14
Savory Crêpes
This is a great all-purpose crêpe, ready for your favorite fillings
Makes 5 cups crêpe batter, about 20 crêpes
6
eggs
1½
cups unbleached, all-purpose flour
1
teaspoon kosher salt
2
cups milk
½
cup unsalted butter, melted
1
tablespoon fresh chives, finely minced
Place eggs, flour, salt and milk in the blender jar. Blend on Liquefy for
about 30 seconds. Scrape the blender jar well and blend again for
another 30 seconds. With the blender running, add the melted butter and
continue to blend for 30 seconds. Stir in the chives.
Allow batter to rest for at least ½ hour before using. Crêpe batter will
keep for up to 3 days.
To make the crêpes, preheat an 8- or 10-inch nonstick skillet or crêpe pan
over medium heat and coat lightly with cooking spray. Tilt the pan and
pour in just enough batter to cover the entire surface of the skillet (about
2 to 4 tablespoons). Cook until the edges just start to brown, then turn
the crêpe over and cook on the other side for about 30 seconds. Crêpes
can be made and stacked with a sheet of waxed paper or plastic wrap
between each one. Wrap stack in plastic wrap and refrigerate for up to 1
week until ready to use.
For Sweet Crêpes
– omit the chopped chives and add ¼ cup of
granulated sugar and 2 teaspoons pure vanilla extract to the above
recipe.
Nutritional information per crêpe:
Calories 112 (56% from fat) • carb. 8g• pro. 4g • fat 7g
• sat. fat 4g • chol. 79mg • sod. 98mg • calc. 39mg • fiber 0g
Pumpkin Pie with Graham Pecan Crust
The traditional holiday favorite is made with a cookie crumb crust
for a crunchy change.
Makes 8 to 12 servings
Crust
½
cup pecan halves
6
graham cracker squares, broken into 1-inch pieces
3
tablespoons granulated sugar
¼
cup unsalted butter, melted
Pumpkin Filling
2
large eggs
½
cup brown sugar
1
can (12 ounces) evaporated fat free milk
1
can (15-16 ounces, 1½ cups) solid pack pumpkin
(not pie filling)
1
tablespoon cornstarch
¼
cup maple syrup
1
tablespoon vanilla extract
1
teaspoon cinnamon
½
teaspoon ground ginger
½
teaspoon ground allspice
1
⁄
8
teaspoon freshly grated nutmeg
Preheat the oven to 375°F.
Place the pecans in the blender jar; cover the blender jar. Pulse on Chop
8 to 10 times to chop finely. Remove and reserve. Place graham cracker
pieces in the blender jar; cover the blender jar. Pulse on Chop 5 times to
break up the cookies, then blend on Chop for 10 seconds to pulverize;
add the reserved chopped nuts and granulated sugar. Blend on Mix until
nuts are evenly and finely ground. Transfer to a 9-inch deep-dish pie
plate. Add the melted butter and stir to combine. Press the cookie/nut
mixture evenly onto the sides and bottom of the pie plate. Bake in the
preheated 375°F oven for 5 minutes. Remove and let cool on a rack while
continuing. Lower the oven temperature to 350°F.
Place the eggs and remaining ingredients in the blender jar in the order
listed; cover the blender jar. Blend on Mix until smooth, about 10 to 15
seconds. Pour the pumpkin mixture into the prepared pecan graham
crust. Bake in the preheated 350°F oven for 55 to 60 minutes. Center of
the pie may appear slightly jiggly – it will continue to set as the pie cools.
Place the pie on a rack and cool completely before serving. Refrigerate
after completely cool.
Nutritional analysis per serving (based on 12 servings):
Calories 191 (37% from fat) carb 27g • pro. 4g • fat 8g
• sat. fat 3g • chol. 46mg • sod. 73mg • calc. 117mg • fiber 2g
Coconut Cream Pie
A cross between a custard pie and a cheesecake, this pie is
delicious and simple to prepare. Serve with a dollop of
freshly whipped cream for pure indulgence.
Makes 8 to 12 servings
4
ounces vanilla wafers or ginger snaps, broken into quarters
4
tablespoons unsalted butter, melted
