Monthly Archives: November 2014

Pumpkin Crepes with Maple Drizzle



Recently when I was shopping I found this “Almond Dream” brand Spiced Pumpkin Almond milk with Cinnamon.  I could not resist and bought a carton.  When I got home, all I want is to drink this immediately.  But for my amazement, it was a bit too thick (probably with almond puree).  But it really had a nice smell and flavor.  Rather than throwing it, I thought of making pumpkin crepes with this milk.  The Crepes came out good, but needed to be cooked longer than the original ones.

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For Crepes:

  • 1 egg lightly beaten
  • 1 tablespoon cooking oil
  • 1 cup pumpkin almond milk
  • 3/4 cup milk
  • pinch of salt
  • generous 1/2 cup all purpose flour
  • butter for greezing

For Filling:

  • 1/2 cup ground almond/almond meal
  • 4-5 tablespoons pumpkin almond milk
  • just a dash of salt

For Sauce:

  • 2 teaspoons butter
  • 2 tablespoons maple syrup.


Make the Crepes:

  • Whisk egg whites and oil lightly.  Add almond milk, regular milk and whisk until blended well.
  • Add salt to flour and sift once
  • Add milk mixture to sifted flour and mix until there are no lumps.
  • Add a little bit of butter to a 6 inch non stick skillet and once hot spread all over the pan
  • Add a spoonful of batter and swirl into a thin layer coating the pan.  Cook until browned at the bottom
  • If the batter is too thick, add some extra milk one tablespoon at a time
  • Flip to the other side and cook until done (you may need to cook a bit longer than the normal crepes.  Otherwise they tend to be a bit gooey)
  • Transfer to a plate and keep warm.  Make the rest of the crepes

Make Filling:

  •  Mix in almond meal, almond milk and salt

Make sauce

  • Melt butter in a sauce pan and once it starts bubbling, add maple syrup and boil in a low flame for just one minute.
  • Turn off heat and keep warm

To assemble:

  • Add a tablespoon of almond filling in the middle of a crepe and roll up
  • Place on serving plates and drizzle with sauce
  • Makes about 6 crepes

Mini Phyllo Cup Cheese Cake with Hazelnut frosting




  • 4 oz semi sweet chocolate broken into pieces
  • 1 teaspoon butter
  • 30 (2 packages) baked miniature phyllo shells ( 1 1/2 inch shells)
  • 6 oz cream cheese room temperature
  • 4 tablespoons sour cream
  • 4 tablespoons powdered sugar
  • 2 teaspoons raspberry extract
  • 2 teaspoons milk
  • To decorate red writing gel and Chocolate Hazelnut sprinkle


  • In a small saucepan stir together chocolate pieces and butter on low heat until melted
  • While chocolate is hot, with a small spoon add a little bit of chocolate to each phyllo shell and swirl to cover bottom and sides or with a small brush brush bottom and sides with chocolate.  Chill the shells for about 15-20 minutes
  • Meanwhile in a small bowl stir together cream cheese, sour cream and powdered sugar until smooth.  Stir in raspberry extract and milk and mix well
  • Transfer cheese mixture to a piping bag and pipe about 1-2 teaspoons into each shell.
  • Return to refrigerator for about 30 minutes.
  • With the red gel add red dots on the cheese mixture
  • sprinkle chocolate hazelnut frosting in a zig zag over the phyllo shells.
  • Yields 30 mini phyllo cheese cakes.

To make the chocolate hazelnut sprinkle, mix together 1.5 oz chocolate hazelnut spread, 1/4 cup unsweetened cocoa powder, 3/4 cup powdered sugar, 1 tablespoon orange juice and 1/2 tablespoon maple syrup.  Transfer mixture to a small resealable bag plastic bag.  snip off a corner of the bag