Breakfast:
Crepes with Yogurt Filling
Basic Crepes:
2 eggs
1/2 cup fat free organic milk
2 TBS melted organic butter
1/2 cup water
1/2 tsp vanilla
1 cup all purpose or white wheat flour
1/4 tsp salt
1 TBS sugar
(For a savory version omit the sugar and vanilla and add herbs).
Beat together wet ingredients then add the dry. Batter should be thick enough to coat the back of a spoon. It's best to refrigerate the batter for an hour before making the crepes. Use a 10" non stick pan. Warm pan over medium heat. Melt a little butter in the pan and swirl. Add only about an ounce of batter and swirl around to coat the bottom of the pan. It will be very thin. They cook very quickly, in about 30 seconds per side. The leftovers can be stored in ziploc bags for several days after they have cooled. I put wax paper between them.
The possibilities for filling are nearly endless. I like to mix together Fage Fat Free yogurt with just a little bit of Lyle's Golden Syrup for filling. You can add banana slices, too. Another yummy idea is to fry a cut up apple in a smidgeon of butter with a sprinkle of cinnamon and nutmeg.
Lunch:
Salad with Baked Salmon
I used the leftover salmon from dinner last night and crumbled it on top of some romaine lettuce. I shredded a carrot and sprinkled a little gorgonzola cheese over the top. I whisked together balsamic vinegar and olive oil for dressing.
Supper:
Barley Vegetable Chicken Soup
from Better Homes and Gardens Soup magazine
Crusty Homemade Dinner Rolls (recipes vary according to bread machine)
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