Strawberry Chocolate Hazelnut Crepes
Crepes, delicious crepes… When I think of crepes, I think of the time I visited the Eiffel Tower and had the most delicious chocolate hazelnut banana crepe.
Let me tell you, nothing beats that crepe but crepes are so easy to make! You can make sweet or savory crepes and experiment with different combinations. Best part is, you can make them ahead of time and freeze them! Just put a piece of wax paper in between each layer.
Let’s get ready to cook!
Combine flour, milk, eggs, and salt into a blender. Using a blender is easier but you can use a whisk as well. I like to blend and then whisk as I go. The crepe mixture should be very thin and runny.
In a skillet pan on medium heat, spray the pan with coconut spray. Add a very thin layer of the crepe mixture to the pan. It will start to pull up on the sides and you know you are ready to flip the crepe. Be careful because they can easily break since they are so thin.
After the crepes have finished cooking, add a generous layer of hazelnut spread. Add strawberries on top and fold. You can get creative here and add different fruits or combinations of tasty ingredients. Have fun with it!
Below you will find a printable recipe card! Yay! I am now in the 21st century 🙂
Strawberry Chocolate Hazelnut Crepes
- 1 cup of gluten free flour (or regular flour)
- 2 eggs
- 1 cup of soy milk (or the milk of your choice)
- pinch of salt
- Coconut oil spray (any nonstick spray will work)
- Chocolate hazelnut spread
- In a blender, combine all the ingredients.
- In a large skillet pan, spray the inside with coconut oil spray so the crepe doesn’t stick.
- Add a VERY thin layer of the crepe mixture in the heated pan.
- When the edges start to get firm, gently flip over the crepe to cook on the other side.
- When both sides are cooked, fill your crepes with whatever you want! I used chocolate hazelnut spread and sliced strawberries. They were so good!!
Get creative with your crepes!! You can fill them with so many different combinations and they can be savory or sweet!
What To Do With Your Herbs <<Part 1>>
I love, love, love when the weather gets warmer and I can start planting herbs. This year, I am also growing tomatoes and lettuce. So the problem is, what can I do with all these herbs?
This will be a multi-part series throughout the Spring and Summer of ways to use herbs and veggies throughout the year.
One of my favorite (and easy) recipes to use with my extra herbs is chopping them up and putting them in an ice cube tray and freeze them with oil. When you need to pick your herbs, like basil and parsley (which were the two that I used), sometimes you do not have enough to make pesto or you were trying to just shape your plant. The great thing about this recipe is that you can use any mixture of herbs and different oils. Get <<C.R.E.A.T.I.V.E>>
What You Need:
Fresh Basil and Parsley (or another kind of herb)
Olive Oil and Coconut Oil (any oil will work)
Ice Cube Tray
What To Do:
- Pick your herbs and wash them with veggie wash.
- Chop the herbs into small pieces.
- Put the herbs in ice cube trays. You can make any type of mixtures you want. I made two just basil and two just parsley and the rest I mixed both together. I also used olive oil in some and coconut oil in some (1tablespoon so you can keep track for recipes)
- Put the ice cube tray in the the freezer. When frozen, I like to put them in a bag labeled when I made it and what it is.
- Whenever you need fresh herbs for a recipe, you now have them ready to use at anytime by just reaching into your freezer! This is especially great in the Winter!
Happy New Year!
I am so happy to close the door to 2016. This year has been one of the most difficult years of my life. Between my mom’s sudden passing and dealing with the emotions with that to my uncle’s passing after he had made so many milestones since the accident. Being with my ex who had brain surgery to us making the difficult decision to not be together anymore. I can’t forget the lessons I learned or how strong I realized I was.
There were happy things that happened too. My cousin got married and two more of my cousins got engaged. The love and bond of my family becoming closer that united us more than we could ever imagine. To the “fierce five” as my aunt calls us who have been through more tragedies than a person should have to endure in a lifetime. To my amazing friends and family who have supported me throughout this difficult year has shown me that I can get through anything. To all my lovegfreelife friends who have helped make my blog successful with their support.
There will always be challenges in life but it is how you react to them that either makes or breaks a person. I have learned this past year to love more, to not hold grudges because you don’t know when it will be the last time you speak to them. Life is precious. It is short and can be taken away at anytime. As I go into 2017, I am choosing love to guide me. “Love is love is love is love”. Happy New Years! Xoxo
Happy Meatless Monday!
Why should you decrease your meat consumption one day a week? It helps reduce our carbon footprint and saves resources like fossil fuels and fresh water. Meat production manufactures more greenhouse gases than growing vegetables do. Also livestock uses way more water than vegetables. Studies show that we use 1,850 gallons of water to make one pound of beef while only using 39 gallons of water to produce one pound of vegetables. Going meatless one day a week also has health benefits. It can reduce the risk of heart disease and strokes, help you live longer, and improve your overall health. Consuming vegetables that are protein rich help get the essential nutrients and vitamins such as iron, fiber, magnesium, and zinc which decrease your intake of saturated fats.
This recipe is simple to make and you can substitute or add in extra veggies. I usually look in my fridge and add in what I can find.
What You Need:
Cherry Tomatoes-One container
Garlic (2-3 cloves chopped)
1/2 Stick of Vegan Butter (Regular Butter if you prefer)
1/2 Cup of White Wine
Tofu-Diced and Seasoned with Salt and Pepper
Salt and Pepper to taste
Italian Herb Grinder
Gluten Free Spaghetti
What To Do:
In a saucepan, add the vegan butter, tomatoes, salt, pepper, and the Italian Herb Spices. Let it cook until the tomatoes start to blister a bit and get soft.
Add in garlic and cook until the garlic is toasted. When the tomatoes are soft, take a fork and press into them. Be careful because it will splatter everywhere. I recommend wearing an apron!
Add the spinach in the pan until it has cooked down and wilted. Pour in the wine and carefully place in the diced tofu. Cook until the sauce is simmering and the tofu is warm. Serve with spaghetti or pasta and top with feta cheese!