Category Archives: Desserts

Lazy Day Crepes


Eggs

One egg is an oeuf | Photo by HealthyandLazy

My wife and I spent this Christmas in Paris, visiting museums and playing in the snow.  And while the art and architecture and atmosphere are great, what really sets Paris apart is the food.  Traveling on a budget, we frequented the sidewalk vendors and whole-in-the-wall sandwich shops way more than the fancy Parisian restaurants.

We were lucky to have a great little Panini/Crepe stand right by our hotel in the Latin Quarter.  It was probably 4 ft by 4 ft and was painted bright yellow, with a large sign reading “Open 24 hrs a day.”  In typical French fashion, it was closed a lot.  BUT, when it was open, I was drawn to it like Barry Bonds to steroids.

I’ve been going into crepe withdrawals the last few months…

Ever since I saw the crepes that Liz at Veg made, I’ve been itchin’ to try them for myself.  Sunday afternoon seemed as good a time as any.

I used the same recipe she did, which was borrowed from Stolen Moments.

It’s a simple recipe (you probably already have the stuff lying around), and they are surprisingly easy to make.  I always thought you had to have one of those big flat things that I saw guys in France using.  Not true.

I used a small 9″ pan, poured the batter and swirled it around until it covered the flat of the pan.  A fork flips them nicely and once you get into a rhythm, you can crank ’em out pretty fast.

There are plenty of ways to stuff them after their cooked – we made some with nutella, some with strawberry preserves, some with mozzarella cheese and a few lightly sprinkled with sugar.  They were all great.

I also halved the recipe from stolen moments, and it still made a ton of crepes (probably 10 or so) – more than a snack for us, so we slipped one to our lazy pooch, Oliver.

Crepes with Nutella

Crepes stuffed with Nutella | Photo by HealthyandLazy

Here’s what you need (for the half recipe):

  • 3 eggs
  • 3/4 cup flour
  • 3/4 cup milk
  • 1/8 cup sugar
  • 2 tablespoons melted butter
  • 1/8 tsp of salt (2 or 3 shakes)
  • 1 tsp of vanilla extract
  • toppings (Nutella!!)

Here’s what to do:

Step 1) Mix all of the ingredients in a blender, or with a whisk, but make sure to get all the flour lumps out.

Step 2) Melt a small amount of butter in your pan before the first crepe, and then pour in about 1/4 cup of batter, swirling the pan so that the batter covers the entire flat part of the pan.

Step 3) It’s time to flip when the outsides of the crepe looks dry but the inside is still wet.  This usually takes about 1-2 minutes.

Step 4) Flip and cook the other side for another 1-2 minutes.

Step 5) Remove from pan and add your favorite topping.  Repeat (but don’t add butter each time, once is enough).

Crepe

Ready to flip | Photo by HealthyandLazy

Done crepe

Ding ding done! | Photo by HealthyandLazy

I loved these crepes.  They’re an anytime food – add tomatoes and mozzarella in the morning and you’ve got yourself a breakfast crepe.  Add some lemon juice and sugar and you’ve got yourself an afternoon crepe.  Nutella makes an awesome dessert crepe.

And best of all, they are Oliver approved… and he’s a picky eater.

Skeptical Oliver

Skeptical Oliver | Photo by HealthyandLazy

 


My Top 3 Healthy Desserts


My three favorite food groups are, in order of favoriteness, ice cream, Juicy Juice and sweet potatoes.

That’d be my last meal request, if I was ever so unfortunate as to find myself in place that has last meal requests.

I’ve reigned in my Juice Juice addiction, for now – it costs significantly more than $0, so I’ve been sticking with water.  Once I’m one of those bigwig journalists with the six-figure salary (including the right of the decimal), I’ll fill jacuzzis with the stuff.  And sweet potatoes are limited by the fact that it takes time to make it edible, and time doesn’t fit into my schedule at the minute.

So I’m left with ice cream, which is always easy, always delicious, always cold.  And I’m not sure what the amount of ice cream consumed by the average American is, but if I’m not in the 90th percentile, I’d be surprised.

So today’s post is a rumination on healthy ways to kick the ice cream habit, but still have creamy, tasty treats on a daily basis.

Let’s start with some product placement for which I don’t, but should, get paid for.

Talenti Sorbetto

Talento Sorbetto | Photo by HealthyandLazy

This stuff is delicious – and it’s vegan, fat-free, HFCS-free, sugar-free, gluten-free and free of lots of other things as well.  In line with our upside-down food production system, the fact that this has nothing in it makes it pretty expensive.  It goes BOGO at Publix, though, so I’d snatch ’em up if you get the chance.  The wife and I can knock one of these back together in one sitting, not that we did last Friday afternoon.

Have less money?  Here’s another idea, courtesy of a family friend: plain Greek yogurt with cinnamon and honey.  Greek yogurt is all the rage at the moment.  Go to the grocery store late at night, when the old folks and soccer moms are gone, and you’ll see  all the hipsters with Chobani in their Earth-friendly totes.

I’ve been eating this regularly, and it’s a great stand in for ice cream (fat-free as well, if you care about that sort of thing).

Greek Yogurt

Greek Yogurt, Honey and Cinnamon | Photo by HealthyandLazy

Last but not least, we’ve got some vegan banana ice cream.  I’ve made it, but didn’t take pics, so I’ll borrow from a good friend and super blogger, the Homemade Chocolatier.

The idea is simple – freeze a banana, then put it in a food processor until it’s blended smooth, and it has all the creamy of ice cream and none of the dairy (and almost none of the fat).  You can add in other things, like cocoa powder, peanut butter or, in my case, a packet of hot chocolate mix to make it even better.

I know, I know, mashed banana doesn’t sound like the best dessert/desert, but I swear it tastes more like soft serve ice cream than fruit.  Check out her post for more details.

 

Pre-blend
Pre-blend | Photo by Homemade Chocolatier
Post-blend
Post-blend | Photo by Homemade Chocolatier

That’s it for now, folks.  If you’ve tried any of this, let me know what you think in the comments section.  One lucky commenter will be selected at random to win a free virtual high-five courtesy of yours truly.


Vegan Black Bean Brownies


Bahhh… I did it again.  I have this thing where I pull out my camera, snap a bunch of shots and then realize days later that the memory card isn’t/wasn’t in the camera.  This time, I managed to take a few before removing the card, so I’m not completely picture-less, but still.  I think this was the third time I’ve done it.  What’s that saying?  Fool me once, shame on you… Not sure if it applies if I’m fooling myself.  Whatever.

So here I am, with a cool post and nothing to show for it.  I saw a post over at Spatoola about black bean brownies, and she has the common sense to use cameras with memory cards, so check over there for finished-product pictures.

Puree of Black Bean

Black Bean Goo | Photo by HealthyandLazy

I had never heard of black bean brownies, and the very idea sounded preposterous.  Spatoola claims you can’t taste the beans (she’s right), and I decided to give it a shot.  I mean, I like black beans and I love brownies – it has to work, right? Continue reading


Puppy Chow


Puppy Chow Recipe

Chocolately, Peanut Buttery Puppy Chow | Photo by HealthyandLazy

Every once and a while, you’ll see one of those recipes that combines a strange collection of ingredients into a harmonious, delicious creation.  Foreign food groups will mingle and the flavors will bounce off one another with zeal.

This isn’t one of those recipes.

As good as it is, anything covered in chocolate, peanut butter and sugar isn’t really groundbreaking.  But this is worth making, nonetheless.

It’s called Puppy Chow, and it’s not my invention.  It a side-of-the-cereal-box type of recipe, but it fits the theme of this blog nicely.  It really is healthy and lazy. Continue reading


Cafe Mocha?


If you’ve never had a cafe mocha, I’m about to let you in on the secret.  It’s the perfect drink for those chilly winter nights – when you crave something sweet and chocolaty, but also need a kick of caffeine to keep you going.  It’s a simple thing, really, but one that many people never think about.

Here’s what you’ll need:

  • A cup of coffee, brewed however you like.
  • One packet of instant hot chocolate mix (any brand)
  • Whipped cream or marshmallows

Here’s what to do:

Step 1) Brew your regular morning cup of coffee (without the sugar), but don’t fill your mug all the way to the brim.

Step 2) Mix in a packet of hot chocolate mix (we’d recommend Ghiradelli brand, but Swiss Miss is good too).

Step 3) Top with whipped cream or a few marshmallows.

Step 4) Drink.

Cafe Mocha

Nothing like a little Cafe Mocha to start your day.

It’s probably important to reiterate – you don’t need to add sugar to your coffee, the hot chocolate mix is plenty sweet enough.  There’s lots of optional variations, too.  Add some cinnamon, experiment with flavored creamers, melt in some milk chocolate.  And for the sticklers out there, you’re right.  This isn’t healthy.  BUT, it is simple and delicious, and that’s good enough for us.



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