Hi peeps! How are you all doing? It’s Thursday and I know you’re all happy since it’s almost the weekend! I don’t have big plans other than getting the house ready for a guest that will be staying with us for a few days next week. I’m one of those
weird people that gets all stressed out before company arrives since I want my house to be perfect. I actually start deep cleaning many days in advance but somehow I still manage to be doing last minute things. I promised myself this time will be different….I’ll tell you how that goes next week 😉
I have considered hiring a cleaning person to help me at least once a month but I’m still hesitant. Knowing me, I’ll be cleaning the house for the cleaning lady! I don’t mind cleaning at all, in fact, I enjoy it! Between my full time job, cooking dinner (not every night but at least 3 to 4), part time portrait photography business and this lovely blog, I find it hard to keep up and cleaning is the least of my priorities. I still do it. Don’t get me wrong but I would rather be doing other fun things ;).
I don’t know why people get intimidated by crepes. They are one of the easiest thing to make! I really like them since they don’t require lots of flavor to be good and are not overly sweet. This helps the filling or topping be the star! Mixing berries gives this dish an extra depth of flavors that you would not find using one type of berry otherwise. However, using one type of berry does not make it much less delicious.
These crepes were inspired by a recipe that my mother in law shared with me. I made a few adaptations to make them healthier just the way I like them and I’m sure you will too
- 3/4 cup berry medley, frozen or fresh
- 1/4 cup water
- 1 to 2 packets of no calorie sweetener (I use stevia)
- 1.5 teaspoons cornstarch
- 4 egg whites
- pinch salt
- 1/3 cup white whole wheat flour
- 3/4 cup almond milk
- 1/2 tsp. almond or vanilla extract (your preference)
- Dissolve the cornstarch in 1 tablespoon of water, set aside.
- In small saucepan, add the berries, water, and sweetener to a boil. Reduce heat.
- Stir in cornstarch mixture. Bring back to boil over medium-low heat and cook until thick and bubbly. Turn off heat.
- In a medium bowl add the eggs and salt. Beat with a whisk until light and frothy. Whisk in flour and combine thoroughly, making sure any lumps are broken up and batter is smooth. Add almond milk and almond/vanilla extract. Blend thoroughly.
- Coat with cooking spray and heat an 8-inch nonstick skillet over medium-high heat.
- Add 1/3 cup of the batter and move the pan in a circular pattern to coat it with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.