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    • A Healthier Crepe w/Whipped Coconut Milk

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    •  11/11/2013 8:56:26 PM
    •  My oldest daughter is about to be 11 years old. One of her passions is food. She reads cook books in bed and has even been caught on youtube watching cooking shows. She has her favorite chefs and shows she will watch over and over. The prob with this... most of the cooking demos she sees use a large amount of unhealthy ingredients leaving her wishing she could cook yummy foods and me telling they aren't healthy. It's not fun to see her disappointed over food. I really want my kids to have a healthy relationship with food and understand why we eat the way we do, but I am starting to see there is some wiggle room. I am not good at compromise when it comes to our diet, but I realize I need to allow my daughter to learn how to explore healthy eating on her own so she will be prepared when she is on her own and won't run straight the butter isle... really though have you seen the amount of butter they use on cooking shows? Yikes!


      This crepe recipe has been adapted from a children's tea party cookbook my daughter received as a birthday gift a few years ago.


      Fruit Filled Crepes


       


      Ingredients: Makes 10-12 crepes

      1 cup whole wheat pastry flour 

      1 1/2 cups vanilla almond milk

      1 egg

      Pinch of salt

      1 tbsp coconut oil (for coating the pan)


      Directions: Combine the flour and salt in a bowl, mix together. Make a hole in the center to add the egg and half of the milk. Mix until smooth, the beat in the rest of the milk keeping mixture smooth and very thin. Heat oil in skillet on medium, cover entire skillet with oil. Pour in enough batter to thinly cover the bottom of the pan. Cook for about 30-45 seconds each side. Stack crepes onto a warm plate, placing wax paper between in each layer and covering with foil to keep warm.



      Suggested filling: 

      1 cup frozen strawberries, thawed and smashed

      1/2 cup fresh or frozen blueberries, thawed


      The best part: Coconut Milk Whipped Cream

       

      Ingredients:

      1 15 oz can coconut milk, chilled in fridge for several hours (over night is best)

      1 tsp vanilla

      1 tbsp honey

       

      Directions:

      Open cold can of coconut milk and scoop out only the thick white layer of coconut cream. Do not use any of the watery portion. Whip on medium to high speed with a hand mixer 3 minutes. Add in vanilla and honey to taste. Continue to whip until light and fluffy. Serve inside or on top warm crepes. 


       

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