurt with granola
  • Pancakes from the freezer stash (make extra on the weekend) with an applesauce
  • Chocolate milk and a granola bar
  • Whole grain toast or apples with peanut butter
You get the idea.  Well that’s how we do breakfast every day of the week in our house.
You got this moms (and dads)!

You Are the Apple of My Pies-Mini Wonton Apple Pies

Apple pie is one of those comfort foods that just is.  It’s sweet and fruity, with some kind of crispy or soft crust and a touch of spice.  And it goes with most any meal.  It just needs to be wrapped accordingly.  Apple pies in tortillas, crepes, empanadas, even pitas.  The possibilities are endless.  I made some delicious chicken bahn mi sandwiches a couple of weeks ago but I wanted an easy dessert to accompany it. So I created these mini wonton apple pies.  It fit the theme just right.

 

Just the right touch of sweet and made to satisfy without all the guilt.  And just roughly over 100 calories for two!
Mini Wonton Apple Pies
 
18 wonton wrappers
3 apples chopped
3 Tb brown sugar
1 Tb whole wheat flour
1 tsp cinnamon
Juice of one lime
1/2 cup oatmeal
Preheat oven to 350F. Grease a 12 cup muffin tray with cooking spray and place wonton wrappers in each cup. You may have to bake the other 6 in another batch if you only have one tray.

 

Combine remaining ingredients except oatmeal in a large bowl.  Fill each wonton lined cup with 2 heaping tablespoons of filling.  Sprinkle each with 1/2 tablespoon oatmeal.  Carefully spray tops with additional cooking spray.  Bake for 10-15 minutes until edges of wontons are browned.

 

Serves 9.  Prep 10min.  Bake 15min.
These can be served with your favorite Asian style meal or as a quick snack on a movie night with the kids.  Nom, nom!

 

On Top of Spaghetti

When I was pregnant with my third son I craved pasta like a mad woman. I would eat spinach ravioli, cheese ravioli, tricolor noodles with butter, and oh the Kraft macaroni and cheese. I stood in front of the stove only slightly apologetic as I called my older boys for dinner, only for them to see that I’d already polished off half the pot of macaroni, eating straight off the wooden  spoon.  I’ve paid for those days, that’s for sure, but they were worth it. I got a baby out of it!

One thing pregnancy gives you is heightened senses. My cooking talents expanded in the kitchen. One evening I was craving the family style spaghetti from this local place near us called Vince’s spaghetti. (This was the first place we visited after I had my baby boy, by the way!)  The place is very unique.  The food is wheeled out by the waiters on little cafeteria carts and you get a lot.  Minestrone soup, crispy salad, baskets of buttery garlic bread and a heaping plate of spaghetti, snowed on by Italian cheese if you like. 
This is my husband’s plate at home.  See what I mean.  Now that’s a pile of pasta!
Extra Meaty Restaurant Style Spaghetti

1-1 lb package of spaghetti noodles, cooked and drained according to package directions
1 1/2 pounds lean ground beef
1-45oz jar Traditional Ragu spaghetti sauce
1 cup water
1 large onion, chopped
3 large carrots, peeled and grated
7 cloves garlic, pressed
3 Tb dried parsley
1 Tb olive oil

Salt and Pepper to taste

In a Dutch oven or very large deep skillet, heat olive oil over medium heat. Add onion and cook about 5 minutes. Add garlic and cook about 2 minutes more. Add carrots and cook 2 minutes more.  Separate vegetables to side of pan and add the lean ground beef. Brown meat, breaking down very well, and continue cooking vegetables, stirring frequently.  When meat is browned combine together with vegetables. Add salt and pepper. 
Slowly pour jarred spaghetti sauce over meat and vegetable mixture.  Add 1 cup water to jar, replace cap and shake to get all the sauce out.  Add water to pot.  Slowly stir in parsley. 
Prepare pasta according to package directions while sauce is simmering.  Reduce heat to medium low, cover and simmer stirring occasionally for at least 30 minutes.  One day I’ll make this in the crock pot for a crowd. I know that will be good!
To make a quick and easy garlic bread, combine 3 1/2 Tb melted butter with 1 clove pressed garlic and brush mixture with basting brush onto 8 bias slices of french bread.  I prefer french baguettes.  Place bread on cookie sheet under broiler for 2-3 minutes per side.  
Add a crisp salad of your choice and serve with the spaghetti and garlic bread.  Top the spaghetti with plenty of mozzarella or provolone cheese if you like. 

Makes 8 servings. 10 min prep. 50 min total cook time. 

Healthier option:
For a low carb and gluten free option, try a summer spaghetti squash in place of pasta.  This was my healthier version.  Pierce squash with fork and heat in microwave for 5-6 minutes. Slice in half, remove seeds and fluff “noodles” with a fork.  Add sauce and cheese and enjoy.  Serve with gluten free bread or just the salad.  One squash serves 2. 
Finicky Shark option:
My most finicky shark ate meat sauce for the very first time today!!!   That’s Jesse and I in the picture at the bottom of the page.  I was so proud!  
This finicky version was for my 2 year old. Just noodles and plenty of mozzarella cheese!

And no spaghetti dinner is ever complete without some spaghetti kisses!
This meaty veggie filled spaghetti sauce is sure to please, and save money on any Italian restaurant visit.  Enjoy spaghetti lovers!

The Best Memories are Created in the Kitchen

We like to think that we as parents are the best influences on our children, the ones that make the biggest impact on their lives.  In most cases this is true. We set the examples to nurture, show devotion and live responsibly.  Apparently part of my responsibility and my passion of cooking and baking is growing on my boys.

My oldest son has seen me blogging and creating healthy dishes.  This one is his idea!  He told me the other day, “Mom I have the best idea for your writing cooking thing that you do on the computer!  I want you to make a frozen cupcake, then dip it in chocolate and then banana pudding and freeze it!  Then put little bananas on top.” I thought, ‘we could make that idea work.’  So we came up with frozen banana pudding cake pops.  And yes, we made them-gasp-healthy!
Frozen Banana Pudding Cake Pops
Cake:
1 box French vanilla cake mix
1 cup water
3 eggs
2 ripe bananas
Pudding:
1 large box banana pudding mix
1 2/3 cups milk
Chocolate Coating:
4 cups semi-sweet chocolate chips
4 Tb coconut oil
Toppings:
Colored Sugar, Jimmies, Nonpareils or Chopped Nuts
About 60 lollipop sticks
Preheat oven as directed on cake box, depending on cake pan used (350F or 375F).
Combine cake mix eggs, water and ripe banana in stand mixer and mix well.  *Note I did not add vegetable oil.  Pour into greased cake pan and bake as directed, as my sous chef is doing below.

Meanwhile prepare pudding according to pie filling directions.
When cake is done, cool slightly. Break baked cake into pieces in large mixing bowl.  Measure 1 1/2 cups prepared banana pudding (save the remaining pudding for your kids’ school lunches) and spread over cake pieces.  Mix well.  It will resemble a soft cookie dough.  I dare you not to taste it!
On a foil lined cookie sheet, scoop out dough with cookie scooper or rounded tablespoons evenly spaced. Mine made 58.  Refrigerate about 15 minutes. 

Prepare chocolate coating by measuring 1 cup semi-sweet chocolate chips into a 2 cup microwave safe bowl. Add 2 Tb coconut oil and another 1 cup chips. Microwave at 60% power for 2 minutes, stirring once. Remove from microwave and stir well until smooth and glossy. 

Remove cake balls from refrigerator and roll into smoother balls.  Dip ends of lollipop sticks into chocolate coating and stick upright into center of cake balls.  This will ensure the sticks stay put.  Refrigerate 15 more minutes. 
Remove cake balls from refrigerator and dip each one into the chocolate coating, rolling to cover completely and letting excess drip off.  You will likely run out of coating about halfway through the batch of pops. Prepare the remaining chocolate coating ingredients as before and dip remaining cake balls.  Sprinkle desired toppings and refrigerate for one hour. Pops may be frozen at this point as well. 
I made these pops especially good for you, as I used banana in place of oil in the cake mix. And I added banana pudding full of calcium instead of the traditional unhealthy canned frosting.  Semi-sweet chocolate is also used in place of chocolate baking pieces, as semi-sweet chocolate is full of healthy fats (MUFAs). The coconut oil I added gives the chocolate a nice sheen and candy appeal, and is also full of MCT oil, a highly digestible oil that goes straight to the body’s liver and jump starts the metabolism. 
What I love about these pops is the versatility. Straight from the fridge they taste like a banana truffle on a stick, but frozen they a like bite-sized frozen bananas-delicious!

And the very best thing about these frozen banana pudding cake pops?  We made them together. Don’t forget to lick the batter!

Jello, Brain Food?

Let’s face it, kids like dessert. Who doesn’t. But thinking of a dessert that is naturally good for a child besides fruit is nearly impossible. But adding something good into something sweet, that’s easy.

Did you know healthy fats including Omega 3’s, such as olive oil and fish oil
are natural brain food for autism?

As a parent of a child with autism, I strive everyday to think of some type of food that can really nourish my child’s brain growth and development. That’s why I give him fish oil supplements. I add 1 capsule into his orange juice daily. He actually enjoys it! (He’s part shark, remember?) Here’s another way I get his fish oil in. In fact, all my boys like it, and it’s beneficial to every single one of them. Grown ups too!

Jello Jiggler Brain Jammers

2 molds made for jello jigglers or small glass loaf pan
2-3oz boxes jello gelatin, any flavor (I avoid red if at all possible due to Red #40 allergies in my autistic child.)
1 1/3 cups boiling water
6 fish oil capsules
Cooking spray

Mix boiling water with packets of jello and stir to dissolve. Add fish oil squeezed from capsules and stir well. *Divide recipe in two and prepare separately for two flavors jello.
Carefully pour into molds sprayed with cooking spray or glass loaf pan.
Refrigerate at least 1 hour. Set bottom of pan or molds in warm water bath for 15-30 seconds, then invert onto platter to jiggle free. Alternatively, use cookie cutters to cut out jigglers from loaf pan.
Watch your kids gulp these up.
*Note that Jigglers are a choking hazard for small children. Please cut into bite sized pieces and supervise while eating.

Nicolas really likes the blue monster ones!

A New Favorite-Lightened Up Berry Almond Cheese Blintzes

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Breakfast. It’s a comfort meal. My favorite meal of the day. I mean, think of the versatility. You can have eggs, biscuits, sausages, bacon, cereal, oatmeal, grits, pancakes, quiches, bagels, the list goes on. One thing my family adores are crepes. I like mine filled. And I really love cheese blintzes. I don’t like to feel guilty when I eat such delectable food though, so I created a lightened up and good-for-me version. I hope you like it too!
Lightened Up Berry Almond Crepes
 
Cheese Filling
1 cup nonfat cottage cheese
1 cup nonfat or reduced fat ricotta cheese
1/4 nonfat plain Greek yogurt
1 packet Truvia
1 Tb honey
1 tsp almond extract
Berry Topping
1 cup strawberry, hulled and sliced
2 packets Truvia
6 Tb cold water
2 packets Truvia
Toppings
1 1/2 cups strawberries
1 cup raspberries
1/4 cup slivered almonds
Powdered sugar for dusting
Directions
Combine topping ingredients in a small saucepan, mixing first the water and cornstarch then adding the berries and sweetener. Simmer, covered on low heat about 10 minutes. Remove from heat and pulse in small chopper or food processor.
Combine cheese filling ingredients in a separate bowl. Mix well.
Divide crepes evenly among 4 plates, 2 crepes per serving. Spread filling mixture, about 1/4 cup, down center of each crepe and fold inwards over filling.
Drizzle with equal amounts berry purée. Dust lightly with powdered sugar. Top with fresh strawberries and raspberries. Sprinkle with slivered almonds.
I hope you enjoy these as much as I did!

Lightened Up Berry Almond Cheese Blintzes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 4

Per Serving 590 calories

Fat 23 g

Carbs 71 g

Protein 26 g

4


Lightened Up Berry Almond Cheese Blintzes

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Crepes

  • 1 1/2 cups all purpose flour
  • 1 cup low fat milk
  • 3 large eggs
  • 1/4 cup nonfat plain Greek yogurt
  • 2 Tb cup sugar
  • 2 Tb cup salted butter, melted
  • 1/2 tsp vanilla extract
  • Cooking spray
  • For the Blintz Filling

  • 1 cup nonfat cottage cheese
  • 1 cup nonfat or reduced fat ricotta cheese
  • 1/4 nonfat plain Greek yogurt
  • 1 packet Truvia
  • 1 Tb honey
  • 1 tsp almond extract
  • For the Berry Topping

  • 1 cup strawberries, hulled and sliced
  • 2 packets Truvia
  • 6 Tb cold water
  • 2 packets Truvia
  • For the Topping

  • 1 1/2 cups strawberries
  • 1 cup raspberries
  • 1/4 cup slivered almonds
  • 2 Tb powdered sugar for dusting

Instructions

  1. Using a large stand mixer or whisk by hand, beat eggs, vanilla and sugar. Slowly add milk. Add yogurt and combine well.
  2. Gradually add flour, half cup at a time to avoid lumps, scraping down sides of bowl as needed.
  3. Finally add melted butter and mix until batter is smooth.
  4. Heat a medium non-stick skillet, about 10 inches, on medium-low heat.
  5. Spray with cooking spray. Using a ladle, pour crepe batter onto center of skillet, pick up skillet and rotate in a circle, coating entire pan with batter.
  6. Cook about one minute, then using a high heat spatula, careful flip over and cook another 30-45 seconds. Try to avoid browning or crisping of crepes.
  7. Fold into quarters onto large platter and keep warm by covering with a clean dry towel.
  8. Combine topping ingredients in a small saucepan, mixing first the water and cornstarch then adding the berries and sweetener. Simmer, covered on low heat about 10 minutes. Remove from heat and pulse in small chopper or food processor.
  9. Combine cheese filling ingredients in a separate bowl. Mix well.
  10. Divide crepes evenly among 4 plates, 2 crepes per serving.
  11. Spread filling mixture, about 1/4 cup, down center of each crepe and fold inwards over filling.
  12. Drizzle with equal amounts berry purée. Dust lightly with powdered sugar. Top with fresh strawberries and raspberries. Sprinkle with slivered almonds.
 

Traditionally Unique:Crepes Your Way-Saundra’s Originally Crepes-German Pancakes

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We all have our favorite family recipe. One that’s been handed down generations by our grandmother’s grandmother. And most of us have our own preference of how we eat that recipe. It may be marinated beef wrapped in corn tortillas, served on rice or mixed into a stew.

In my family it’s my Oma’s crepes. Her crepes are a popular request among those who’ve had a chance to try them, including my co-workers. Soft, buttery, delicately thin pancakes that blanket jam or sweetened cottage cheese, are drizzled with honey, or simply dusted with powdered sugar, these babies will make your tongue dance.
*I’ve made one health alteration to this recipe as I use Nonfat Greek Yogurt in place of my grandmother’s traditional sour cream.
Saundra’s Crepes-Inspired by Oma
3 cups all purpose flour
2 cups low fat milk
5 large eggs
1/2 cup nonfat plain Greek yogurt
1/4 cup sugar
1/4 cup salted butter, melted
1 tsp vanilla extract
Cooking spray

Using a large stand mixer or whisk by hand, beat eggs, vanilla and sugar. Slowly add milk. Add yogurt and combine well. Gradually add flour, half cup at a time to avoid lumps, scraping down sides of bowl as needed. Finally add melted butter and mix until batter is smooth.

Heat a medium non-stick skillet, about 10 inches, on medium-low heat.
Spray with cooking spray. Using a ladle, pour crepe batter onto center of skillet, pick up skillet and rotate in a circle, coating entire pan with batter. (At this point my 2 year old will sing, “circle, circle, circle”) while I hold him on my hip.
Cook about one minute, then using a high heat spatula, careful flip over and cook another 30-45 seconds. Try to avoid browning or crisping of crepes.
Fold into quarters onto large platter and keep warm by covering with a clean towel.
Repeat process for each crepe, spraying with cooking spray once before each ladle is poured.
Makes 16-20 crepes.

Saundra

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Number of servings: 10

Per Serving 267 calories

Fat 9 g

Carbs 37 g

Protein 10 g

10


Saundra

Weight Watchers PointsPlus®: 6

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 3 cups all purpose flour
  • 2 cups low fat milk
  • 5 large eggs
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup sugar
  • 1/4 cup salted butter, melted
  • 1 tsp vanilla extract
  • Cooking spray

Instructions

  1. Using a large stand mixer or whisk by hand, beat eggs, vanilla and sugar. Slowly add milk. Add yogurt and combine well.
  2. Gradually add flour, half cup at a time to avoid lumps, scraping down sides of bowl as needed.
  3. Finally add melted butter and mix until batter is smooth.
  4. Heat a medium non-stick skillet, about 10 inches, on medium-low heat.
  5. Spray with cooking spray. Using a ladle, pour crepe batter onto center of skillet, pick up skillet and rotate in a circle, coating entire pan with batter.
  6. Cook about one minute, then using a high heat spatula, careful flip over and cook another 30-45 seconds. Try to avoid browning or crisping of crepes.
  7. Fold into quarters onto large platter and keep warm by covering with a clean dry towel.

Notes

Nutella and bananas; Fresh fruit and cottage cheese; Oma’s famous sweetened cottage cheese (add 1 Tb sugar per 1/2 cup; cottage cheese and combine); Any flavor creme or fruit pie filling; Peanut butter and honey

That’s IF they make it to the table. My boys tend to swipe them off the plate as I’m cooking. They taste great plain!
To serve, spread filling of choice down center of each crepe and roll like a burrito, leaving ends open. Dust with powdered sugar and serve.
Filling Suggestions:
Nutella and bananas
Fresh fruit and cottage cheese
Oma’s famous sweetened cottage cheese (add 1 Tb sugar per 1/2 cup cottage cheese and combine)
Any flavor creme or fruit pie filling
Peanut butter and honey
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Or my kids and hubby’s favorite version-just drizzle with maple syrup!
Any way you serve them up-family recipes stick-and they bring many years of memorable moments to your kitchen table.