And here the last one recipe for today. When the weather is miserable, all I want is just cook and drink lots of tea 🙂
These crepes are very interesting taste… for me is still like sweet omelette :)). so for next time, I will try to make it little bit thinner.
For the crepes:
5 oz cream cheese, softened
1 tsp cinnamon
1 Tbsp granulated sugar substitute (Splenda, Swerve, Ideal, etc.)
butter for frying
For the filling:
8 Tbsp butter, softened
1/3 cup granulated sugar substitute
1 Tbsp (or more) cinnamon
1.Blend all of the crepe ingredients (except the butter) together in a blender or magic bullet until smooth. Let the batter rest for 5 minutes.
2.Heat butter in a nonstick pan on medium heat until sizzling. Pour enough batter into the pan to form a 6 inch crepe. Cook for about 2 minutes, then flip and cook for an additional minute. Remove and stack on a warm plate. You should end up with about 8 crepes.
3.Meanwhile, mix your sweetener and cinnamon in a small bowl or baggie until combined. Stir half of the mixture into your softened butter until smooth.
4.To serve, spread 1 Tbsp of the butter mixture onto the center of your crepe. Roll up and sprinkle with about 1 tsp of additional sweetener/cinnamon mixture.
Original: egg crepes
Hi, two days, two different and same cookies recipes.
Perfect who loves chocolate and fudge.
Original recipe is here: flourless-fudge-cookies
3 c. powdered sugar
3/4 c. unsweetened cocoa powder
1/4 tsp. salt
4 large egg whites
1 T. pure vanilla extract
1/2 c. semisweet mini chocolate chips
Preheat the oven to 350°F. (~180C)
1.Line two baking sheets with silicone baking mats. Spray mats with nonstick cooking spray. You can also line with parchment paper.
2.In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
3.Stir in the vanilla and egg whites.
4.Whisk just until the batter is moistened.
5.Stir in the chocolate chips.
6.Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (about 2 ½ ” of space between each cookie).
7.Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.
8.Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.
1 scoop of vanilla protein powder.
1. Put all ingredients into the blender, (except water).
2. Mix until all smooth.
3. Use little bit of water if need.
4. Bake in heart shaped pan or in regular pan.
5. Serve with greek-style yogurt and blueberries.
Eggs with vegetables
Home made vegetable sauce
2 slices of ham
1. Fry vegetables with ghee till it soft.
2. Put vegetable sauce and bake for few min.
3. Crack eggs over the vegetable sauce. Sprinkle with salt ant peppers. Put lid on the pan. And bake for few min, till eggs are done.
Inspired and adapted from: