Crepes!

Stir-fry of tropical fruits in crepes
Monday, July 9, 2007

A NEW LEAF

Vegetarian recipes from recently released cookbooks:

"Diabetes Fit Food" by Ellen Haas (American Diabetes Association, 2007)

A new cookbook by the American Diabetes Association proves to be the rare non-vegetarian volume that features new and creative vegetarian ideas. How many mainstream cookbooks have recipes for veggie burgers from scratch? The recipes come from a network of chefs who are used to serving healthful food in their own restaurants. Nutrition facts for each recipe and cooking time estimates are helpful features for the health- conscious and time-starved.

-- Evelyn Shih
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Stir-fry of tropical fruits in spiced crepes

* 3 tablespoons canola oil or grape seed oil
* 1 star fruit, thinly sliced and cut into quarters
* ¼ pineapple, peeled and diced
* 1 cup watermelon, peeled, seeded and diced
* 1 banana, peeled and cut into small cubes
* 3 tablespoons spiced rum
* 1 cup apple cider or juice
* Juice of 1 lemon
* ½ cup honey
* 12 crepes, recipe follows

Heat oil over medium heat in a large skillet. When hot, add the fruit and allow it to barely soften, about 2 minutes. Add the rum, cider, lemon juice and honey. Allow the fruit to get softer, and then remove all of the fruit with a slotted spoon to a mixing bowl. Reduce the remaining liquid until syrupy. Strain it into a small saucepan.

Spoon the warm fruit onto 1 quadrant of each crepe. Fold the crepe in half and then spoon fruit onto another quadrant. Serve 1 crepe per person on plates or in shallow soup plates and then, with a spoon, drizzle some of the warm fruit syrup over each.

Servings: 12.
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Crepes

* 3 eggs, beaten
* 1 cup skim milk
* 1 cup flour
* 1/8 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 2 tablespoons canola oil

Whisk the eggs and milk together in a large bowl. Beat in the flour, salt, cinnamon, cloves and oil.

Heat a non-stick crepe pan over medium-high heat. Pour a few tablespoons of batter into the pan while tilting the pan so that the batter covers the bottom of the pan in a thin layer. When the crepe is golden brown, flip it and cook the other side until golden brown, about 45 seconds.

Yield: About 12 crepes.

Copyright © 2007 North Jersey Media Group Inc.