I saw a blog with crepes layered with some pumpkin cream filling and it reminded me of baumkuchen. I used to love it. I looked into making it but it seems way more difficult than stacking crepes. Not the same, I know. It also reminded me of something I used to make for parties. It originally came from Mabel Hoffman’s Crepe Cookery book, but I have made many tweaks to arrive at the following:
* Exported from MasterCook *
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large egg
1 tablespoon dried egg
1 tablespoon water (Or just use 2 eggs)
1 cup flour
1 cup 1% low-fat milk
1/8 Teaspoon salt
1/8 Cup Canola oil
8 ounces fat-free cream cheese
2/3 cup fat-free cottage cheese
1/2 cup minced red onion
1 tablespoon minced garlic
65 grams dried beef slices — finely chopped
50 grams green bell pepper — finely chopped
1/4 teaspoon oregano
1 teaspoon parsley
1 teaspoon worcestershire sauce
28 grams pecans — toasted and chopped
Mix crepe batter in a blender. Spoon about 3 Tablespoons of batter into skillet and swirl evenly. This should make 9-10 crepes. Combine all filling ingredients except beef and bell pepper in a food processor and blitz until smooth. Stir in beef and pepper. Spread filling over each crepe. Stack the crepes neatly. Sprinkle pecans around the edge.
The missing wedge represents two slices of about 100 calories each. They have been removed to protect our nut allergy sufferer. The two youngest girls in my life will be joining us for dinner, so the long-awaited tea party is called for. This is just one of several items on tonight’s menu.
Another quick one is 80g low fat cheddar-jack, 32 g chopped green onion, 3 tablespoons Avocado Oil Mayo mixed and spread on 3 Carb balance flour tortillas. Roll the tortillas and cut into 8 pieces each, resulting in 25 calories per bite.
Lunch today is chili size, yum!