Most Scrumdiddleyumptious Crepe Recipe

I am in LOVE with Crepes lately!  I finagled a recipe and am lovin' them!  Too bad I can't eat them everyday...all.day.LONG!

INGREDIENTS:
1/2 cup milk

1/2 cup water

2 TBSP butter (melted)

1 tsp vanilla

1/4 tsp salt

2 eggs

1 C. flour

DIRECTIONS:

Mix all of the above together, except the flour.  After it's all mixed, add the flour in a little at a time until it's all mixed.

In a 8" pan, put a little butter or olive oil.   Add 1/4 C. of the batter to the pan and swirl the batter around.  Let it cook on one side for about 30-45 sec then flip over an cook 30-45 sec longer.

Remove from pan and place on a plate.

For the filling, I like to make a homemade whip cream and top with fresh fruit.

Here's my homemade whip cream recipe:

INGREDIENTS:

1 C heavy whipping cream

4 oz cream cheese, softened

2 oz vanilla

2 TBS powder sugar

DIRECTIONS:

Put the whipping cream into a (preferably metal) bowl and freeze for about 3 minutes.  In another bowl, whip up your cream cheese and add the vanilla.  Take the whipping cream and beat it until soft peaks form, add the powder sugar.  Then mix in the cream cheese mixture.

Hope you enjoy!

Yeastless Almond Date Bread

INGREDIENTS:

3 cups whole wheat flour (preferably stone ground)

4 teaspoons baking powder

1 teaspoon salt

1 1/2 cups rice milk (works with any liquid) or 1 1/2 cups water (works with any liquid)

1/4 cup olive oil

1 cup chopped dates

1/2 cup chopped almonds

2 tsp Korintje Cinnamon  

DIRECTIONS:

Preheat oven to 400*

Measure all of the dry ingredients together in a bowl.  Mix all wet ingredients together.

In a bowl, mix the dry ingredients together first.  Slowly add the wet ingredients.  

The batter will be wet, but not soppy.

Place the dough into the Stoneware Loaf Pan.  

Bake at 400* for 40 mins.

Remove from oven and let stand in your pan for 2 mins then transfer it to your Stackable Cooling Rack & allow to cool completely.

Couscous Stir Fry

Jose and I are doing the 21 Day Daniel Fast.  We started the first of January and will be going until the 21st, duh...haha!  Anyway, my kitchen skills have been challenged, but MAN, don't mean to toot my own horn, but I'm kicking butt!
This is a quick recipe that I threw together Sunday after church.  I thought it turned out super yummy!

INGREDIENTS:
1-Cup of Couscous + 1 1/4 cup of pure veggie stock to prepare
1-Container of Firm Tofu
4-Celery Stalks
1-Onion, your choice of type
4-Garlic Cloves
Olive Oil

DIRECTIONS:
Bring the veggie stock to boil, add salt if desired.  Put in the Couscous, cover & remove from heat.  Just leave covered until your done with the stir fry.

For the Stir fry, I take my 12" Skillet and drizzle the bottom with Olive Oil, you really don't need too much.  Slice up the Celery, chop onion and garlic.  Cut your tofu into bite size pieces.
Heat your pan on med-high heat with the oil, just until it's like water in the pan.  Add the onion, celery and garlic.  Cook until the onions are translucent and celery is at a soft crunch.  Add the tofu and cook until the celery is soft and tofu is a bit brown.  Toss in the couscous and serve.
This can be seasoned with garlic salt or just regular salt.
Hope you enjoy, this was my first tofu recipe.