Sunday, October 16, 2011

BREAKFAST/DESSERT: Awesome, amazing, easy-to-make, low-fat crepes

I had an unnatural fear of making crepes; I couldn't possibly figure out how to make the thin, chic-er, and tastier version of the pancake - it turns out I was very wrong.  This recipe is easy, healthy, and can be turned into a savory crepe by simply omitting the vanilla and sugar.

 Serving Size: 4 crepes

  • 1/2 cup white whole wheat flour (try the Trader Joe's version - or just use whole wheat flour)
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 tbsp vanilla
  • 1-2 tsp brown sugar
  • 1/4 tsp baking soda
  • dash of salt 
  • Mix wet ingredients and dry ingredients seperately
  • Mix wet and dry ingredients together 
  • Heat medium sized pan on medium heat
  • Lightly grease pan (I prefer cooking spray)
  • Pour 1/4 of batter into pan
  • Swirl batter around quickly to ensure that the crepe batter is spread out as thinly as possible
  • Wait approximately one-two minutes, or until you can visually see that the batter is not soft
  • Use a flat spatula to carefully lift the crepe from all sides - flip and let the other side cook for 30-60 seconds
  • Enjoy!
  • My favorite toppings include a thin layer of cream cheese spread on 1/2 of the inside of the crepe and chopped strawberries and syrup on top of the folded crepe

Wednesday, October 12, 2011

DESSERT: Amazing, easy, dark-chocolate, agave-sweetened mousse

I've attempted a chocolate mousse before , but this is a better alternative for those of us who don't have the time or patience to monitor buttermilk on the stove. 

Servings: 4-5

  • 1 cup of skim milk
  • 8 ounces of dark chocolate (try the bittersweet pound plus Trader Joe's bar)
  • 3 tablespoons of agave
  • Pinch of salt
  • 3 large eggs, seperated
  • 3 tablespoons of vanilla (or coffee)
  • Melt the chocolate in a medium sized bowl - I recommend a double boiler setup (place the chocolate in a bowl in a pan full of water over medium heat)
  • Beat the egg yolks and mix in the salt and the vanilla
  • Vigorously whisk the egg whites until soft peaks form
  • Wait until the chocolate visibly starts to melt - pour the milk into the chocolate - whisk vigorously 
  • Pour the agave into the chocolate and whisk
  • Mix in egg yolks one at a time into the melted chocolate concoction - whisk
  • Take the chocolate bowl off of the stove
  • Mix in the egg whites slowly - whisk
  • Set the mixture aside to cool
  • After about 5-10 minutes, place the bowl into the fridge for 30-45 minutes
  • Garnish with strawberries, whipped cream, or a sprig of mint
  • Serve and enjoy!