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The Undercover Cook
Full-time mom & marketing manager in search of interesting food choices, smarter eating and the latest food trends even when time is in precious short supply.
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Monthly Archives: February 2012
Nutella Stuffed Crepes with Strawberries
I have to admit I have always avoided making crepes. They are so delicate and thin that they seem like they would be really fussy to try to make. Turns out I was wrong about crepes. They are as easy to make as basic pancakes!
Crepes are a delightful treat to make when you want an extra special breakfast or brunch dish. They are a really versatile. You can fill them almost anything. Today I made a basic crepe recipe from my Ultimate Southern Living Cookbook and dressed them up with Nutella (a chocolate hazelnut spread usually sold in the peanut butter section of the grocery store), strawberries and sprinkle of powder sugar. Talk about delicious!!
This is a great recipe to surprise your sweetheart with on Valentine’s Day morning. You can make the crepes on Sunday and store them in the refrigerator until Tuesday morning. Give the crepes a quick reheat in the microwave then add the nutella, strawberries and a sprinkle of powdered sugar right before serving. Voila! Fancy special breakfast achieved!
Nutella Stuffed Crepes with Strawberries
- Basic Crepes (recipe below)
- Nutella
- strawberries
- powdered sugar (optional garnish)
Make 1 recipe of basic crepes.
Spread each crepe with Nutella. Fold the opposite sides over. Place crepes onto serving plates. Top with strawberries and a sprinkle of powdered sugar.
Basic Crepes
Prep: 5 minutes - Chill: 1 hour - Cook time: 1.5 – 2 minutes per crepe - Makes: 16 (6-inch) crepes
- 1 cup all purpose white flour
- 1/2 teaspoon salt
- 1 1/4 cup milk
- 2 large eggs, well beaten
- 1 tablespoons butter, melted
- non-stick cooking spray
In a mixing bowl whisk together flour, salt, milk and beaten eggs until smooth. Stir in butter. Cover and chill for at least 1 hour.
Heat a 6-inch non-stick skillet on medium high heat. Spray pan with non-stick cooking spray.
Add 2 tablespoons of batter to the pan and turn quickly in all directions so that the batter evenly coats the bottom of the pan.
Cook for 1 minute flip crepe and cook for another 30 seconds -1 minute. Place cooked crepe on a plate . Repeat the process with the remaining batter.
Enjoy crepes immediately while warm or store in the refrigerator for up to 2 days or in the freezer for up to 3 months. To store crepes, stack crepes between sheets of wax paper and place into an airtight container of a ziplock bag in the refrigerator or freezer.
Other Recipes You Might Enjoy!
Banana Bread with Nutella Swirl
Multigrain Blueberry Pancakes
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Roasted Sweet Potato Ravioli with Brown Butter and Walnut Sauce
It is Valentine’s Day weekend so I want to make something sweet for my sweetie. Chocolate desserts are so expected for this holiday I decided to try something savory sweet – Roasted Sweet Potato Ravioli with Brown Butter and Walnut Sauce.
This recipe isn’t hard but assembling all the ravioli takes some time. So you might want to save this dish for a leisurely weekend when you have some time.
The first time I had Sweet Potato Ravioli it was served as a main course. I like to serve it as unique side dish. You, of course, can serve it up in any manner you like.
Happy Valentine’s Day weekend everyone!
Roasted Sweet Potato Ravioli with Brown Butter Sauce
Prep time: 30 minutes - Cooking time:1 hour - Makes: 4 servings
- 3 lbs sweet potatoes, peeled and diced
- 1/4 cup olive oil
- 3/4 cup ricotta
- 2 teaspoon fresh thyme
- 2 cloves garlic, pressed through a garlic press
- 2 tablespoons shredded parmesan
- 1 egg, whisked
- 1/4 teaspoon nutmeg
- 2 packages refrigerator wonton wrappers
- 1 egg, whisked
- 1/2 cup butter
- 1/2 cup walnuts, roughly chopped
- 1 teaspoon fresh thyme
- 2 green onions, diced
Preheat oven to 425° F.
Place diced sweet potato in a bowl. Toss with olive oil. Pour potatoes onto a baking sheet. Bake for 25-30 minutes or until tender.
Transfer roasted potatoes to a bowl. Add ricotta, thyme, garlic, Parmesan, egg, and nutmeg. Mash with a potato masher until smooth.
To assemble raviolis, place 2 teaspoons of the sweet potato mixture on a wonton wrapper. Moisten the 4 edges of the wonton with a whisked egg then place another wonton on top. Press the extra air out while pressing the sides of the two wontons together. Repeat until all 60 ravioli are assembled.
In a large skillet melt butter. sizzle until butter starts to turn brown. Add walnuts and sizzle them for 30 seconds. Add green onions and 1 teaspoon fresh thyme, remove from heat and set aside.
Bring a large pot of water to boil. Cook the ravioli in batches for 2-4 minutes or until tender. Drain very well. add to skillet with brown butter and walnuts. Toss until well mixed. Serve and enjoy.
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Savory Sausage and Cheese Breakfast Muffins
I am always on the hunt for interesting new breakfast ideas particularly ones that incorporate protein instead of just straight out carbs. I found a recipe for Savory Breakfast Muffins over on The Comfort of Cooking.
I decide to healthy the recipe up a bit with a few little changes. I swap out pork sausage for turkey sausage and used a white and wheat flour blend instead of Bisquick among a few other tweaks. The result was a tasty cheesy sausage biscuit.
My family really enjoyed this change of pace a breakfast. I hope yours will too.
Savory Sausage and Cheese Breakfast Muffins
Prep time: 5 minutes - Cook time: 35 minutes - Makes: 16 muffins
- 1 lb turkey breakfast sausage
- 1 tsp. chili powder
- 1 cup all purpose white flour
- 1 cup white whole wheat flour
- 1 1/2 tablespoon baking powder
- ½ tsp. salt
- ½ tsp. pepper
- 1/4 tsp. garlic powder
- 1 1/2 cups shredded cheddar cheese
- 1 tbsp. fresh thyme leaves
- 3 eggs, whisked
- 1 1/2 cups milk
Preheat oven to 375º F. Line one medium-sized-cup muffin tin with paper liners and set aside.
Saute sausage crumbling the sausage with a metal spoon as it cooks. Drain excess grease and place in a large bowl.
Add white all purpose flour, whole wheat flour, baking powder, salt, pepper, garlic powder shredded cheese and thyme leaves. Toss together with a fork.
Add eggs and milk to the other ingredients in the bowl. Mix well.
Scoop 1/4 cup of the muffin mixture into each preprepared muffin tin. Bake for 25 minutes. Allow to cool completely. Serve and enjoy!
Other Recipes You Might Enjoy!
Multigrain Blueberry pancakes
Banana Oatmeal Muffin
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