Monthly Archives: November 2018

Nutella Crêpes

Nutella crêpes

(8-10 servings)

Crêpes

• 1 cup all purpose flour
• 1 1/2 cups milk
• 2 eggs
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 2 tablespoons white sugar

Filling

• 16 tablespoons Nutella
• 8 strawberries, sliced
• Icing sugar

1. Place flour, milk, eggs, sugar and vanilla in a blender. Pulse until batter is smooth.
2. Heat a 12-inch nonstick pan over low heat. Coat with coconut oil.
3. Add 4-5 tablespoons of batter and swirl to cover bottom with a crêpe. Cook for 3-4 minutes until edges are golden brown.
4. Flip crêpe and cook 2 more minutes on the other side.
5. Repeat with remaining batter and let all crêpes cool down overlapping them over a plate.
6. Spread 2 tablespoons of Nutella onto each crêpe. Fold crêpe into half and again into quarters. Decorate with a sliced strawberry!

Garlic Vegetable Casserole With Mozzarella

Garlic vegetable casserole with mozzarella

(2 servings)

• 2 medium courgettes
• 4 medium carrots
• ½ medium red pepper
• ½ cup butternut squash
• 5 tbsp butter
• 2 cloves garlic, minced
• 1 small onion, minced
• 3/4 cup vegetable broth
• 1/4 teaspoon ground fresh ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon sesame seeds
• Grated mozzarella

1. Cut courgettes, carrots, pumpkin and red pepper into small pieces.
2. Heat the butter in a large pan over low heat.
3. Saute garlic and onion in the butter until brown, 5 to 10 minutes.
4. Add the cut vegetables and sauté until they start to become tender.
5. Add in the veggie broth and cover. Boil until the broth is evaporated.
6. Remove from heat and stir in ground ginger, nutmeg and salt . Sprinkle with grated mozzarella and sesame seeds and mix.
7. Put on the oven for 5 minutes until cheese is melted.