Recently I discovered a couple new cookbooks with which I have been indulging in reading, perusing photos and trying recipes. I'm of the mindset now to attempt to make our meals, snacks and overall lifestyle more healthy (don't get me wrong-there will still be good cheese, wine and sweet baked treats in the mix every now and then, just not as often and a lot more healthy in between). Honestly, I find I just feel and function better (I'm also exercising way more on a regular basis which helps), less energy lows and overall less "blah" that used to come after a day of grazing on not so healthy items. That said, I recently tried this recipe for a weekend brunch meal and it was a thumbs up review from everyone around the table. As per the title of this post-we left out the ricotta (didn't have any in the house and not really convinced the kiddos would have loved it).
I know for most of us stone fruit season may have already passed, but I thought I would still share this tasty recipe for those who are lucky enough to have a longer season with these fruits available or who just want to file this recipe away for next year (or try with an alternate fruit now) .
The cookbook is "My Family Table" by Eleanor Ozich and it's written with a wholefoods approach to family cooking/baking and is kiddo friendly-exactly the type of cookbook I am looking to gather more of. I bought it after quickly flipping through the pages to see recipe after recipe of not too intimidating instructions, healthy modest ingredient lists and neighbouring stunning photos, I was swooning-done deal (see below for more snippets of this book)! And you know what, this recipe doesn't disappoint at all in the taste department, with being so much better for you, I could feel good (literally) about serving it to the fam.
Sweet Almond Crepes With Stone Fruit & Honey | Ingedients
*I doubled the recipe for our family of four.
For the filling
4 Large nectarines or peaches peeled and sliced into wedges (I used peaches and left the peel on)
1/4 Cup honey (I used unpasteurized)
Juice of 1/2 lemon
1/2 Cup Ricotta Cheese
For The Crepes
5 Free-range eggs
1/2 Cup almond meal (I used rice flour for the second batch I made and it was slightly better with holding together upon flipping)
2 Tbsp. corn flour
2 Tsp. Honey (I used unpasteurized)
1 Tsp. pure vanilla extract
A pinch of sea salt
Preheat oven to 350 degrees.
To make filling, arrange fruit in baking dish and drizzle with lemon and honey. Bake for 20 minutes or until softened and slightly caramelised. Remove from oven when done and keep warm.
Add crepe ingredients to food processor or blender and blend until smooth.
Grease a large frying pan over high heat (I melted a bit of butter in the pan before cooking each crepe). Reduce heat to low and add 1/3 cup of the crepe batter to the pan, swirling around to coat the base (I found that as I went just pouring an eyeballed amount from a spouted bowl worked better and I did not do the swirling). Cook the crepe for 1-2 minutes each side or until golden.
Repeat with remaining batter. To serve, fill each crepe with warm fruit and some ricotta and enjoy warm. As mentioned above we skipped the ricotta (Greek yogurt would also be a yummy substitute) and instead opted to just do the fruit with a dusting of cinnamon and a drizzle of honey (and the kids opted to also add a little dusting of icing sugar too-it was the weekend after all:).
And because I just couldn't help myself, here is a tiny peak at a few other tasty recipes in her book-yum!
Vanilla and Peanut Butter Granola
Sweet Coconut & Blackcurrent Muffins
Oat Slice Sweetened With Jam
Potato Bake With Rosemary & Cheddar
Wonderful French Onion Soup
(This would be perfect for a crisp fall day)
Salted Banana & Almond Butter Caramel Mousse
Massaged Kale Salad With Toasted Pecans, Ricotta & Chilli Vinaigrette
(I plan to try this one soon)
Baked Eggs With Tomato, Spinach & Mozarella
(And this one too)
Banana Oat Hot Cakes
(How simple is this recipe? When was the last time you saw one in a cookbook with 3 ingredients-fabulous!)