THIS MONTH: THANKSGIVING 2011
Week 1 : Roasted Root Vegetable Salad / Classic Creamed Corn
Week 4: Turkey Gravy / Cranberry-Pear Sauce
Happy soon to be Thanksgiving everyone! Turkey is great, but for us, it is actually all the side dishes that make this holiday our favorite. We will be releasing some of these recipes early this month so that you will have time to make plans and incorporate them into your Thanksgiving menu.
Need more help in the kitchen this month? Check out the new feature on our blog "Dining Deal of the Month." Each month we will post a special discount for you to take advantage of. This month we are offering a HOME MADE PIE DELIVERY SERVICE. We will be making drop offs, in the San Diego area, the day before Thanksgiving. Click here to learn more!
-True & Blue
PUMPKIN-SPICE CREPES
Makes 12 crepes
FOR THE CREPES
1 cup Whole Wheat Flour1 1/4 cup Low Fat Milk
2 eggs
1 TB butter, melted
1/4 tsp Vanilla extract
¼ tsp Cinnamon
Cooking Spray
-In a medium size bowl combine the whole wheat flour, milk, eggs, butter, vanilla and cinnamon. Whisk the ingredients together until well combined.
-Spray a non-stick 6 in saute pan, lightly, with cooking spray. Add enough of the crepe batter to thinly coat the bottom of the pan. Allow to cook for about 2-3 minutes, until lightly brown. Gently flip the crepe using a rubber spatula to cook through on the other side. Transfer the finished crepe to a large piece of parchment paper and continue until all of the batter has been used. The recipe should yield 12 crepes.
FOR THE FILLING
1 1/2 cups Pumpkin Puree
3/4 cups reduced fat Cream Cheese
1 tsp Vanilla extract
1 tsp Cinnamon
1/8 cup Cane Sugar
1 Orange, zested
-In a food processor combine all the ingredients for the filling and puree until smooth
TO ASSEMBLE: Put a dollop of the filling in the center of each crepe. Roll the crepes up and serve with warm maple syrup and powdered sugar.
