Delicious Breakfast Crepes

Ever since I was a little girl, crepes have been one of my favorite breakfasts.  I love filling each crepe with sweet goodness and then rolling it up.  My favorite filling as a child was maple syrup mixed with a lot of powder sugar.  Now that my taste buds have matured past the sugar overload phase, I love how versatile crepes are- you can make them as healthy or unhealthy delicious as you want.  Luckily, I have found some healthy AND delicious ways to enjoy crepes.

Crepes

I made these crepes with half whole wheat flour and half all purpose flour.  I think these would work using 100% whole wheat flour, but I would suggest using a whole wheat pastry flour or something a little lighter than regular whole wheat.

To the horror of all French people, I’m sure, I did not use butter.  I used coconut oil, and they turned out just lovely.  I just feel so much better eating and feeding my children coconut oil instead of butter.  I try to make the swap whenever possible.

Crepes

As for what goes inside the crepes, the power is in your hands.  Ha ha!  I love filling crepes with greek yogurt and fresh fruit, berry syrup or jam, and for my kids-maybe just a sprinkling on top of powdered sugar.  

Delicious Breakfast Crepes
 
Author:
Ingredients
  • 2 cups flour- I used half whole wheat and half white
  • 4 eggs
  • 1 cup milk- I used unsweetened almond milk
  • 1 cup water
  • ½ tsp salt
  • 4 Tbsp coconut oil melted
  • 4 tsp sugar- I used 2 tsp organic cane sugar and 1 tsp Truvia blend
Instructions
  1. Combine all ingredients in a blender and mix until combined.
  2. Heat a small round fry pan to medium heat- make sure it doesn't get too hot. (If the pan is too hot it is harder to spread the batter around.) Spray with cooking oil and pour about ¼ cup of the batter into the middle of the pan. Immediately tilt pan and swirl the batter around in a circular motion. The point is to make the crepe into a very thin circle.
  3. Let cook for about 1-2 minutes and then flip. Cook an additional 1-2 minutes or until the crepe is cooked through- which will vary depending on how thick your crepe is.
  4. Serve with fresh fruit, yogurt, jam, syrup, whipped cream, and whatever else your heart fancies!

This is a great recipe to get the kids involved, and each child can personalize their own creation.  Enjoy!

Lemon Berry Super Muffins

Lemon Berry Super Muffins

Lemon Berry Super Muffins

It has been raining for days, and days, and DAYS!  I’ve never experienced rain like this until we moved to the Northwest.  I’m grateful, we really REALLY need the rain over here in California, but we are getting a little stir crazy!  Not to mention how all this stormy weather puts me in the mood for baking and comfort food, not the best thing when you’re trying to keep things on the healthy side.  But I love snuggling up to my little sweeties while enjoying something warm and fresh from the oven.  These moments make life perfect.   So while I was wrapped up in a blanket craving something warm, and fresh, and delicious, I knew I had to make muffins.  The problem with muffins, is that they can almost be TOO much of a treat.  You know what I mean, those muffins that are enormous, super light and fluffy, and full of sugar.  I didn’t want to make a muffin that was so full of sugar that we’d all crash an hour after eating them.  So after a little experimenting, I came up with a hearty, super food muffin that fills you up without making you crash later on, but still gives all the satisfaction of warm, fresh, comfort food.

Lemon Berry Super Muffins

These Lemon Berry Super Muffins are whole wheat, have oatmeal, greek yogurt, chia seeds, coconut oil, and berries.  They are less then 100 calories each, 88 to be exact, and extremely filling.  The best part is absolutely no guilt after eating one, or maybe two, because I couldn’t resist.

Lemon Berry Super Muffins

Now, I do have to note that these are not super sweet.  In fact, it is crucial to have enough berries in each muffin to make sure that you are getting a burst of natural sweetness in every bite.  If you find these are not sweet enough for you, by all means, throw in a couple tablespoons of sugar.  I personally prefer a little less sweetness myself, but adjust to your own liking.  On that note, my kids LOVED these muffins and gobbled them up right away.  They loved the blueberries in every bite and made no complaints.  Score for Mom!

Lemon Berry Super Muffins

Next time I make these, I am going to throw a few in the freezer for home lunches.  These will make the perfect whole grain healthy lunch for the kiddos.  They’re happy, and I’m happy that they are getting a healthy and delicious meal.

So, here’s to windy, rainy, snugly days with delicious muffins.


Lemon Berry Super Muffins
 
Author:
Ingredients
  • 1 ½ cup Old Fashioned Oats
  • 1¾ c Whole Wheat Flour
  • ½ t Baking Soda
  • ½ t Salt
  • ½ t Cinnamon
  • 2 Eggs
  • 1 cup Greek Yogurt
  • 1 t Vanilla
  • Zest from one small lemon
  • 1 T Lemon Juice
  • 1 T Chia Seeds
  • ½ c Almond Milk
  • ¼ c Honey
  • ½ c Applesauce
  • 2 T Coconut Oil
  • 1 cup Berries, plus more for topping off each muffin
Instructions
  1. Preheat oven to 375 degrees.
  2. Put the oats in a food processor and pulse until you have an oat flour.
  3. Mix oats, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
  4. Mix eggs, Greek yogurt, vanilla, lemon zest, lemon juice, chia seeds, almond milk, honey, applesauce, and coconut oil in a bowl until well blended. Gently mix in berries
  5. Fold the wet ingredients into the dry ingredients. Stir until combined.
  6. Spoon into muffin tins and add extra berries into each muffin.
  7. Bake for 20 min or until cooked all the way through.
  8. Enjoy!
  9. *You can replace eggs with the equivalent of 2 flax eggs.
  10. *If these are too dense for your liking, you can use half white flour and half whole wheat flour. I personally love whole wheat pastry flour because it is a little lighter than regular whole wheat.