‘Tis the season for getting cozy by the fire, gathering with family and friends, and maybe, at times, over-indulging (just a bit!).
Here and there, we find ourselves munching on a little too much figgy pudding, or saying, “Yes, please!” to another glass of sparkling. Suddenly, our New Year’s resolutions of shaping up become some distant dream for the future, hazy and dreamy, like those sugar-plums dancing in our heads.
Despite the rich and creamy foods we’re bound to enjoy this holiday season, there are always easy, healthy alternatives and ingredient-swaps that can take a treat and turn it into a yummy, feel-good meal. Without sacrificing taste.
Take crêpes, for example.
I like mine warm, dusted with sugar, and topped with cinnamon.
But, of course, that doesn’t mean I eat them on the regular.
When you’re feeling french, want to indulge or impress, but still keep your health in mind, try these whole-wheat, apple-asparagus crêpes. They have just the right amount of crunch, thanks to the pistachio- almond “paste”, with a hint of sweetness coming from the fresh apples.
Rich in fibre, vitamins, and healthy fats, these savoury crêpes will leave your friends and family exclaiming, “C’est magnifique!”
And if you’re serving these for dinner, try pairing them with a Riesling Reserve Old Vines from Konzelmann Estate Winery. Oui, oui, it’s the perfect pair!
Savory Apple-asparagus Crêpes with Nutty Paste
2 cups whole-wheat flour
1 cup water
½ cup Almond milk, unsweetened
Instructions: Combine ingredients, add additional water or almond milk if consistency is too thick – batter should be running freely and not too viscous.
½ cup Almonds
½ cup Pistachios
2 Cloves garlic, pressed or finely miced
1 ½ tablespoon olive oil
Handful of fresh parsley, finely chopped
4 black olives, finely chopped
½ cup almond milk, unsweetened
Instructions: Combine and grind into fine paste with some texture using food processor. Warm in pan and allow nuts to start browning.
8 Asparagus stalks, washed and trimmed
1 teaspoon sugar
Dash of salt
Instructions: Cover asparagus stalks with water, sugar, and dash of salt, in low-pan, and allow boiling on medium heat. Add slice of lemon if desired. Cook until al-dente.
Arrange crêpe with paste in center, asparagus, and apple slices. Top with grated Gruyère cheese. Serve warm.