Yummy Turkey Sausage Recipe – No Preservatives

Sausage is a food that can add so much flavor to a meal, however it is usually chuck full of unnecessary ingredients. This is a great turkey sausage alternative for you that taste great is VERY simple to make.

It does include ground turkey, so those of you who don’t eat meat, you could add these spices and herbs to perhaps tofu. I haven’t tried it, but something to consider.

What sausage ingredients do you need to be aware of and avoid?

NITRATES AND NITRITES

Manufacturers add nitrates and nitrites to foods such as cured sandwich meats, bacon, salami or sausages to give them color and to prolong their shelf life.

When added to processed foods in this way, both nitrates and nitrites can form nitrosamines in the body, which can increase your risk of developing cancer.

PROPYL GALLATE

Propyl gallate is used as a preservative in products that contain edible fats, such as sausage and the very popular and loved, pepperoni. In the results of some studies they do not establish a link between propyl gallate and cancer, but they raise important questions about whether this chemical should be considered safe.

If there is any question to the safety of what I put into my body, I am going to try to avoid it. How about you?

I am not a big fan of pork, for several reasons that I won’t go into in this post, and that is another reason I don’t eat store bought sausage.

Let’s get back to the turkey sausage recipe. We have been making this recipe for years and use it for breakfast, chili, as a pizza topping, soups and best of all lasagna. It can be formed into patties, links or just used as ground meat chunks. This sausage rocks my lasagna recipe, so yummy!

I cook up 2 lbs. of ground turkey and this usually gives me enough for another meal. Freezing the ground turkey sausage in a zip bag works really well. When I want to add it to a recipe, it’s real convenient to just open and dump into whatever I’m cooking.

INGREDIENTS

  • 2 lbs. Ground Turkey
  • 1 tsp. Ground Ginger
  • 3 tsp. Dried Sage crumbled or powdered
  • 1 tsp. Salt
  • ½ tsp. Cayenne Pepper
  • 1 Tsp Black Pepper
  • 2 Tbs. Maple Syrup (optional)
  • 1 tsp. Ground Fennel or Whole Fennel Seeds

INSTRUCTIONS

  • Add all ingredients to a bowl and mix well with your hands.
  • Heat skillet to medium heat and add a little oil.
  • Form patties, balls or just add unformed and stir.
  • Fry on both sides a few minutes until cooked through.
  • Make a bunch and keep in the fridge for a quick protein snack, or freeze for later use.

TURKEY SAUSAGE

OLYMPUS DIGITAL CAMERA

Sausage is a food that can add so much flavor to a meal, however it is usually chuck full of unnecessary ingredients. This is a great turkey sausage alternative for you that taste great is VERY simple to make.

  • Prep Time5 min
  • Cook Time5 min
  • Total Time10 min

INGREDIENTS

  • 2 lbs. Ground Turkey
  • 1 tsp. Ground Ginger
  • 3 tsp. Dried Sage crumbled or powdered
  • 1 tsp. Salt
  • ½ tsp. Cayenne Pepper
  • 1 Tsp Black Pepper
  • 2 Tbs. Maple Syrup (optional)
  • 1 tsp. Ground Fennel or Whole Fennel Seeds

INSTRUCTIONS

1

Add all ingredients to a bowl and mix well with your hands.

2

Heat skillet to medium heat and add a little oil.

3

Form patties, balls or just add unformed and stir.

4

Fry on both sides a few minutes until cooked through.

5

Make a bunch and keep in the fridge for a quick protein snack, or freeze for later use.

NOTES:

Make a bunch and keep in the fridge for a quick protein snack, or freeze for later use.

Enjoy and Healthy Eating!

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Muesli: A Breakfast Recipe Super Star

muesli breakfast bowl

Finding something for breakfast that is healthy, tasty and that will sustain you until lunch, can be a tricky thing. One of my breakfast’s go- to’s, and something that has it all, is MUESLI.

What is muesli?

Muesli, pronouncedMEWZ-lee” is a cold oatmeal dish based on rolled oats and ingredients like grains, nuts, seeds and fresh or dried fruits. This mix may be combined with one or more liquids like milk, almond milk, other plant milks, yogurt and left for a time to soften the oats before being consumed.

It was developed around 1900 by a Swiss physician Maximilian Bircher-Benner for patients in his hospital, where a diet rich in fresh fruit and vegetables was an essential part of therapy. Muesli was not originally intended as a breakfast food, but as an appetizer similar to bread and butter.

Need something substantial for breakfast?

My system does not do well with the standard breakfast of pancakes and eggs, or even most rain cereals. If I eat those kinds of foods for breakfast, I am hungry and searching for something to at 10:00 am. 

When I eat my muesli, it will be like 1:00 in the afternoon, and I’ll look at the clock and realize that, wow I should probably eat some lunch. (Now that is not typical for me). I am usually snacking and ready for my lunch by 11:00. I love this stuff.

It is very easy to make and tastes GREAT!

muesli ingredients

This is just the basic ingredients, but feel free to add or delete whatever you please. I don’t really measure things out, just throw things in. 

Muesli Ingredients:

Nut in blender muesli

In your blender or food processor, add

  • Raw, (if at all possible) Unpasteurized Almonds- 1 cup
  • A couple handfuls of Walnuts- 1 cup
  • About a 1/2 cup of Old Fashioned Rolled Oats
  • A few Soft Medjool dates (with the pits removed) or pre-chopped dates work too. (The soft Medjool dates make it taste almost like caramel apples) I get my dates at Costco.
muesli nut mix

Pulse until the nuts are chopped well, but not too fine.

If you blend too long, it will get soft and become nut butter.

Take the mixture out of your blender and add some of these optional ingredients.

  • Cinnamon to taste ( a couple of teaspoons)
  • Chia Seeds (which are chuck full of nutrition) check out this site for more info
  • Ground Flax Seeds are good and good for you.
  • Dried Unsweetened Coconut
  • Raw Sesame Seeds

I like to make a bunch and put it in a zip bag or container and keep it in the freezer for the rest of the family to eat during the week.

muesli blender apples

Add a Cored Apple to your blender.

Pulse until chopped well.  

muesli chopped or grated apple
muesli veggi chopper

A SIMPLE cheese grater works nicely too, or you can use this handy device that is great for chopping fruits and veggies.

muesli breakfast bowl

Add some plain YOGURT, CHOPPED STRAWBERRIES, BLUEBERRIES, CHOPPED BANANA or whatever else your heart desires. 

Top with a little grade B pure maple syrup.

(Grade B has not been stripped of the many beneficial minerals and nutrients)  I prefer the taste of it over the grade A.

LEARN HOW TO EASILY MAKE YOUR OWN GREEK YOGURT HERE.

The nut mix in itself can be a breakfast entree. Pour milk, nut milk, rice, oat milk or soy milk over the top for a non-grain cereal option.

It’s almost like dessert for breakfast. 

Muesli: A Breakfast Recipe Super Star

muesli breakfast bowl

An easy to make grain free breakfast. Yummy oats, nut mix, berries and yogurt or nut milk make a hearty meal to start your day.

  • Prep Time10 min
  • Total Time10 min
  • Serving Size4 Servings
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Ingredients

    • Raw, (if at all possible) Unpasteurized Almonds- 1 cup
    • A couple handfuls of Walnuts- 1 cup
    • About a 1/2 cup of Old Fashioned Rolled Oats
    • A few Soft Medjool dates (with the pits removed) or pre-chopped dates work too. (The soft Medjool dates make it taste almost like caramel apples) I get my dates at Costco.
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INSTUCTIONS

1

PULSE nuts, oats, and dates UNTIL THE NUTS ARE CHOPPED WELL, BUT NOT TOO FINE. If you blend too long, it will get soft and become nut butter.

2

TAKE THE MIXTURE OUT OF YOUR BLENDER AND ADD the other ingredients.

3

Add the apple to the blender and pulse to chop. Or chop with knife, veggie cutter or grater.

4

ADD SOME PLAIN YOGURT, CHOPPED STRAWBERRIES, BLUEBERRIES, CHOPPED BANANA OR WHATEVER ELSE YOUR HEART DESIRES.

5

Add some plain YOGURT, CHOPPED STRAWBERRIES, BLUEBERRIES, CHOPPED BANANA or whatever else your heart desires. 

6

TOP WITH A LITTLE GRADE B PURE MAPLE SYRUP. (GRADE B HAS NOT BEEN STRIPPED OF THE MANY BENEFICIAL MINERALS AND NUTRIENTS) I PREFER THE TASTE OF IT OVER THE GRADE A.

7

The nut mix in itself can be a breakfast entrée. Pour milk, nut milk, rice, oat milk or soy milk over the top for a non-grain cereal option.

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Yummy Gluten Free Blueberry Crisp

The other day I was going through all my magazine clippings of recipes I want to try. (Do you have a stack of recipes you keep, but never try)? Well in this stack I found A KEEPER!!!!  This Gluten-Free Blueberry Crisp is the best!

I am not even sure where I got this recipe, but I made it last night and it was amazing. It being a “gluten free” and sweetened with only pure maple syrup, I was a little skeptical. My daughter and I both said we prefer this over pie, so yummy!

Prep Time: 10 minutes

Cook Time: 30-35 minutes 

What I love about this recipe, is that it calls for all the good ingredients that I use all the time and stay stocked up on: coconut oil, almond flour, pure maple syrup and nuts.
 

Ingredients (6 servings)

  • 2 pints fresh blueberries
  • Juice of one lemon
  • 1 cup almond flour
  • 1/2 cup slivered almonds
  • 1/4 cup coconut oil, melted
  • 2 Tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • Pinch of nutmeg

I really like this brand of almond flour. You can find it at Costco or Amazon.

Instructions

1- Preheat the oven to 375 degrees

2- In a small bowl, toss the blueberries with the lemon juice.

3- Divide between six ramekin dishes

4-Leave the remaining juice in the bowl.

5-Using the same bowl, mix together the remaining ingredients until combined.

6-Crumble the mixture over the blueberries.

7-Bake for 30-35 minutes, until bubbly and golden brown.

8-Let cool slightly before serving.

9-Serve with a dollop of Greek yogurt, whipped cream or ice cream.

Mix this up with some homemade Greek yogurt and you have a healthy breakfast!

Enjoy!

 

jan3

Yummy Gluten Free Blueberry Crisp

blueberry crisp
This blueberry crisp recipe is a yummy gluten-free dessert made with healthy ingredients and sweetened with pure maple syrup. 
  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield6 servings
  • Course
    • Dessert
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INGREDIENTS

    • 2 pints fresh blueberries
    • Juice of one lemon
    • 1 cup almond flour
    • 1/2 cup slivered almonds
    • 1/4 cup coconut oil, melted
    • 2 Tablespoons maple syrup
    • 1 teaspoon cinnamon
    • 1/8 teaspoon salt
    • Pinch of nutmeg
     
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INSTUCTIONS

1

Preheat oven to 375 degrees.

 
2

In a small bowl, toss the blueberries with the lemon juice.

3

Divide between six ramekin dishes.

Leave the remaining juice in the bowl.

 

4

Using the same bowl, mix together the remaining ingredients until combined.

5

 

Crumble the mixture over the blueberries.

6

Bake for 30-35 minutes, until bubbly and golden brown.

7

Let cool slightly before serving.

8

Serve with a dollop of Greek yogurt, whipped cream or ice cream.

  • Amount per serving
  • Calories0
  • % Daily Value*Standard DV
  • Total Fat7 g78 g8.97%
  • Saturated Fat1 g20 g5%
  • Cholesterol2 mg300 mg0.67%
  • Sodium80 mg2300 mg3.48%
  • Protein1 g50 g2%
  • Unsaturated Fat 6
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Greek Yogurt in the Instant Pot- Thick & Creamy

Instant pot Greek yogurt youmakeitsimple.com

Making yogurt used to seem real intimidating to me, until I learned how to make Greek yogurt in the Instant Pot. It is so easy and I am totally in love with this recipe!

Who would have thought you can make yogurt in a pressure cooker. This baby does it all. When I got my Instant Pot, I was able to get rid of my rice cooker, crock pot and manual pressure cooker. I just bought another Instant Pot, ha ha. It is so nice to have an extra one handy for those times when I want to steam veggies and cook a main dish at the same time. Now I have more room in my pantry and an easy way to make yogurt!

I love this thing and I am totally in LOVE with this Greek Yogurt Recipe!

This is seriously the best yogurt ever. I am not a big fan of eating plain yogurt without anything on it, but this is so yummy I even like it PLAIN. There are only TWO ingredients, THREE if you want to add a little vanilla flavoring.

Post update September 26, 2018 – I have added a few new nuggets of information about timing and straining.

Ingredients:

  • 1/2 gallon of milk (I like to use organic milk. Sometimes I use whole milk and other times just 1%, both turn out creamy. I also hear goat milk works great too).
  • 2 Tablespoons starter yogurt (The “starter yogurt” is simply already made yogurt. The yogurt that you use for the starter is very important.  The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more).
  • 1/2 – 1 Tablespoon pure vanilla extract (optional)

Makes approximately 5-6 cups yogurt.

RECIPE CAN BE DOUBLED WITH GOOD RESULTS!

What you will need:

I have a NEW way to strain the yogurt! The nut bag method is what I instructed previously, but it can be messy and almost requires someone else to assist in pouring the yogurt into the bag.

The new method is using a strainer and coffee filters. You can find a video tutorial here, and the blog post about it here.

NOTE: If you are processing a full gallon of milk, you will have to strain it in two batches, unless you have a big strainer.

Once you start making your own yogurt, you can save at least 2 tablespoons of your last batch to add to the new one as your “starter”.  I like to freeze some yogurt then I never have to worry about saving some. It goes fast in my house.

I use this handy BIG ice cube form. It is the perfect size for 2 tablespoons servings of yogurt. After they are frozen, I pop them out and put in a zip bag in the freezer.

Let’s get to the instructions of how to make it.

1-Pour the cold milk into a COLD Instant Pot pan

Place the lid on the pot.

 

2-Press the Yogurt button on the Instant Pot Pressure Cooker and then the “Adjust” button until the display says “boil”

When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”

*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.

3- Stir the milk and using a digital thermometer, check the temperature of the milk.

You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up real well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.

(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).

*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees.  (I like to get to 181-185 F° ).

It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).

4-Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°

Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.

When the temperature reaches 110 degrees, you are ready to add your yogurt starter.

5-Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the pot

If you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.

6-Place the cooking pot back into the Instant Pot.

Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.

7- Push the Yogurt Button, the display will show 8:00

(This is 8 hours). If you prefer a tarter yogurt, adjust the time to 10:00 hours. I usually set mine at 9 or 10.


****For those of you who have digestive issues, a few of my readers have left feedback regarding how longer processing helps with the digestion of lactose.

Kristen says: You might not need the Lactaid milk–the bacteria in yogurt digest the lactose and homemade yogurt that has been fermented for hours (the longer the better for lactose issues) has little lactose left. You might need to experiment to see how long you need to ferment it for your body to tolerate it. Good luck from another lactose-intolerant person

Mandy said: Just an FYI for anyone, like myself, who has to deal with chronic digestive issues: Long fermented yogurt is particularly helpful. I cook mine for a full 24 hours. I was amused when I got my Instant Pot to find out that 24 hours is one of the default yogurt settings. When we got our two cats, the little girl kitten begged for yogurt so pitifully that I did some research. Cows milk isn’t good for kitties but guess what. Home made, long fermented yogurt is. Score!!!! She gets her tablespoon every morning without fail.


A few things to note:

  • Be mindful if you press the adjust button twice, the Instant Pot will adjust to 24:00 hours. (Perhaps that is the setting many of us should be using). Make sure you get it to the right time setting for your needs.
  • The Instant Pot may reset from the “Normal” function to the “Less” function! You don’t want to incubate on the “Less” option. Make sure it is on “Normal”.
  • After you set your time, the Instant Pot will start to count up. I like to have the incubation period happen while I sleep. So if I go to bed at 10:00, I will start my yogurt making around 8:00. That gives me time for heating and cooling. It works out wonderful.

When I wake up it is ready to strain. If you like a thinner consistency, you won’t need to strain it.

To Strain or Not to strain

Un-strained Yogurt is just regular Yogurt and strained Yogurt is called “Greek Yogurt.” YUMMY! You are going to love this stuff.

The instructions below are for using the NUT MILK BAG to strain the yogurt.

The other method of straining using a bowl strainer and coffee filters can be found here.

8- Pour the yogurt into a strainer or Nut Bag

This is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.

If you use a rice milk bag, you can make a knot in the string and hang it from a cabinet knob. Let it sit and drain until you get the consistency you like. This will take a few hours. If it is not a hot day, I just leave it out on the counter. If it is hot in your kitchen, you can let it strain in the refrigerator

9- You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.

Make sure you label the jar you put it in. You don’t want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey left over.

10-Place the yogurt into single one cup jars, or other glass containers

I like using these 2 cup glass jars with plastic lids.

These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc).

This recipe makes 4 1/2 – 5  cups of Greek yogurt.

Here are some ideas of what to put in your yogurt

Play Video

If you ever want a little sweetness, you can add a smidget of,  honey or maple syrup.

Frozen berries, nuts and flaked coconut added to the yogurt makes a yummy, healthy and nutritious breakfast.

Greek Yogurt in the Instant Pot- Thick & Creamy

Instant pot Greek yogurt youmakeitsimple.com

Making Greek yogurt in the Instant Pot is a snap. This yogurt is thick and creamy with no added preservatives or sweeteners. Totally delicious!

  • Prep Time10 min
  • Cook Time8 min
  • Total Time18 min
  • Ready in8 hours 40 minutes
  • Yield5 cups
  • Serving Size1 cup

Ingredients

    • 1/2 gallon of milk (I like to use organic milk. Sometimes I use whole milk and other times just 1%, both turn out creamy. I also hear goat milk works great too).
    • 2 Tablespoons starter yogurt (The “starter yogurt” is simply already made yogurt. The yogurt that you use for the starter is very important.  The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more).
    • 1/2 – 1 Tablespoon pure vanilla extract (optional)

Instructions

1

Pour the cold milk into a COLD Instant Pot pan

Place the lid on the pot.

2

Press the Yogurt button on the Instant Pot Pressure Cooker and then the “Adjust” button until the display says “boil”

When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”

*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.

3

Stir the milk and using a digital thermometer, check the temperature of the milk.

You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up real well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.

(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).

*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees.  (I like to get to 181-185 F° ).

It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).

4

Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°

Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.

When the temperature reaches 110 degrees, you are ready to add your yogurt starter.

5

Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the pot

If you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.

6

Place the cooking pot back into the Instant Pot.

Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.

7

Push the Yogurt Button, the display will show 8:00

(This is 8 hours). If you prefer a tarter yogurt, adjust the time to a longer time. I usually set mine at 20-24 hours.

Straining Instructions

8

Pour the yogurt into a strainer or Nut Bag

This is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.

9

If you use a nut milk bag, you can make a knot in the string and hang it from a cabinet knob. Let it sit and drain until you get the consistency you like. This will take a few hours. If it is not a hot day, I just leave it out on the counter. If it is hot in your kitchen, you can let it strain in the refrigerator.

10

You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.

Make sure you label the jar you put it in. You don’t want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey left over.

11

Place the yogurt into single one cup jars, or other glass containers

I like using these 2 cup glass jars with plastic lids.

These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc).

Oh, this is so much more nutritious and better for you than store bought yogurt. All those added sugars and food coloring and whatever else goes into that stuff is unnecessary . You won’t ever want to buy store bought yogurt again.

We use this yogurt in place of sour cream too. It makes a great chip dip as well.

There you have it…….. a creamy, dreamy Greek yogurt!

Enjoy!

jan3

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Crepes

Crepes

This is a recipe I got from a friend way back in 6th grade.  I won’t say how long that has been. Every time I make these up I can’t help think of my dear friend Merit who introduced me to this yummy breakfast treat.  We would have sleepovers quite frequently at her house and her mom would make these for us.  I’ll bet there were about 10-12 girls that her mother would feed.  She always served them with strawberry jam and whipped cream.  It is more like dessert than breakfast.

We had a bunch of strawberries this weekend so the kids wanted to make crepes.  I figured I might as well take a few photos while I was at it.  After all, I hadn’t added this favorite to my recipe collection yet.

Here are a few tips and tricks.

Crepes butter pan

Add a dab of butter to a crepe pan or a wok works great too. Pick up the pan sand swish the butter around to coat the pan.

Crepes COOKING

Swish the butter around and add about 1/2 cup of batter to the pan. Pick up the pan and swirl the batter around the pan to spread it out into an even big circle. Take a large spoon and smooth out the batter to make even edges.

Crepes flip

Allow it to cook until the batter isn’t runny. This only takes a few minutes. Use a metal spatula to gently flip the crepe over.

Crepes serving

Cook for another few minutes. Repeat the process until all the batter has been used.

Crepes toppings

Fill your crepes with berries and cream, Nutella, peanut butter, chicken, cheese or whatever your heart desires.

Ingredients (6 servings)

  • 2 1/2 cups flour
  • 1/2 tsp. salt
  • 2 cups milk (rice, almond or soy milk also works great)
  • 2 Tablespoons sugar
  • 4 eggs
  • 2 Tablespoons vanilla

Instructions

Mix the milk, eggs and vanilla together.

Add dry ingredients and mix well with a whisk.

Makes about 12, six inch crepes.

 
Enjoy!

Crepes

Crepes

These crepes are ultra thin and delicate with the most buttery crisp edges. Easy to make and delicious! 

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield6 Servings
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Ingredients

    • 2 1/2 cups flour
    • 1/2 tsp. salt
    • 2 cups milk (rice, almond or soy milk also works great)
    • 2 Tablespoons sugar
    • 4 eggs
    • 2 Tablespoons vanilla
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INSTUCTIONS

1

Mix the milk, eggs and vanilla together.

2

Add dry ingredients and mix well with a whisk.

3

Makes about 12, six inch crepes.

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