Yogurt with Honey, Pecans and Gingersnap Cookies

Giulia Doyle — Wed, 15 Jul 2015 12:49:08 +0000

This year we expanded our CSA beyond fruits and vegetables to include fresh eggs and something special. We’ve received cheese, maple syrup, jam and this past week some raw honey. I love honey – simply drizzled on buttered toast or over plain Greek yogurt. It’s like this sweet golden magic sticky substance. So that’s what I did here, I drizzled it over yogurt – except that I added some chopped pecans and some crumbled gingersnap cookies. Is it dessert, or breakfast? You decide.

Feel free to add any kind of nuts you like and whatever cookie leftovers you might have lying around. No recipe needed. For a healthier options, swap in some fresh berries or cherries instead of the cookies. Enjoy.

Crêpes with Whipped Cream, Pecans and Maple Syrup

Giulia Doyle — Wed, 29 Oct 2014 13:25:23 +0000

Growing up, Halloween was not a holiday we celebrated, but when I moved to Canada 11 years ago I embraced it. My kids also look forward to it, the decorations, the treats and the costumes. When the Land of Nod asked me if I wanted to try their Meri Meri Halloween kit I was excited. The collection is charming, uses lovely quality paper, fun motives and isn’t cheap looking. I shared two recipes with them and these crêpes were part of the post. While these crêpes are sweet like cupcakes, cake and cookies, they are not a typical Halloween treat. I also like that they have a distinct fall flavour. They would also be great as a very decadent breakfast option.

As you can see, hot crêpes and whip cream should be consumed right away, not photographed. While they still tasted great, they do look messy and sad in above picture ;). Anyway, try them and have some fun with Halloween. The kids and I really enjoyed setting up early Halloween decorations.

Crêpes with Whipped Cream, Pecans and Maple Syrup

Prep Time: 45 minutes

Cook Time: 20 minutes

Yield: 8-10 crêpes depending on how thin you can get them.

Ingredients

200 g flour
salt
4 eggs
200 ml milk
200 ml water
vegetable oil
1 cup chopped pecans, toasted in pan
whipping cream
maple syrup

Instructions

Combine flour and pinch of salt in a medium sized bowl. Mix eggs, milk and water in a measuring cup and mix with flour, starting with a well in the centre of the flour. Mix until well combined and there are no lumps. Let rest about 30 minutes at room temperature.
While waiting, whip as much cream as you think you'll need (I used one cup) until you have firm, but soft tips. Mix in a table spoon of maple syrup. Set aside.
Chop your pecans and toast them on low heat for a couple of minutes. Set aside and let cool.
Once batter has rested, heat a medium frying pan on medium-high heat with a teaspoon of oil. Add a ladle of batter and tilt pan until the bottom is covered evenly and thinly with batter. Let cook until batter looks almost set on top. Use a silicon spatula and gently lift crêpe and flip. Cook another minute or so or until other side is golden. If the crêpe doesn't release easily to flip, wait a little longer as it's not yet done. You can also flip the crêpes with the pan if you dare.
Keep the crêpes on a plate and put in warming oven until all are done. Serve with whipped cream, sprinkled with chopped pecans and a generous drizzle of maple syrup.

Notes

My whip cream looks really messy in the pictures. The hot crêpes will make the whip cream liquify again, so serve immediately for prettier serving. This is a result of taking photos instead of eating fresh crepes

/2014/10/29/crepes-with-whipped-cream-pecans-and-maple-syrup/

Land of Nod provided me with the party and decor items. I was not asked or paid to write this post. All opinions are my own.

pecans – Audrey's 74

Yogurt with Honey, Pecans and Gingersnap Cookies

Crêpes with Whipped Cream, Pecans and Maple Syrup