Tuesday, June 21, 2011
shredded cheese, spinach, tomatoes
Nutella!!:) one of my favorites!
bananas and honey (This is one way they fix crepes, or "Palacinkes", in Macedonia.)
shredded cheese, cilantro, tomatoes
Olivia eats hers plain.
Sawyer likes his with just cheese, almost like a grill cheese sandwich but much better.
Crepes, for When You're Feeling Lazy
And here's another great one from The Part-Time Vegan: 201 Yummy Recipes that Put the Fun in Flexitarian!
This is something that my WHOLE family likes--all 4 of us, which is very unusual!! We're thinking of starting this as a traditional Sunday night meal because it's so easy and everyone enjoys them. PLUS this recipe gives Eric and I sweet memories of Europe, especially those cute street vendors that sell fresh crepes...ahhh.
1 c. whole wheat or white whole wheat flour
3/4 c. almond milk
1/2 c. water
2 tsp. sugar
1 tsp. vanilla
1/4 c. vegan margarine, melted
1/4 teaspoon salt
plus whatever fillings your heart desires:)
1. Whisk all ingredients except fillings together and refrigerate for about an hour. Remove and mix again.
2. Allow skillet to heat on medium for approximately one minute before starting to cook. Lightly grease skillet with vegan margarine. Swirl approximately 1/4 c. of batter into the pan so that all edges are covered. Cook on medium-high heat for a minute. Use a spatula to flip. Cook the other side. Crepes will be finished when very lightly browned. Repeat with remaining batter.
3. Fill 'em up and fold 'em! Use your creative genius. Serve immediately.