Saturday, October 25, 2008
I know what you're thinking: "Oh noes! Another sweets recipe - is she turning into one of those baking maniacs?"
Well the truth is that baked goods are so photogenic. And let's face it, no one really wants to visit a blog where all the writer moans about is calories, no butter and food that tastes like paste (hey, I rhymed!). Anyhoo, I'm not giving up on healthy meals just yet - the only time I have so far has been used to make recipes that I've wanted to try for a long time now. And those recipes just happen to be made up largely of sugar and flour (*wink!* -- Sarah Palin style).
Once again, a huge thank you to The Omnomicon for being a big inspiration. She set in motion my craving for crepes, something which I've never justified paying close to $7 in a restaurant for. I made a simple pear and vanilla compote to go with the crepes. The other variety was peanut butter, apples and cinnamon. I made a healthier crepe recipe using half all-purpose flour and half whole-wheat flour.
Makes 6 crepes
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tsp sugar
1/4 tsp vanilla essence
1/4 cup low-fat or soy milk
1/4 cup water
1 tbsp melted butter
In a blender, combine all the wet ingredients first then the dry. Refrigerate batter for about 45 minutes.
In a non-stick 8" skillet, brush a little bit of cooking oil on the surface and pour 1/4 cup batter on the heated pan. Swirl the pan around the coat the entire surface of the pan. Heat should be on medium to low. Cook the crepe about 1 minute on the first side, flip and cook the either side for 1 minute. Add in ingredients and fold. Garnish with powdered sugar or honey.
Pear and vanilla compote
1 large comiso pear (or soft bartlett pear), cut into 1/2 inch cubes
1/4 vanilla bean
4 tbsp brown sugar
1/2 tbsp lemon juice
1/4 cup water
Incise the vanilla bean through the middle and remove any seeds.
Bring 1/4 cup water to boil in a saucepan. Add in all the ingredients and simmer for about 20 minutes until the water has evaporated and the pear is soft.
Posted by Amanda at 12:12 PM