Lunch just got a new look!
Check out how 3 foodie bloggers, with the help of Anyday Magic, have added their twists on Amanda's Mushroom Pork Chops.
featured guest
Food Mamma
www.foodmamma.comFareen Jadavji Jessa aka Food Mamma is the founder of the successful blog foodmamma.com. She shares delicious, easy to make, sometimes spicy recipes with the world. This busy mom adds a little anyday magic to every meal.
Red Velvet Crepes with Chocolate Spread Cream Cheese Filling
By Fareen Jadavji Jessa aka Food Mamma
Ever since I attempted Red Velvet cupcakes last June, it has become a favourite of mine. Always looking to combine a couple of my favourite things, I mixed up a crepe recipe with red velvet and the combination was delicious. My 3 year old, Qais, who is always happy to help in the kitchen enjoyed stirring the batter and of course, taste-testing! I added Chocolate spread to the filling because one can never get enough chocolate.
Ingredients:
Crepes
1 cup flour
2 tbs sugar
¼ tsp salt
2 tbs cocoa
3 eggs
1 ¼ cups 35% whipping cream
1 tbs melted butter
1 tbs red food colouring
4 tbs water
Filling
8 oz softened cream cheese
4 tbs chocolate spread
1 cup 35% whipping cream
1 tbs sugar
In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the eggs, cream, butter and food colouring. Make sure you let the butter cool a little bit, or you will end up with scrambled eggs!
Gradually whisk into flour mixture until very smooth. The batter should be the texture of thin cream.
Heat a non-stick skillet or crêpe pan over medium heat and prepare with an oil spray. Using a ¼ cup measure, pour batter into the middle of the pan and swirl it in the pan until you have a thin, even layer. Cook until you see bubbles and the crepe easily lifts away from the pan. Flip the crepe and cook until the second side is done.
Repeat with the remaining batter.
Pour whipping cream and sugar into a mixing bowl and beat until the cream forms stiff peaks.
Combine the cream cheese and chocolate spread.
Spread the cream cheese layer in the middle of a crepe. Top with a dollop of whipping cream.
Roll the crepe and place it on a plate seam side down. Dust with icing sugar and enjoy!
