Category Archives: Breakfast

French Crêpes.

17 Replies

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Makes approx.  18 Crêpes

Crêpes have the reputation of being difficult to make but are actually very simple. Whether you want to make a special breakfast in bed, or you’re looking for a different kind of summer dessert that doesn’t involve turning on the oven, these Simple French Crêpes will prove to be a real crowd-pleaser!

The possibilities are endless when it comes to filling them, from drained in chocolate sauce, filled with bananas and drizzled with caramel, to filling them with ham ragoût and cheese. The secret to a  good crêpes is in the batter, it has to have the right proportions of ingredients and it is best when the batter is chilled for at least an hour or even overnight. This gives the gluten time to do its work, create air bubbles and give the batter a smoother silkier texture.

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Ingredients;

  • 2 C. plain Flour
  • 3 Eggs
  • 1/8 tsp. salt
  • 2 C. whole milk
  • 3/4 C. water
  • 1 tbsp. sugar (omit for savory crêpes)
  • 1 tbsp. melted butter
  • 1 tsp. vanilla extract (omit for savory crêpes)
  • More butter for frying the crêpes

Crepes1Method:

Start by sifting the flour into a large bowl. Make a little well in the middle of the flour and crack in the three eggs. Beat the three eggs with a fork and start working in more flour as you go.

Switch to a hand beater and start adding the milk a little at a time incorporating and mixing until smooth as you go. Add the remaining ingredients. Mix well. Alternatively you could use a blender. Cover the bowl and place in the fridge for at least an hour.

Bring back to room temperature before frying the crêpes

Heat a 8″ skillet on medium high heat, add 1/2 tsp. butter and swirl the pan to cover the bottom. Now add just under a 1/4 C. of batter ( 3 tablespoons), again swirling the pan quickly so the batter covers the entire surface of the pan. Cook for about two minutes until golden underneath,  lift crêpe slightly with your spatula to check. Pour an other 1/2 tsp butter over the crêpe and flip it over, cook for an other one to two minutes. Slide on to a plate and cover with foil. Continue this way until you have used up all your batter. You could keep your crêpes warm in a very low oven. Enjoy with your favourite topping.

Enjoy!

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NOTE: I freeze leftover crêpes, wrapped individually and take them out as I need.

Blueberry Oat bars with Coconut and Chocolate

6 Replies

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Makes 16 Bars

  

Ok, so let me explain to you what happens when you bite in to one of these…

First there is crunchy from the top crumble, sweet from the Blueberry with a slight juicy burst, sticky and gooey from the layer of Condensed Coconut milk, depth and Glory from the Dark Chocolate shreds, and then a firm Oat Cookie-like base with a crunch from the Kasha and nuts to keep the whole thing together. Are you with me?

I hope so, these are so worth the 30 minutes in the kitchen.

NOTE: I am eating one as I write and I am telling you, it’s very hard to stop…

Ingredients;

  • 2 C. Gluten free  Oats
  • 1/2 C. Kasha
  • 1/2 C. mixed unsalted nuts, chopped roughly
  • 3/4 C. Coconut oil, soft
  • 1/2 C. Shredded dried Coconut
  • 1/4 C. Cracked Flax seeds
  • 1/2 C. Vanilla Protein powder
  • 1/2 C. Coconut Blossom Sugar
  • 1/2 C. Agave Syrup
  • 1 1/2 C. Frozen Blueberries or a Berry mix
  • 1/3 C. Condensed Coconut milk
  • 1/4 C. Chocolate shreds*
  • + 2 tbsp. Shredded dried Coconut for decorating the top

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Method;

Pre heat the oven to 350 ° F

Line a 8″x 8″ baking tray with baking parchment

Mix the first nine ingredients in a bowl. Divide in 2/3 (bottom) and 1/3 (top).

Place 2/3 of the base mix in the baking pan and press really firm to make a good base.

Top with the frozen Blueberries.

Drizzle over the Condensed milk, add half the Chocolate shreds and cover with irregular “blobs” of the remaining 1/3 base mix. You want to be able to see the Blueberries after baking and the irregular top looks very appealing.

Now sprinkle over the two tablespoons of coconut shreds and the rest of the Chocolate shreds,  place in the middle of the oven. Bake for about 23 to 25 minutes. Remove and let cool completely.

Best is to make it in the evening and let it firm up in the refrigerator overnight. Then carefully cut into squares.

*I cut the Chocolate with a very sharp knife diagonally into very thin slivers.

Enjoy

Myra Xo

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Looking for more great recipes to try?  Be sure to check out these Blueberry Muffins with Streusel topping

Raspberry Almond Breakfast Loaf

3 Replies

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This loaf is great as an afternoon snack or even for breakfast. It’s easier than you can imagine, one bowl of dry ingredients and one bowl of wet ingredients, mix together and bake.

Makes about 10-12 slices.

INGREDIENTS:

Dry ingredients;

  • 1 1/4 C. Oats, ground to flourIMG_7936
  • 1 C. whole Oats
  • 1/4 C. of Soy or Pea Protein powder
  • 2 tsp. baking powder
  • 1 /2 tsp. baking soda
  • 1/2 tsp. Himalayan salt
  • 1/2 C. Coconut flakes
  • 1/3 C. chopped Almonds
  • a handful of dark chocolate chips (optional)
  • 1 C Raspberries and Cherries (pitted) you can use frozen ones

Wet Ingredients;

  • 2 whole organic eggs
  • 1 1/4 C. unsweetened Apple sauce
  • 1 very ripe Banana, mashed
  • 2 tbsp. Coconut oil
  • 1/4 C. Coconut sugar
  • 1/4 C. Plain Soy Yogurt (or regular)
  • 1 tsp. Vanilla extract

INSTRUCTIONS:

Pre heat the oven to 350° F.

Grease a 10″ loaf tin and line with parchment paper.

Mix the dry ingredients in one bowl. Mix the wet ingredients in another. Add the wet to the dry ingredients until just mixed. Do not over beat.

Put into the prepared baking tin and bake for about an hour. Turn half way.

Let cool completely before removing from tin.

Enjoy

Myra Xo

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Looking for more great recipes to try?  Be sure to check out these Summer Cupcakes

Cherry Chia Breakfast Parfaits

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Super delicious Cherry Chia Pudding, topped with overnight Oats.

These Cherry Chia puddings are a true treat, easy to make and very nutritious. Protein packed chia seeds mixed with Cherries form the jam like base for these overnight oats. The oats are full of fibre and will keep you going until lunch.

Ingredients for 2:

  • 2 tbsp. Chia seeds
  • 1 C. pitted Cherries + 1/4 C. water
  • 2 tbsp. Agave
  • 1/2 C. Oats
  • 1 1/2 C. milk of choice
  • 1 vanilla bean, cut in half lengthwise and seeds scraped out

INSTRUCTIONS:

Chia Cherry mix;

The night before puree the Cherries with the water and 1 tablespoon of the Agave syrup in a blender until smooth. Add the Chia seeds. Mix well. Put in a container and store in fridge until morning.

Vanilla Oats;

Mix the oats with the milk, the remaining tablespoon of Agave and the vanilla bean scrapings. Put in a container and store in fridge until morning.

The next morning put out two pretty glasses and divide the Cherry Chia pudding amongst them. If the Chia pudding has become too stiff add a little more water and mix.

Top with the overnight Oats.

To finish off the parfait add more Cherries on top. Serve straight away.

Enjoy!

Myra XO