|Wholewheat Crepes with Blueberry Compote|
Weekend Wholewheat Crêpes with Blueberry Compote
1 c Wholewheat Flour
1/4 t salt
2T sugar (opt)
1 c Milk (You can substitue some water in a pinch, I did in desperation years ago and it was fine. I had a Quebecois beau years ago who's grandmother did half/half water/milk)
1 zested orange (washed)
1 Vanilla Bean's seeds (or 1 t Vanilla Extract)
1 T melted butter for batter and more for the pan.
Mix all the ingredients and let rest for half an hour.
Melt butter in a small bowl and have a silicon brush ready.
Gently coat the pan with butter (D is not using the brush, he smears)
Pour 1/4 cup of batter or 1cm under the level of a typical soup ladel into the pan which you are holding up at an angle. Start to spin the pan gently to spread the batter evenly and thinly. Do not worry abou the first one. The first one is always a mess and resembles America's map. Shimmy it around. When it moves, use your fingers and check that it's slightly brown. Flip.
Blueberry Compote for Crepes
1 c Blueberries, fresh
1/2 c Orange Juice
1/4 c Vanilla Sugar (Sugar you stick you Vanilla Pods in after you scrape the seeds out)
1-2 T Water (maybe)
Now this is complicated so watch out. Put that stuff in a small pot and bring it to a boil. Turn off heat and cover and set aside. That's it.
If you want it thicker, you could slurry 1/2 t of Corn Starch with the Water and add it but we did not want it gloopy or too too jam like.
|Pan Fried Brussel Sprouts|
D hates Brussel Sprouts. He reluctantly puts up with it but it is much easier for him when I eat them when he is away, :^P. This won't be my whole meal but probably a big part of it.
Pan Fried Crispy Brussel Sprouts
1 lb Fresh Brussel Sprouts
1 T Olive Oil
Course Sea Salt and Pepper
Wash and trim the stem ends of each Sprout and remove any old outter leaves.
Slice the Sprouts in half. I made the daft mistake of slicing in half after and nearly burned all my fingers.
In a small sauce pan, bring 1/2 inch of water to a boil and place the Sprouts in a steamer basket in the pot and cover. Steam for 4 minutes. Or with a sprinkle the Sprouts with water and microwave in a bowl for 2-3 minutes.
In a non stick pan, heat the Olive Oil on Medium High heat. Place all the Sprouts in the pan cut side down and spread out. Let sizzle for at least 2-3 minutes before turning. Shimmy the pan around but no flipping. Let them brown and crisp up. Flip each one or just toss around randomly.
Serve hot with a dash of coarse Sea Salt and Pepper. MMMMMM
I tossed them with Canellini Beans, Quinoa and Onions with Herbs and Greens MMMMMM