Easter weekend is fast approaching and if you need something easy and delicious you’re going to love these crepes. Crepes are incredibly versatile, you can go for a savoury crepe like this one or use this same recipe to try out a sweet version. I like to lay out on the table lots of different meats, cheeses and mustards as well as berries, whipped cream,Nutella and other sweet treats so that everyone can layer up as many different kinds of crepes as they want. My boyfriend and I love to make these crepes on a slow Sunday morning. He is the King of Crepes, he makes them perfect every time. I’m usually Queen of toppings, coming up with delicious combinations and almost always making way too much whipped cream. This recipe is one of my favourite savoury crepe creations, but you can try out your own versions with whatever you have in your fridge.
10 minutes | makes 8 crepes
1 cup milk
3/4 cup flour
1 tbsp sugar
pinch of salt
Aged gouda – I like this cheese because of it’s sharp but you can use whatever cheese you prefer
Mustard – I use my home-made Curry Mustard but you can use any dijon (recipe coming soon)
Chipotle Mayo – you can use store bought but I used 2 tbsp mayo and a little chipotle sauce from a can a chipotle peppers I had in the fridge.
Micro-greens – I like to add the micro greens because they add a really nice peppery flavour and they are also packed with nutrients. They are super easy to grow. All you have to do is plant some seeds, let it grow and when they are ready to eat just trim them off with some scissors. If you don’t have any micro-greens you can always substitute for arugula or sprouts.
- Using a blender, blend together flour, sugar, salt and milk. Add one egg at a time and blend until smooth.
- Meanwhile heat your pan on high. Be sure to use a flat bottom pan, if you don’t have a crepe pan you can use a regular frying pan.
- Make sure your pan is hot, spray a little bit of cooking spray, ladle batter onto the pan and swirl it around the bottom covering with a thin layer. You need to move fast or you will end up with an un-even crepe.
- Wait until the edges turn brown. That’s when its ready to flip. Flip and cook for a few minutes more.
- Layer on your toppings to your liking.
- THAT’S IT. I know, super easy.
Cinnamon Rolls are one of my biggest guilty pleasures. The combination of cinnamon, butter and cream cheese just makes my mouth water. These cinnamon rolls are not my original recipe, its a recipe from Half Baked Harvest Cookbook, one of my all time favourite cookbooks. These rolls have some funkiness to them from letting the dough sit over night. This eggy brioche dough is buttery and has sweetness to them that make them irresistible . Super delish. It’s a bit of work to let the dough rise and wait for certain steps but when you bake these up in the morning its a perfect sweet treat with a cup of coffee for your slow morning.
Makes 12 – 15 Rolls
1/4 cup warm water
1 tbsp instant yeast
3 tbsp granulated sugar
1/2 cup buttermilk (or whole milk, I used buttermilk because thats what I had)
3 large eggs
3/4 cup unsalted butter, melted, plus butter for greasing
1 1/2 tsp salt
3 1/2 to 4 cups all-purpose flour, plus more for dusting
1/2 cup packed brown sugar
2 tbsp ground cinnamon
1/2 vanilla bean, split legthwise and seeds scraped out (optional)
6 tbsp unsalted butter
4 ounces cream cheese, room temperature
1 1/4 cups confectioners sugar
1 tsp vanilla extract
milk or water as needed
- MAKE THE DOUGH. In a bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast and sugar and mix until incorporated. Add the warm milk, eggs, melted butter, and salt and mix on medium speed until combined. gradually add flour and mix until the dough comes together and pulls away from the sides of the bowl. If dough still feels sticky add a little more flour.
- turn the dough out onto a lightly floured surface. kneed it into a smooth ball. Grease the mixer bowl lightly with butter and return the dough to the bowl. Cover with plastic wrap and let sit in a warm spot for 1 to 2 hours, or until the dough has doubled in size.
- MAKE THE FILLING. In a small bowl, combine the brown sugar, cinnamon, vanilla bean seeds and mix well.
- Lightly dust your work surface with flour again. turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Position the dough with a long side closest to you. Spread the 1/2 cup of softened butter evenly over the dough. Sprinkle evenly with the filling and lightly push it into the butter. Starting with the side closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight. Pinch the edge to seal.
- Slide dental floss (make sure its not flavoured) or a thin piece of string under the log and wrap it across and around the roll. Keeping one end in each hand, tighten the floss so it starts to cut through the roll, making 12 – 15 rolls, each 3/4 to 1 inch wide.
- Place the rolls cut-side up in generously greased 9 x 13-inch baking dish. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size, about 30 minutes.
- If time allows, once the rolls have doubled in size, place them in the fridge overnight or for up to 24 hours. When you are ready to bake, let the rolls sit at room temperature for 30 minutes. (This allows the dough to develop more flavour, but if you are short on time, you can skip this step and continue on with the recipe.)
- Preheat the oven to 350F
- Bake the rolls for 25 to 30 minutes, or until golden brown,
- MAKE THE FROSTING. In a small saucepan, melt the butter over medium heat. Cook for about 5 minutes, until the butter is lightly browned and smells toasted. Immediately remove from heat and let cool.
- in a medium bowl, beat together the cooled browned butter, cream cheese, confectioners’ sugar, and vanilla until smooth. if the frosting is too thick for your liking, add a tablespoon of milk or water to thin it.
- Spread the frosting over the warm rolls. ENJOY!
I have never been a morning person. I usually like to take my mornings slow with a coffee followed by some yoga and then once I have decided I am awake I like to make myself breakfast. These slow mornings are rarities for me though, pretty much exclusive to weekends. During the week I have to be up early and out the door by 7:30 a.m. and I never like waking up to get my breakfast organized. That’s why these overnight oats are a serious life saver. I put all the ingredients together in the evening and in the morning both my boyfriend and I have a quick easy breakfast we can take as we are heading out the door. Its super easy and delicious.
Serves: 2 | Prep Time: 10 Mins
3/4 cup Rolled Oats
1 tbsp Chia Seeds
2 tbsp Maple Syrup
1/4 cup Mango (diced)
1/4 cup Pineapple (diced)
2 tbsp Coconut Flakes
1 cup Coconut milk (I like the boxed kind the best)
- In a medium bowl, add rolled oats, chia seeds, maple syrup, fruit, coconut flakes, and coconut milk together. Mix well.
- separate the mixture into 2 mason jars or containers of your choosing. Once they are evenly separated I like to push down the oats at the top so they are covered by the liquid. Add some extra chunks of mango and sprinkle on some coconut flakes. Cover with lid. Place oats in fridge to soak overnight.
- In the morning your oats will be ready to eat.