BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
SOUTHWESTERN BREAKFAST SLIDERS
These sliders are a modified version of a Western omelet turned into a breakfast sandwich. Tasty served with hot sauce, avocado slices, sour cream, guacamole, and chopped cilantro.
Provided by lutzflcat
Categories Sliders
Time 12m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium skillet over low heat.
- Combine eggs, ham, onion, bell pepper, salt, and pepper in a bowl. Pour into the hot skillet and scramble egg mixture until cooked, 1 to 2 minutes. Don't overcook or you'll have rubbery eggs.
- Portion egg mixture evenly amongst the 6 bottom halves of the slider buns, place a slice of Cheddar cheese on top and add salsa and jalapeños. Cover with top halves of the buns and serve warm.
SHEET PAN ZUCCHINI CARROT CAKE
This sheet pan cake with zucchini, carrots, and coconut is incredibly moist since it is soaked with freshly squeezed orange juice right after baking. Make sure you squeeze out most of the liquid of the vegetables, otherwise the cake will get too moist.
Provided by Lena
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
- Combine flour, coconut, baking powder, and salt in a bowl.
- Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
- Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 37.1 g, Cholesterol 76.8 mg, Fat 15 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 9.7 g, Sodium 189.2 mg, Sugar 15 g
CHILAQUILES VERDES
Chilaquiles is the perfect way to repurpose leftover tortillas. Served with eggs, avocado, black beans, and a salsa verde, it makes for a satisfying breakfast or lunch!
Provided by sietefoods
Categories Mexican Main Dishes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
- Bake in the preheated oven until golden brown, about 10 minutes.
- Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
- Meanwhile, heat black beans in the microwave or in a saucepan until hot.
- Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
- Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.
Nutrition Facts : Calories 757.6 calories, Carbohydrate 103.8 g, Cholesterol 186 mg, Fat 25.5 g, Fiber 24 g, Protein 32.6 g, SaturatedFat 4.5 g, Sodium 733.5 mg
CARROT ZUCCHINI BREAD
This is a moist delicious bread, excellent for weekend brunch.
Provided by jandeli
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h30m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
- Combine the eggs, buttermilk, and melted butter in a mixing bowl. Stir in the brown sugar. Add the zucchini, carrots, and orange and lemon zests.
- Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.
- Pour batter into prepared loaf pans. Bake at 350 degrees F (175 degrees C) for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 20.6 g, Cholesterol 18.7 mg, Fat 3.3 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 196.7 mg, Sugar 5.6 g
SAUSAGE-STUFFED ZUCCHINI
This sausage-stuffed zucchini is a flavorful use of summertime zucchini with an Italian flare.
Provided by Zach Fairchild
Categories Stuffed Zucchini
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
- Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
- Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
- Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
- Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
- Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
- Garnish with fresh parsley and enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 14.1 g, Cholesterol 93.4 mg, Fat 45.3 g, Fiber 3.6 g, Protein 22 g, SaturatedFat 20.1 g, Sodium 1267.6 mg
CREPE SYRUP
This is very unique and what we had with our crepes when I was a kid. Most look at me funny, but love it once they try it. It's not too sweet, unless you want it to be. We would have our crepes rolled with butter and brown sugar inside. Then you put some brown sugar on the side and drip some black coffee into it, but don't make it too runny. I even loved it as a kid.
Provided by Shelly
Categories Syrups
Time 5m
Yield 3
Number Of Ingredients 2
Steps:
- Place the brown sugar on your plate next to your crepes. Drip the coffee onto the sugar and stir with your fork. Dip your crepes in the mixture.n
Nutrition Facts : Calories 34.4 calories, Carbohydrate 8.9 g, Sodium 2.5 mg, Sugar 8.8 g
BREAKFAST CREPES
A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!
Provided by Sally
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 3
Number Of Ingredients 4
Steps:
- In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
- Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
- Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
- After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
- Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 35.7 g, Cholesterol 68.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 109.2 mg, Sugar 4 g
CREPES
This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.
Provided by Erin Nesbit
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g
BIG MAC SALAD
This Big Mac salad is a way to get the taste of a Big Mac with the healthfulness of a salad. Switch out with other favorite toppings if you like.
Provided by ByMarce
Categories Beef Salad
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Combine lettuce, tomato, onion, and pickle slices in a large bowl for salad. Set aside
- Heat butter in a large skillet and toss bread cubes in until lightly browned, 2 to 3 minutes.
- Combine olive oil, pickle juice, mustard, ketchup, and grill seasoning in a lidded jar for dressing. Close and shake until well combined. Set aside.
- Heat a large skillet over medium-high heat. Season ground beef with grill seasoning and add to the hot skillet. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cheese and stir into the beef until melted.
- Toss salad with the dressing just before serving. Put salad on plates and top with ground beef mixture and croutons.
Nutrition Facts : Calories 761.8 calories, Carbohydrate 30.3 g, Cholesterol 143.4 mg, Fat 54.9 g, Fiber 2.9 g, Protein 37.4 g, SaturatedFat 26.2 g, Sodium 2235.2 mg
LOW CARB ZUCCHINI PANCAKES
Tasty flavorful low-carb breakfast alternative! Serve with salsa, sour cream, cream cheese, or whatever low-carb side you like!
Provided by Melissa
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
- Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
- Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 115 calories, Carbohydrate 5.9 g, Cholesterol 93.1 mg, Fat 8 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 3.7 g, Sodium 149.3 mg, Sugar 2.5 g
STRAWBERRY HAND PIES
Easy to make when you use pre-made crust, but fill them with your homemade pie filling for that classic strawberry pie flavor.
Provided by lutzflcat
Categories Mini Pies
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine strawberries, sugar, cornstarch, and vanilla extract in a bowl; set aside and let the strawberries macerate.
- Lay the 2 pie crusts on a large floured work surface. Roll the crusts out to about 12 inches, and using a knife or pizza cutter, cut 4 sides of the circles to form 2 squares. Cut each square into three equal rectangles so you have a total of 6 rectangles. Using a slotted spoon, place 2 tablespoons of the strawberry mixture on one half of the long ends of the rectangle, but don't spread all the way to the edge.
- Brush beaten egg around the sides of the strips, and then fold the dry end over the strawberry mixture end. Using a fork, gently press the edges together to seal really well, and cut a couple slits in the top of each pie to allow steam to escape.
- Brush the tops of the hand pies with the remaining egg and set hand pies onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove the pies to a wire rack to cool and dust with confectioners' sugar, if using. Serve warm or at room temperature.
Nutrition Facts : Calories 464 calories, Carbohydrate 38.8 g, Cholesterol 384.3 mg, Fat 27.3 g, Fiber 0.8 g, Protein 15.3 g, SaturatedFat 10.5 g, Sodium 387.3 mg
ZUCCHINI NACHOS
These low-carb nachos use zucchini slices in place of tortilla chips and ground chicken instead of beef as a healthier alternative to traditional nachos. Ground turkey also works well. You'll never miss the chips! Feel free to use your favorite toppings.
Provided by France C
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry.
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.
- Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid.
- Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.
- Place zucchini slices on the prepared baking pan in a single layer.
- Bake in the preheated oven for 5 minutes.
- Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more.
- Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 6.5 g, Cholesterol 91.3 mg, Fat 18.4 g, Fiber 1.4 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 796 mg, Sugar 2.9 g
STRAWBERRY BUTTERMILK CAKE
I made this as a breakfast cake but it is so good that my family eats it for dessert. I baked mine in a cast iron skillet but a springform pan will also work.
Provided by Yoly
Categories Strawberry Cake
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
- Combine flour, baking powder, and salt in a bowl. Set aside.
- Cream butter and 1 cup sugar with an electric mixer together in another bowl until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add vanilla. Add dry ingredients and buttermilk alternately. Fold in strawberries. Transfer batter into the prepared skillet and smooth out the top. Sprinkle with 2 tablespoons sugar.
- Bake in the preheated oven until golden brown and a toothpick inserted in center comes out clean, 60 to 75 minutes.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 51.5 g, Cholesterol 100.9 mg, Fat 13.9 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8 g, Sodium 246.9 mg
ZUCCHINI CREPES
"By keeping a few of these tender well-stuffed crepes in the freezer, I can easily reheat them when vegetarian friends stop by unexpectedly," writes Patricia Moyer of Island, Pond, Vermont. "Plus, they're a great way to use up extra zucchini."
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the flour, eggs, egg substitute, milk and salt until smooth. Cover and refrigerate for 1 hour., Heat an 8-in. nonstick skillet coated with cooking spray; pour about 1/4 cup batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coat with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, saute the onion, green pepper and mushrooms in oil until tender. Add zucchini; saute 2-3 minutes longer. Remove from the heat; stir in tomatoes, 1 cup of cheese, salt, oregano and pepper. , Spoon onto crepes and roll up. Arrange in a 13x9-in. baking dish coated with cooking spray. Spread spaghetti sauce over crepes. , Cover and bake at 350° for 15-20 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 264 calories, Fat 7g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 900mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
BROILED ZUCCHINI
These broiled zucchini are easy to prepare and delicious.
Provided by Teri Rose Mibelli
Categories Zucchini Side Dishes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Slice zucchini into 3 lengthwise pieces. Spray each slice with cooking spray.
- Season with salt, garlic powder, and onion powder and set on a baking sheet.
- Broil in the preheated oven until lightly browned, about 5 minutes. Turn zucchini and broil on the other side until lightly browned, an additional 5 minutes.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 8.4 g, Fat 0.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 20.5 mg
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