- 2/3 cup buckwheat flour
- 1/3 cup unbleached all-purpose flour
- 1/4 tsp salt
- 2 cups low-fat (2%) milk, or more if needed
- 2 large eggs
- About 1/4 cup (1/2 stick) unsalted butter
1. Place both flours and the salt in a medium-size bowl and whisk to combine. Add 1.5 cups milk and whisk to combine. Add the eggs and whisk until the batter is smooth. (You can also make the batter in a blender or with an immersion blender if you prefer). Transfer the batter to a large measuring cup with a spout or to a pitcher. The batter can be used immediately, or you can cover it with plastic wrap and refrigerate it overnight.
2. Before cooking the crepes, add 1/4 to 1/2 cup of the remaining milk to the batter, depending on how thick it has become while resting, and whisk to combine. The batter should resemble fairly thin pancake batter and should be whisked before making each crepe.
3. Melt the butter in a small saucepan and keep warm.
4. Place a 12-inch skillet, preferably cast-iron, over medium heat, and when the skillet is hot, brush it with some of the melted butter. Pour or ladle a scant 1/4 cup of the batter into the center of the skillet, lift the skillet off the heat, and tilt and swirl the skillet so that the batter spreads thinly in a widening circle across the bottom. Don't worry if the crepe is not a perfect round. If there are some small holes in the crepe, simply dot some of the crepe batter on the holes and they will fill in quickly. Return the skillet to the heat and cook until tiny bubbles begin to appear in the crepe batter; depending on how hot the pan is, the crepe will be ready to flip in 15 to 30 seconds. Using a spatula, lift up one corner of the crepe to check if the cooked surface is golden brown around the edges. If it is, flip the crepe over using the spatula.
5. Cook the crepe on the second side until it is lightly golden, 15 to 30 seconds. Then transfer the crepe to a parchment-lined plate, cover it loosely with a towel, and repeat with the remaining batter, stacking the crepes as you go. Make sure to brush the crepe pan with butter before cooking each crepe. The batter will thicken as it rests, so thin it with a tablespoon or two of milk as needed, and whisk it before making each crepe. For thin, lacy crepes you need a fairly thin batter.
- 1 1/2 cup rolled oats
- 1/2 cup oat flour
- 1/4 cup cashews
- 1/2 cup almonds
- Pinch cinnamon
- Pinch salt
- 2 tablespoons apple juice concentrate
- 1 tablespoon pineapple juice concentrate
- 1/4 cup lite coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon vanilla extract
- 3/4 teaspoon cashew butter
- 1 tablespoon maple syrup
- 1/4 cup dried cranberries
- 3/4 cup dried cherries
- 2 tablespoons honey, heated
1. Preheat oven to 275°. Lightly coat a sheet pan with canola oil.
2. Combine oats, oat flour, nuts, cinnamon and salt in a medium bowl and mix well. Combine apple juice concentrate, pineapple juice concentrate, coconut milk, brown sugar, vanilla extract, cashew butter and maple syrup in a small bowl and mix well. Add to dry mixture and mix until ingredients are moist.
3. Crumble mixture onto sheet pan and bake for 45 minutes to 1 hour, stirring after 25 minutes to allow for even cooking. Remove granola from oven, break apart while still slightly warm and add dried fruit and honey. Cool on sheet pan.
4. Makes 12 (2-ounce) servings, each containing approximately: 200 calories, 32 gm. carbohydrate, 6 gm. fat, 0 mg. cholesterol, 4 mg. protein, 36 mg. sodium, 3 gm. fiber
Strawberry Coffee Cake
- 1 1/4 sticks butter
- 1/2 cup brown sugar
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp. baking powder
- 2 eggs
- 1 cup sugar
- 1 cup Stonyfield Farm low-fat strawberry yogurt
1. Preheat oven to 350. Grease and flour two 10-inch square pans. Mix coffee cake ingredients and pour into pans, set aside. Mix topping ingredients and spread over top of cake batter. Bake for 35 minutes. Makes two coffee cakes, about 8-10 slices each .
2. Nutritional analysis per serving: Calories 220; Calories from fat 70; Total fat 8g; Saturated fat 4g; Trans fat 0g; Cholesterol 35g; Sodium 140mg; Total carbohydrates 34g; Fiber 1g; Sugars 22g; Protein 3g
Mini Blueberry Waffles with Orange Cream Yogurt Dip
- 1 1/2 cups 365 Everyday Value Organic Nonfat Vanilla Yogurt, divided
- 1 to 2 tablespoons honey
- 1 small, thin-skinned organic orange, cut into thin wedges (with peel), seeds removed, divided
- 1 package
- 365 Everyday Value Organic Mini Blueberry Waffles, toasted
1. Blend 1 cup yogurt, honey and 1/4 of the orange wedges (with peel) in a food processor until smooth. Transfer to a bowl and stir in remaining yogurt. Serve waffles and dipping sauce with remaining orange wedges on the side. Tip: Make the sauce up to 3 days ahead so it will be ready when you need it!
2. Per serving (about 6oz/173g-wt.): 260 calories (40 from fat), 4.5g total fat, 0g saturated fat, 0mg cholesterol, 340mg sodium, 46g total carbohydrate (2g dietary fiber, 27g sugar), 9g protein
Banana Crunch Pancakes
- 1 ripe banana, mashed (about 3/4 cup)
- 1 1/2 cups yogurt
- 2 teaspoons vanilla
- 4 egg whites
- 1 cup flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup Grecian Grove Antioxidant Blend Ambrosial Granola
1. Mash banana well, add yogurt and vanilla and mix
2. In a separate bowl, beat egg whites until peaks form
3. In a second bowl, mix all dry ingredients until well blended
4. Mix wet and dry ingredients together, and then fold in egg whites until just incorporated
5. Pour 1/3 cup scoops onto a hot oiled skillet, assisting as needed to form 3 and 1/2 inch circles. Cook for about 1 minute until bubbles appear on surface, flip and cook another minute.
Serve with favorite toppings