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Raspberry Crepes
Yum. Is there anything as diverse or elegant as a crepe? I don’t think so. And this morning I just had to have some. I have some raspberries in the freezer, left over from this past summer and they were just calling my name. And so, raspberry crepes for breakfast is what was on the menu.
1 egg
1 cup flour
1 1/4 cup milk
Put these three ingredients in a blender and, well, you know, blend. Heat your pan (preferably non-stick) and when it’s hot pour a little batter onto the pan. Pick up the pan and tilt it around a bit to make sure your crepes are nice and thin.
When they brown a bit, using fingers, pick them up and turn them over to brown the other side.
To assemble I put the crepe down and put my raspberries in a line (or two) down the middle. Then I sprinkle with powdered sugar (just a bit) and roll them up. I generally top with a bit of whipped cream and another couple of raspberries.
Perfect with my morning coffee!
Strawberry & Mozzarella Salad
2 tbsp flax seed oil
1 tbsp white balsamic vinegar
salt & pepper
2 heads romaine lettuce, cut into bite sized pieces
2 baskets strawberries, hulled and sliced
6 oz fresh mozzarella cheese, cut into bite sized pieces
1/4. c. fresh basil leaves, sliced into ribbons.
In a small bowl whisk together oil, vinegar, salt and pepper.
Place lettuce in a large bowl and toss with 1/2 the dressing. Toss strawberries with remaining dressing and place over lettuce. Top with cheese and basil.
Yummy
We are having this tonight along with grilled turkey burgers. Talk about summer!
(6/16/08)
Poached Peaches with Strawberry Sauce
Serves 4 (80 cals, 19g carbs, 1 g protein, less than 1g fat)
1 6oz can frozen, unsweetened apple juice concentrated, thawed
1 cup water
1tbsp finely grated lemon peel
1 tsp vanilla
4 medium sized ripe peaches or nectarines (pears could be a winter alternated), I’ve had fine results with canned in water or it’s own juices, but not heavy syrup
4 sprigs fresh mint for garnish
strawberry sauce (recipe to follow)
In a med saucepan, mix apple juice, water, lemon peel and vanilla; bring to boil and reduce heat. Cover and simmer for 10 minutes. Add peaches and poach, partially covered over low heat for 7-8 minutes. Remove from heat and allow to cool in liquid. When cool, carefully slip skins off peaches, cut in half lengthwise and remove pits.
Spoon Strawberry Sauce into 4 dessert plates making a little pool.
On each plate, arrange 2 peach halves in the center and garnish with mint.
Strawberry Sauce
on it’s own it’s 28 cals
2 cups fresh strawberries hulled and washed (I’ve had fine results with frozen and using raspberries).
1/4 cup unsweetened orange juice
Pinch of cinnamon
pinch of nutmeg
Combine all ingredients in blender or food processor, process until smooth.
(3/1/08)