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Savory Crêpes
This is a great all-purpose crêpe, ready for your favourite fillings
Makes 5 cups (1.25 ml) crêpe batter, about 20 crêpes
6 eggs
1½ cups (375 ml) unbleached, all-purpose flour
1 teaspoon (5 ml) kosher salt
2 cups (500 ml) milk
½ cup (125 ml) unsalted butter, melted
1 tablespoon (15 ml) fresh chives, finely minced
Place eggs, flour, salt and milk in the blender jar. Blend on Liquefy for
about 30 seconds. Scrape the blender jar well and blend again for
another 30 seconds. With the blender running, add the melted butter
and continue to blend for 30 seconds. Stir in the chives.
Allow batter to rest for at least ½ hour before using. Crêpe batter will
keep for up to 3 days.
To make the crêpes, preheat an 8- or 10-inch (20-25 cm) nonstick
skillet or crêpe pan over medium heat and coat lightly with cooking
spray. Tilt the pan and pour in just enough batter to cover the entire
surface of the skillet (about 2 to 4 tablespoons (30-60 ml) ). Cook until
the edges just start to brown, then turn the crêpe over and cook on the
other side for about 30 seconds. Crêpes can be made and stacked with
a sheet of waxed paper or plastic wrap between each one. Wrap stack
in plastic wrap and refrigerate for up to 1 week until ready to use.
For Sweet Crêpes – omit the chopped chives and add ¼ cup (50 ml)
of granulated sugar and 2 teaspoons (10 ml) pure vanilla extract to the
above recipe.
Nutritional information per crêpe:
Calories 112 (56% from fat) • carb. 8g• pro. 4g • fat 7g
• sat. fat 4g • chol. 79mg • sod. 98mg • calc. 39mg • fiber 0g
Pumpkin Pie with Graham Pecan Crust
The traditional holiday favourite is made with a cookie crumb crust
for a crunchy change.
Makes 8 to 12 servings
Crust
½ cup (125 ml) pecan halves
6 graham cracker squares, broken into 1-inch (2.5 cm)pieces
3 tablespoons (45 ml) granulated sugar
¼ cup (50 ml) unsalted butter, melted
Pumpkin Filling
2 large eggs
½ cup (125 ml) brown sugar
1 can (12 ounces) evaporated fat free milk
1 can (15-16 ounces, 1½ cups (375 ml) ) solid pack pumpkin
(not pie filling)
1 tablespoon (15 ml) cornstarch
¼ cup (50 ml) maple syrup
1 tablespoon (15 ml) vanilla extract
1 teaspoon (5 ml) cinnamon
½ teaspoon (2 ml) ground ginger
½ teaspoon (2 ml) ground allspice
1
⁄
8
teaspoon (.5 ml) freshly grated nutmeg
Preheat the oven to 375°F (190ºC).
Place the pecans in the blender jar; cover the blender jar. Pulse on
Chop 8 to 10 times to chop finely. Remove and reserve. Place graham
cracker pieces in the blender jar; cover the blender jar. Pulse on Chop
5 times to break up the cookies, then blend on Chop for 10 seconds to
pulverize; add the reserved chopped nuts and granulated sugar. Blend
on Mix until nuts are evenly and finely ground. Transfer to a 9-inch 923
cm) deep-dish pie plate. Add the melted butter and stir to combine.
Press the cookie/nut mixture evenly onto the sides and bottom of the
pie plate. Bake in the preheated 375°F (190ºC) oven for 5 minutes.
Remove and let cool on a rack while continuing. Lower the oven
temperature to 350°F (180ºC).
Place the eggs and remaining ingredients in the blender jar in the order
listed; cover the blender jar. Blend on Mix until smooth, about 10 to 15
seconds. Pour the pumpkin mixture into the prepared pecan graham
crust. Bake in the preheated 350°F (180ºC) oven for 55 to 60 minutes.
Center of the pie may appear slightly jiggly – it will continue to set as
the pie cools. Place the pie on a rack and cool completely before
serving. Refrigerate after completely cool.
Nutritional analysis per serving (based on 12 servings):
Calories 191 (37% from fat) carb 27g • pro. 4g • fat 8g
• sat. fat 3g • chol. 46mg • sod. 73mg • calc. 117mg • fiber 2g
Coconut Cream Pie
A cross between a custard pie and a cheesecake, this pie is
delicious and simple to prepare. Serve with a dollop of
freshly whipped cream for pure indulgence.
Makes 8 to 12 servings
4 ounces (115 g) vanilla wafers or ginger snaps,
broken into quarters
4 tablespoons (60 ml) unsalted butter, melted
2½ cups (625 ml) shredded sweetened coconut, divided
3 large eggs
¾ cup (175 ml) granulated sugar
12 ounces (340 g) lowfat cream cheese, cut into 1-inch
(2.5 cm) (or smaller) pieces
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (5 ml) pure vanilla extract
½ teaspoon (2 ml) coconut extract
Arrange rack in lower third of oven. Preheat oven to 350°F (180ºC).
Place cookies in blender jar. Pulse 10 times on Chop. Scrape the jar.
Using Mix, blend for 20 to 30 seconds until pulverized. Transfer to a
small bowl. Add the melted butter and ¾ cup (175 ml) of the shredded
coconut; stir to combine thoroughly. Press evenly into the bottom and
sides of a 9-inch (23 cm) deep-dish pie plate. Place in oven and bake
for 10 minutes. Let cool on a rack 5 minutes before continuing.
Place eggs, sugar, cream cheese, lemon juice, and extracts in the
blender jar. Blend on Purée for 15 seconds; scrape blender jar. Blend
again for 15 seconds. Add the remaining coconut and pulse on Mix
until combine, 6 to 8 pulses. Pour into the prepared pie shell and place
in the preheated 350°F (180ºC) oven. Bake for about 30 to 40 minutes,
until slightly puffed and set at edges – may be slightly jiggly in the
center. Cool on a rack completely. Refrigerate pie for at least 2 hours
before serving.
Nutritional information per serving (based on 12 servings):
Calories 269 (51% from fat) • carb. 28g • pro. 6g • fat 15g
• sat. fat 10g • chol. 74mg • sod. 260mg • calc. 50mg • fiber 1g
Chocolate Pots de Crèmes
Totally decadent and indulgent – a chocolate lover’s delight!
Everyone needs a treat now and then.
Makes 8 servings
3 cups (750 ml) heavy cream
8 ounces (240 ml) semisweet chocolate morsels or chocolate
chunks (½-inch (1.25 cm) pieces)
2 tablespoons (30 ml) granulated sugar
1 teaspoon (5 ml) instant espresso powder
7 large egg yolks, lightly beaten
2 teaspoons (10 ml) pure vanilla extract
Have ready eight 5-ounce (145 g) ramekins or pots de crème dishes.
Place in a 13x9x3-inch (33x23x6-cm) pan. Bring 4 cups (1 L) of water to
a boil; keep hot and reserve. Arrange rack in centre of oven. Preheat
oven to 325°F (160ºC).
Place heavy cream in a saucepan and bring to a simmer over medium
heat – do not boil.
Place the chocolate morsels/chunks, granulated sugar, and espresso
powder in the blender jar. Pulse on Chop 10 to 15 times to chop the
chocolate somewhat finely. Add the egg yolks and blend for 20
seconds on Mix. With the blender running on Purée, add the hot heavy
cream through the pour lid in a slow steady stream and blend until
chocolate is completely melted, about 45 seconds. Spoon off foam and
discard (may also put in a fat separator and pour off liquid until just
foam remains). Stir in vanilla.
Pour equal amounts of the chocolate mixture into each of the ramekins.
Place pan in oven and add hot water to reach halfway up the sides of
the ramekins. Bake in preheated 325°F (160ºC) oven for 55 to 60
minutes. Edges will be set, centres may still be slightly jiggly.
Transfer ramekins to a rack to cool completely, uncovered, about 1
hour. (They will set as they cool.) Serve warm, or chill, covered, until
cold, at least 3 hours. Chocolate Pots de Crèmes may be garnished
with freshly whipped cream and/or chocolate curls.
Nutritional information per serving:
Calories 510 (80% from fat) • carb. 21g • pro. 4g • fat 46g
• sat. fat 26g • chol. 308mg • sod. 40mg • calc. 79mg • fiber 4g