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Blissful Breakfast-Creamy Cheese & Berry Crepes

Posted Jan 21 2012 10:49pm
The definition of blissful according to the Websters Dictionary is: full of, marked by, orcausing bliss. Now,to me homemade crepes are always blissful! However, my morning making them mayonly meet MY definition of blissful. I mean most wouldn't consider it blissfulto wake up to two little munchkins jumping into bed with you at 6am! But thatis typically how Saturdays start for us at the Craines. I really don’t mind it;I mean I love snuggling with my kids even at 6am on a Saturday. It is funny howthings change. When Rick and I were first married we lived in the mountainsjust outside the El Dorado National forest in a tiny, super tiny, cabin. On atypical Saturday morning we would roll out of bed at 8am, let our two poochesout the door and then roll right back into bed until brunch hour, about 10am. Iwould then get up, make espresso and create a delicious, time consuming,breakfast for the two of us. We loved sitting out on our deck that overlookedthe hundreds of huge pines and listening to nature. It was quite, serene andbeautiful and I believe most people would have found it truly blissful.
I have always loved Saturdays. Maybe because when Iwas a child my brother and I would look forward to Saturdays most of all! Foryears I thought that we must be the best kids ever, because my parents wouldallow us to watch our favorite TV shows every Saturday morning. I now know thatthis was just a way for my parents to get just a little more sleep... Genius! Wethought we were amazingly lucky and they got to sleep, good for everybody! So now when our childrenhop into bed with us at 6am, we snuggle with them for a few minutes and theninevitably one of them will ask “can we watch a show”? And our answer isalways… “I don’t know, well maybe just one”, off they rush to the living roomto curl up on the big leather sofa and indulge in 30 minutes of Handy Manny orMy Little Pony. This system creates blissfulness all around!
So, this morning after the kids rushed out Rick felleffortlessly back to sleep, while I just laid and enjoyed the silence. Istarted to think about breakfast and what indulgent dish I could make butwithout sinful calories. Crepes immediately popped into my mind! Now being botha French trained chef and a self-proclaimed lover of all things French I LOVEtraditional buttery crepes just simply folded and topped with a light dustingof powdered sugar and a squeeze of fresh lemon juice, but that is not somethingI typically eat for breakfast. So my mind began to pull together a quick creperecipe that would both satisfy my craving for indulgence and fit my love ofhealthy eating. These turned out delicious, we all loved them! While we weren'teating our breakfast at noon staring off into the beautiful forest, watching mykiddos dive into the delicious, healthy breakfast concoction I created wastruly blissful! So whether you are half of an adventurous fun loving couple, asingle foodie or a member of a wonderful family full of kids I hope this crepebreakfast is blissful for you!I used whole wheat flour instead of the traditionalAP flour and I used ground flax instead of butter. Ground flax can be used inmost baked or bread type recipes to replace butter or oil. Flax is high inomega 3s and fiber and adds somewhat of a nutty flavor. I put flax in myoatmeal, my kid’s pancakes and my homemade pre/post workout protein bars.Enjoy!
The Crepes:This made 14-8” paper thin crepes, 41 calories per crepe1 cup whole wheat flour2 tbsp ground flax1 whole egg1 egg white1) Put it all in the blender or food processer andblend on high until smooth.2) Place crepe batter in the refrigerator untilready to use.3) I use an 8” non stick skillet to make my crepes.Get it hot on med-high heat. 4) You will need to use something to keep the crepesfrom sticking. I melt 1 tbsp of butter in a small bowl and used a basting brushto lightly coat the pan about every 4-5 crepes. A little goes a long way. Youcould use a misto with a neutral oil (grape seed or coconut oil). You couldalso use nonstick spray, but the rule for my kitchen is I never cook with oreat anything that comes from a spray can…5) Add a 1/4 cup of batter to a hot skillet andswirl around the pan to cover as much of the bottom of the skillet as possible.As the edges cook, use a spatula to lift the edges of the crepe. After about 1minute, flip the crepe over and cook for an additional 30 seconds. Transfer toa warm plate and start over until the batter is done. I keep mine on a cookiesheet in a 200 degree oven until I am ready to assemble them. The Cheese Filling:This made enough to fill each of the 14 crepes withabout 2 tablespoons of filling, 29 calories per table spoon½ cup low fat cream cheese (softened) ½ cup low fat cottage cheese½ teaspoon cinnamon + more to taste ½ tbsp honey + more to taste Zest of 1 small lemonSqueeze of fresh lemon juice 1) Place softened cream cheese in mixer or use handmixer, mix on med for about 1 min until creamy.2) Add cinnamon, honey, and lemon zest. Mix untilfully incorporated and creamy.3) Fold in cottage cheese until fully incorporated.4) Add squeeze of lemon juice and adjust honey andcinnamon to desired taste.
The Berry Sauce:Approximately 9 calories per tablespoon 1 cup frozen berries (I like mixes berriesstrawberries, raspberries, and blueberries) Fresh lemon juice to tasteHoney to taste (you can adjust to your desiredsweetness)1) Place frozen berries in a saucepan heat them inlow- med heat until defrosted and warmed through. You may need to add a fewtable spoons of water if they seem to dry as they heat up.2) Add honey and lemon juice to tasteThe Assembly:1) Take one crepe add 2 tablespoons of the fillingto the center; fold the crepe in half, then in half again.2) Dust with powdered sugar and top with 1tablespoon of berry sauce. Add some fresh berries to the top if you have themon hand! Enjoy!
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