Joys of home ownership
Apr. 1st, 2009 08:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fancytalkThe freezer is fixed. At least it was cheaper than a new fridge, that would have sucked considering this one can't be more than 5 years old. The defrost heater went out and I asked the repair person why that would happen. His response - Age. The newer models just don't last as long. Energy efficient, but don't last as long. However, it's fixed and that is what I care about right now.
But considering all that and having lot of stuff defrosted to the point it was cook or toss, I cooked a bunch of stuff yesterday. Which reminds me I have cranberry sauce that needs to be covered and put in the fridge.
I'm also going through some old cooking magazines and was inspired last night to try out one in Everyday Food for crepes with sauteed bananas and chocolate. It was delicious and fantastic tasting. I also didn't realize how easy crepes are to make. Now I have extra I can freeze for future use.
You'll need:
1 cup all-purpose flour (spooned & leveled)
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 cups reduced fat milk - (I popped open a 12 oz can of evaporated milk)
2 large eggs - (I actually used fake eggs)
1 tablespoon butter
1 teaspoon butter
3 bananas, peeled & sliced
1 Tablespoon brown sugar
2 ounces semisweet chocolate melted - I cheated and used chocolate syrup
What to do:
1. In a bowl, whisk together flour, granulated sugar, and salt. Make a well in the center. Add milk, eggs, and 1 TB butter. whisk to combine. Cover & refrigerate 1 hour or up to 1 day.
2. Preheat over to 250;place a baking sheet in oven. (I just threw a plate on an unused burner because I've found that actually keeps things like pancakes warm on my stove) Heat a medium non-stick skillet over medium-high. Lightly coat skillet with butter. (I'm sure you could use Pam as well, but it's not that much butter) Pour 1/3 cup batter into skillet and quickly swirl skillet so batter evenly coats bottom. Cook crepe until edges are dry, 1 to 2 minutes (yes). Loosen with a spatula and using both hands grip edges with fingertips and turn over. Cook 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter (you should have 12 crepes). -- I ended up with 11 crepes but also realized that it's more like a scant 1/3 cup of batter for my pan.
3. Heat 1 teaspoon butter in skillet over medium. Add bananas and brown sugar; cook stirring occasionally until bananas are lightly browned on one side about 3 minutes. Fold crepes into quarter top with bananas & chocolate.
4. Enjoy
per serving - 2 crepes
266 calories
8.5 g fat
7.6 g protein
42 g carb
2.6 g fiber
I'll have to input my version into a calorie counter to figure out what I saved in fat using fake eggs.
But considering all that and having lot of stuff defrosted to the point it was cook or toss, I cooked a bunch of stuff yesterday. Which reminds me I have cranberry sauce that needs to be covered and put in the fridge.
I'm also going through some old cooking magazines and was inspired last night to try out one in Everyday Food for crepes with sauteed bananas and chocolate. It was delicious and fantastic tasting. I also didn't realize how easy crepes are to make. Now I have extra I can freeze for future use.
You'll need:
1 cup all-purpose flour (spooned & leveled)
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 cups reduced fat milk - (I popped open a 12 oz can of evaporated milk)
2 large eggs - (I actually used fake eggs)
1 tablespoon butter
1 teaspoon butter
3 bananas, peeled & sliced
1 Tablespoon brown sugar
2 ounces semisweet chocolate melted - I cheated and used chocolate syrup
What to do:
1. In a bowl, whisk together flour, granulated sugar, and salt. Make a well in the center. Add milk, eggs, and 1 TB butter. whisk to combine. Cover & refrigerate 1 hour or up to 1 day.
2. Preheat over to 250;place a baking sheet in oven. (I just threw a plate on an unused burner because I've found that actually keeps things like pancakes warm on my stove) Heat a medium non-stick skillet over medium-high. Lightly coat skillet with butter. (I'm sure you could use Pam as well, but it's not that much butter) Pour 1/3 cup batter into skillet and quickly swirl skillet so batter evenly coats bottom. Cook crepe until edges are dry, 1 to 2 minutes (yes). Loosen with a spatula and using both hands grip edges with fingertips and turn over. Cook 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter (you should have 12 crepes). -- I ended up with 11 crepes but also realized that it's more like a scant 1/3 cup of batter for my pan.
3. Heat 1 teaspoon butter in skillet over medium. Add bananas and brown sugar; cook stirring occasionally until bananas are lightly browned on one side about 3 minutes. Fold crepes into quarter top with bananas & chocolate.
4. Enjoy
per serving - 2 crepes
266 calories
8.5 g fat
7.6 g protein
42 g carb
2.6 g fiber
I'll have to input my version into a calorie counter to figure out what I saved in fat using fake eggs.
