I guess as we getting closer to the end of the year, there is more and more stuff to be done in just a single day. Yesterday I was crazy busy. In my kids school it was traditional Holiday boutique and I was asked to make something healthy for the school bake sale. Than I realized that I don’t have time to run to the store, still lunch has to be made. First thing when my kids come back from school is: “Mommy what delicious dish did you make today?” I looked at the fridge and spotted big fantastic cube of French Feta cheese and leftover grilled bacon from last night. Hmmmm. Off course, I’ll make crepes.
Makes 12-14 small crepes
For crepes you will need:
2 cups whole wheat flour
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup warm water
In the mixing bowl, using whisk beat the eggs. Add salt, sugar and flour. I love to use wheat flour for my baking and cooking. It’s much lighter and healthier. Combine nicely, so there is not any little flour dots. Add warm water. Sometimes you need more, sometimes less but mix needs to be more watery that thick.
On the low heat using small crepe or pancake skillet, make the crapes. Grill each side for 20-30 seconds. Don’t over bake. Set aside.
For the stuffing you will need:
2 cups chopped baked bacon, cooled
1/2 pound French feta cheese
fresh black peppercorns
1 cup lite sour cream
1 cup shredded white cheddar cheese, grated
Preheat oven to 350F. Take the oven safe casserole dish and butter bottom and sides well.
Stuff and roll crepes one by one.
With every row done, sprinkle them with grated white cheddar cheese and egg mixture.
When all material has been used I love to sprinkle top with lemon zest.
It adds nice finish and flavor to the crust.
Bake crepes for 30 minutes.
I would love to add to this post my healthy treats for the Holiday school boutique & bake sale.
I made individually wrapped Gluten-free Dark Chocolate chunk almond muffins.
This was very nice event.
Kids and adults really love them.
I was very pleased and happy.