Easy Paleo Sweet Potato Crepe Recipe

I woke up wanting crepes, so I made them. I found a quick & easy recipe online & decided not to follow it like usual.

Easy Paleo Sweet Potato Crepe by ilovemunkie

Ingredients:
2 eggs
1/4 cup almond butter
1/4 cup water
2 tablespoons sweet potato starch
1 teaspoon vanilla
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Mix all ingredients in a bowl or blender. I used this handy, dandy Bella Rocket Blender, which makes cleanup so easy.
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It’s very similar to the Magic Bullet, only it’s cheaper. Plus, our Magic Bullet broke.
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Add a teaspoon coconut oil to a 9″ frying pan over medium heat. Pour 1/4 of your batter into your pan & swirl the pan to thin out your batter. Next time I’ll pour 1/8 of the batter for thinner crepes.

Cook for 1-2 minutes until the edges are browned & curling upwards slightly.
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Use a spatula to flip the crepe to cook the other side for another minute.
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Add some Hazelnut Spread & sliced mangoes on one side of the crepe, then roll it up.

Any filling would do. This was all I had in the house so I try to use everything I have on hand before buying more.

You can make these ahead of time & freeze them with parchment or wax paper between each crepe.
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I was able to make 4 crepes with this recipe. Perfect for 2 people or one hungry person.

Enjoy!

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Adventures in Canadia – Desserts

Let’s talk about Desserts. Yes, I’m talking about those yummy delicious bites of goodness after having a nice, filling meal. Or for some, they’ll eat it as their meal. 🙂

LES CHATEAUX BAKERY
8360 Kennedy Rd
Markham, ON L3R 9W4
(905) 940-1303
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I can’t tell you how many times we’ve come here for their fresh out-of-the-oven, piping hot, delectable egg tarts. Oh, if there was something I can eat every day, it would be these egg tarts. I ate 2 while on my last trip to Canada last week, and I’ve eaten one per day since I came back. Ummm…you caught me, I brought 2 dozen back. *burp*

They offer egg tarts with 2 different crusts. One is a more crumbly cookie crust, while the other is my personal preference, the tender, flakey, buttery, layered, puff pastry type of crust. See, even the description of that sounds so much better. 😀

The egg custard is best when it first comes out of the oven. It is smooth, creamy, tender, warm custardy goodness. Oh, words cannot describe how it tastes, but pictures can try to convey this to you. You can always re-heat them in the toaster oven, but they’ll never taste as good as when they first come out of the oven.

CAFFE DEMETRE
(they have multiple locations)

Let’s talk about crepes. The hubby’s cousin brought us here over the winter. She was just there the night before, but she was more than willing to go again. Yes, she loves food just as much as we do. Hubby’s entire family loves food, so I guess I fit right in.

This is a place for the young kids to hang out late at night. It was completely packed & there was a line streaming out the door. While waiting on line, we watched the people behind the counter prepare large plates of crepes with extra portions of whipped cream, cut huge pieces of cake & top with more whipped cream & make waffles with fruit, ice cream & drizzled with a generous amount of fudge. I was getting a little nervous by the huge portions & the amount of sugar I was about to ingest.
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We ordered the Moo La La. It’s a crepe filled with a huge serving of Nutella ice cream, bananas, almond slivers & drizzled with fudge.
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The other item we ordered was a waffle with chocolate ice cream, strawberries & whipped cream.

Both were huge but the 3 of us devoured it & only left remnants of fudge on the place. The highlight was the homemade Nutella ice cream.

YAU WOO SOYA BEAN SPECIALTY FOODS
4390 Steeles Ave. E
Markham, Ontario
(inside Market Village which is the older part of Pacific Mall)
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Hubby’s cousin recommended this place to us. We were a bit skeptical about eating here because it looked like a complete hole in the wall. But, we were proven wrong. They specialize in soy beans (obviously) & we were blown away by their sweet tofu desserts. The creaminess of the tofu was unbelievable without any graininess whatsoever. They have most definitely perfected this recipe. Each bite was better than the last. We ate here twice last week. Oh, the gluttony.

The hot tofu with ginger syrup (top right) was perfect for a cold day (we had this one earlier in the year). The slight spiciness from the ginger just warms your tummy. The cold tofu with coconut milk & tapioca (middle left) was so delicious that we went back the next day to order more. It’s only good if you are a coconut milk fan. We loved it. The hubby’s mom ordered the hot tofu with sesame (lower right). I wasn’t a fan of this one because the sesame soup was really thick, plus we ate it on a hot & humid day. I prefer the cold tofu on a hot day.

TUNG TUNG DAN QUEN KING LTD
2 Locations – Pacific Mall & Market Village (one in the old side of Pacific Mall)
Pacific Mall – 4300 Steeles Ave E, Unit N-6/N-8 Pacific Mall, Markham, ON L3R
Market Village – 4350 Steeles Avenue E, Unit 106, PO Box 85, Markham, ON L3R 9V4
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These are world famous Egg Rolls. No, not the ones you get at fast food restaurants. These are crunchy, thin cookies rolled up. They start out using batter that resembles pancake batter. Then they put it on a machine that cooks the batter, almost like a crepe. Then these little ladies takes what looks like a curling iron & carefully folds them & roll them to the egg roll shape. A package contains 16 of these addicting egg rolls. We always end up bringing home at least a box or 2 (10 in a box). They also offer a flat version filled with dried coconut shred which is also good, but not as popular.

Here comes the fun part. When I went home, I stuffed them with coffee ice cream & let it re-freeze again. You should eat these as soon as possible because the egg rolls eventually get a little soggy. Of course, these usually don’t last more than a day because they’re so yummy. This is my version of a cannoli! 🙂
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This place is also famous for their eggettes or eggies or egg cakes. Whatever you want to call it, I’d call it delicious. These are made fresh & piping hot. You pull off one or two & pop them into your mouth. They have a slight crunchiness on the outside & a warm, soft center. Heavenly little pillows of goodness.

I look like a crazed person, but I’m just crazy for the eggies!!!

MAXIM BAKERY & RESTAURANT
9665 Bayview Ave, Unit 1-4
Richmond Hill, ON L4C 9V4
(905) 883-1465
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We only go here to pick up their scrumptious meringue cakes. The cake is made out of meringue & almond pieces. They offer 2 fillings: strawberry or mango. Both are equally delicious, but we’ve been ordering mango more lately (it’s also my 1st choice). The filling is made up of unsweetened whipped cream & diced fruit. The meringue is sweet enough. Sometimes tooth achingly sweet where I would cough from all the sugar, but it goes so well with the whipped cream & fruit that I’d still continue eating my piece.
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They offer 6″, 8″, 10″, 12″ & 14″ for $20, $28, $38, $59 & $60 respectively. They pre-cut the slices for you because if you cut it yourself, everything would crumble & get smushed. Not a pretty sight but I’d still eat it if that happened! The large feeds 12 people, which is great for a large party, or 6 sugar addicts. It is on the pricey side, but it is another splurge we are willing to make.

Oh, Canadia, why does everything taste so much better in Canadia?!?

Mango Shrimp Summer Roll Recipe

Mango Shrimp Summer Rollsadapted from Steamy Kitchen

Ingredients:

1 tsp fish sauce (substitute with soy sauce)
1 tsp freshly grated lemongrass
freshly ground black pepper
½ tsp sugar
36 small sized shrimp, shelled and de-veined
2 bundles of Rice/Mung Bean Vermicelli
15 round rice papers (8″ diameter)
1 cup julienned carrots
1 cup julienned cucumber
4 oz bean sprouts
2 mango, sliced into thin slivers
1 small bunch of Thai Basil Leaves (optional)
1 bag (7oz) of Enoki Mushroom (optional)

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Grate lemongrass. Boil water & quickly drop the bean sprouts into the water. Take it out after 30 seconds. This is to ensure any bacteria/gems are killed off. Rinse with cold water & let dry in a colander.
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Peel & de-vein the shrimp. Mix the fish sauce, lemongrass, pepper & sugar in a bowl & add shrimp. Marinate for 10 minutes.
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Grill the shrimp in a frying pan with 1 tablespoon coconut oil on high heat until cooked through, ~2 minutes. When the shrimp is cool enough to handle, use a knife, cut each shrimp down the middle of its back so that you have two identical halves of shrimp. This makes the shrimp thin enough to wrap evenly.

Place 2 bundles of vermicelli into boiling water. Stir & make sure it cooks for a few minutes until tender (~2-3 minutes). Strain the water & cool the vermicelli with cold water to stop it from cooking.

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Cut the dirty ends of the Enoki mushrooms. Wash them under cold water, while separating the strands because they tend to stick together. I seasoned it with a little salt, pepper & olive oil & cooked it in a frying pan. It will release a lot of water. When the mushrooms are cooked down (no longer stiff), they are ready. Discard as much water content from them as much as possible.

Cut your carrots & cucumber into matchstick sized pieces. Take 10 basil leaves & chiffonade them into smaller pieces. Now all your ingredients are ready to assemble your summer rolls.

In a clean fying pan, boil a few cups of water. This will be used for the summer roll skins. Turn off the heat once it starts boiling. Find a large round dish to prepare you rolls. Have another large plate handy for your completed rolls. Take a summer roll wrapper & place into the hot water in the frying pan. It will soften into a pliable sheet. Carefully pull the sheet out & put onto your prep plate.

Here, you will start building your summer roll. Add the shrimp, then layer with the vermicelli, a few slices of the mango, then carrots, cucumber, mushroom, & basil. I rolled the bottom over the filling first, then folded the right & left sides in, then tightly rolled the bottom up to the top. Put the finished product on our finished plate.

Mango Puree – by Me
1 mango (remove skin & pit)
3 tablespoons water
1 tablespoon sugar
1 tablespoon lemon juice
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Mix all ingredients together in a blender. Add more water if the puree is still too thick. This is easy to make & makes your food look so pretty (& tasty, too)!

Fish Dipping Sauce: Nuoc Cham – Recipe courtesy Corinne Trang, Authentic Vietnamese Cooking, Simon & Schuster, 1999
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice (~1 lemon)
1 large clove garlic, minced
1 or more bird’s eye or Thai chiles, seeded and minced
1 shallot, peeled, thinly sliced, and rinsed (optional)
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Mix all ingredients together & let sit in the fridge for 30 minutes. This sauce is so tasty with the summer rolls or even just over vermicelli or rice.

ENJOY!