Today I’m very excited about 2 things: a GIVEAWAY, and an excellent crepe recipe! Crepes are a little slow to cook…what if you had a shiny new slow cooker to make the filling? I think if I had one, making the crepes would be super easy!
Today’s giveaway if a fun contest. I was contacted by Slim Kicker, a website/app that encourages healthy lifestyle, and helps you get there. I find that setting little goals gets you far in the long run.
About SlimKicker: SlimKicker is a diet tracker and game that turns your diet and fitness goals into a level-up game with points, rewards and challenges. You level up by tracking healthy calories and exercises, and completing challenges such as quitting soda for a week. They also have recipe suggestions for many diets as well.
The contest: SlimKicker is looking for your ideas of challenges that could be part of their ap! All you have to do is post a fun, creative fitness or diet challenge in the comments section of this post, and SlimKicker will choose their favorite, which will be added to their website!
The winner will receive a lovely new slow cooker!
All entries must be received by Sunday July 29th. The winner will be announced early next week.
This contest is open to residents of Canada and the USA.
In the interest of full disclosure, I am not being compensated for this post–but I love the idea of being goal oriented, seeking healthy calories, and one of you lucky readers winning a slow cooker!
Please participate and help to spread the word! I feel like I might be inspired to take on a bunch of challenges myself!
Now, onto the crepes!
I love crepes! If they weren’t so time-consuming, I think I’d eat them every day. That said…really, they don’t take that much time. It’s just that they’re so delicious that they go so fast…and you need to make them one at a time. But I love them. They are the perfect base to stuff with whatever you’ve got around. Everything but the kitchen sink–cook it, throw it in a crepe, and suddenly you’ve got a very classy meal.
This combination today is particularly delicious: caramelized onions, Portobello mushrooms, figs and arugula. Yum! I love this combination of sweet and savory.
Remember to enter the contest by Sunday night!
- Crepe Batter Ingredients:
- 2 cups spelt flour (or flour of choice)
- 4 eggs
- 1 cup milk (I used almond)
- 1 cup water
- 4 T coconut oil (or butter…or oil of choice) + extra for crepe pan
- ½ t salt
- Filling Ingredients
- 2 large Vidalia onions, peeled and thinly sliced
- 2 Portobello mushrooms, washed and cut into 1″ chunks
- 6 figs, cut into ½” chunks
- 4 handfuls of arugula
- 4 T balsamic vinegar + extra for serving
- ¼ c white wine (alternately use some broth, or even just water)
- Start by making the crepe batter, because it’s best to keep it in the fridge for at least an hour before using it. It helps it to get nice and thick and bubble-free.
- whisk together all wet ingredients
- add dry ingredients and whisk or use an immersion blender or blender to get it super smooth
- cover with plastic wrap and refrigerate (you can skip this step, but your first few crepes might not be winners)
- Prep all your veggies. If you are using dried figs, let them sit in ⅓ cup boiling water for a at least 15 minutes to soften them.
- heat onions over medium for about 10 minutes until they start to soften, adding balsamic vinegar and wine/broth, stirring occasionally
- minutes in, add the mushroom and fig pieces (and fig juice, if you rehydrated them in water)
- turn heat down to low, and cover, stirring occasionally, and adding a little bit of wine/broth as needed (you want to keep it moist, but not too wet)
- When it’s time to make the crepes:
- make sure your pan is well oiled (I used a GreenPan, which worked great–I covered it in coconut oil, and didn’t need to re-coat the whole time). Depending on the non-stick quality of your pan, you may want to re-coat with oil between crepes.
- heat pan to just below medium, and use a ⅓c measuring scoop and pour into center of the pan. Pick up the pan immediately, and angle the pan so that the batter spreads to a nice round shape (about 9-10″ in diameter)
- flip it with a nice big spatula when you see bubbles and it looks sturdy enough (it shouldn’t take more than a couple of minutes per side)
- When everything’s ready to go, stir the arugula into the onion mixture, and serve immediately!