Thanks, PAM, for sponsoring this post!
What’s your “healthy”? For some people, “healthy” is about eating low-carb or low-calorie. For others, it’s about eating whole, unprocessed foods. For others, it’s about moderation in all things while maintaining an active lifestyle. For others, it’s about rejecting any personal tracking at all, since that tracking (of weight, calories, or wholesomeness) may have fed into unhealthy compulsions.
Some people take vitamins. Some swear by fish oil. Some folks eat a raw food diet. Some people eschew trans fats. No healthy is the right healthy and no healthy is the wrong healthy — as long as it works for you. So what’s your healthy?
I’m a total pinball. I bounce from low-carb to low-calorie to trying not to track (I have a history of eating disorders, so every now and then I need to step away from counting anything.) I try to stay active. I feel like my definition of healthy changes from week to week, though. And to be honest, I can’t imagine ever being too obsessed with finding health perfection, since I nurse a few vices here and there (soda, I’m looking at you!) that I don’t want to let go of.
Considering my obsessive past, that tinge of apathy might actually be pretty healthy!
This week my healthy included making a lighter, bright dessert with fresh, seasonal ingredients. After eating crêpes hot off the griddle on the streets of Paris (swoon), I knew I wanted to make them at home. The wonderful thing about crêpes is that they’re low on flour and sugar and form this amazing flavor base for fresh summer BERRIES.
But not just any berries. JUICY, CONCENTRATED, INCREDIBLE ROASTED BERRIES. Strawberries and Blueberries, when roasted, yield up rich syrups and slouch into the perfect splushy texture. And instead of a dense mound of dairy whipped cream, I paired the berries with heavenly coconut whipped cream made from the solids of coconut milk. A little coconut cream and a few berries went a long way toward making this relatively healthy dessert taste completely indulgent.
If you’ve never made crêpes before, don’t worry. The recipe below uses tried and true America’s Test Kitchen techniques. The most important points are heating your pan appropriately, testing your pan before starting, timing the cooking process so you’ll know when to flip, and keeping your pan sprayed between crêpes.
Lovely golden splotches.
I used PAM Cooking Spray to keep my skillet ready and also to coat my berry-roasting dishes. I’ve been PAMming it up since I was a wee lass! Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up. It’s perfect for making crêpes, where nonstick needs to really mean nonstick!
Share in the comments: What’s your healthy?
One year ago: Easy Taco Grilled Mini Pizzas
Two years ago: Elvis Presley Bars (Peanut Butter Banana Bacon Bars)
Three years ago: Pretty Italian Pressed Sandwiches
Four years ago: Buttermilk Cranberry Scones
Five years ago: Mexican Lasagna (plus freezing instructions)
Disclosure: Compensation was provided by ConAgra via Mode Media. All opinions are mine and are not indicative of the opinions or positions of ConAgra.