Along the Algarve Coast of Portugal is the small fishing town of Lagos. Hugely popular as a summer destination, this idyllic seaside town is made up of cobbled pedestrian streets and miles of crescent beaches flanked by impressive cliffs. In the heart of Lagos, at the Rising Cock hostel, Mama takes great care of her guest and makes sure to serve hot fresh crêpes every morning.
10 years after our first visit to Lagos we returned, the ocean and friendly Portuguese people beckoning us back. There was Mama happily cooking up crêpes, telling us to pull up a stool and eat as many as we liked. Backpackers came and went, sitting around the small table, having their fill of crêpes before another day of sunbathing on the beach or going on the infamous Booze Cruise.
Lucky for us Mama shared her recipe with us before we left, and although there are many crêpe recipes online, this one is special to us. The addition of a tablespoon of cornstarch gives those crispy lacy edges that makes a crêpe just that much better than a pancake.
There’s no denying crêpes can be fickle things, but I’m quite sure Mama didn’t use a special crêpe pan, in fact she had these going on multiple burners to keep up with the demand. With a little trial and error we managed to whip these up in a cast iron pan and before long were feasting on a stack of crêpes proudly made at home.
Mama's Crêpes
- 2 eggs
- 2 cups milk
- 2 cups water
- 2 tablespoon oil
- 2 cups flour
- 1 tablespoon cornstarch
- pinch of salt
- pinch of sugar
- Optional – Vanilla, lemon zest
- Whisk your eggs in a large bowl.
- Add in the liquids.
- Pour in the flour, cornstarch, salt and sugar.
- Depending on your desired flavors add in the optional vanilla or lemon zest.
- Whisk to combine everything together. (You can also blend all ingredients in a blender and wait 30 min – 1 hour for the bubbles to subside)
- Heat up a small or medium pan over low to medium heat. (A pan with a flat bottom surface that is relatively non stick, such as a seasoned cast iron pan, or a specialty crêpe pan, works best.)
- Use the handle to hold the pan at an angle, and using a ladle scoop a small amount of the batter into the pan, swirling the mixture to cover the pan. You want the batter to spread quite thin so it cooks quickly and doesn’t stick to the bottom of the pan.
- The first crêpe is often a throw away while the pan heats up and you get your settings right.
- Cook for several minutes until the edges start to rise and the bottom is golden, and use a spatula to flip the crêpe over.
- Cook the second side until golden and transfer to a plate to keep warm until ready to serve.
- Serve with fresh fruit, yogurt or whipped cream, a squeeze of lemon and sugar, Nutella and banana, savory asparagus and cheese, the possibilities are endless!
Crêpes freeze well in an airtight container with parchment paper between them.
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The sweet and savory of the grapefruit and salt reminds us of a grapefruit margarita served in a glass with a salted rim. Just as delicious is the smell of rosemary that transports you to the south of France when you open the oven door.
Broiled Grapefruit with Rosemary
Everything you love about a salty grapefruit margarita combined with the delicious fragrance of rosemary. This broiled grapefruit is quick and makes a delightful savory & sweet breakfast. Serve along side some toast and peanut butter or yogurt and granola for a complete meal.
- 2 grapefruit (sliced in half)
- 1 tbsp raw cane sugar or coconut sugar
- 1/4 tsp sea salt or rock salt
- 1/2 tsp fresh rosemary leaves (chopped)
- 4 small rosemary branches as garnish
- Combine the sugar, salt, and chopped rosemary in a small bowl.
- Remove a thin slice from the bottom of each grapefruit, to help make them more stable and place on a baking tray.
- With a sharp pairing knife or small serrated knife, cut a circle between the grapefruit and the skin. Cut another smaller circle around the white pith in the center. Remove any seeds. Create spoon size pieces by cutting towards the center of the fruit, detaching each segment.
- Evenly sprinkle the sugar mixture over each half of grapefruit.
- Broil the grapefruit for 3-5 minutes, until the tops start to go golden.
- Leave to cool for a minute before serving warm.
If you are feeling adventurous try adding chili pepper flakes for a spicy kick!
Chef’s Tip: trying grilling your lemons or limes before making a marinade or dressing. This will bring a grilled smokey flavor to your sauce!
What are you favorite ways to eat citrus fruit like grapefruit? We’d love to hear your comments!
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Not only are steel-cut oats creamy and delicious, they are a great heart-healthy choice. Oats are low fat, full of fiber, omega-3, protein, and provide a slow release energy. Steel-cut oats are less processed than rolled oats, and as a result they take a little longer to cook. Making them overnight saves precious time in the morning, and you can still enjoy a delicious breakfast on a dark, cold, winter morning.
This recipe is built on a warming combination of banana, juicy pomegranate, walnuts, cinnamon and honey.
Pomegranates are incredibly healthy with many nutrients and antioxidants that help fight off inflammation, cancers, high blood pressure and heart disease.
Sails & Spices Tip: The best way to remove the pomegranate seeds is to cut off the top of the fruit, and then score 6 lines from top to bottom. From here you can crack it open, and submerge the peices in a large bowl of water to loosen the seeds. The seeds will sink to the bottom and the everything else float to the top. Keep a jar of pomegranate seeds in the fridge to sprinkle on breakfasts, salads, or any other dish for burst of sweet juicy flavor. Pomegranates are only in season October to February so eat them up while they are around!
Overnight Winter Warming Steel-Cut Oats
Creamy and nutritious steel-cut oats with a power combination of bananas, pomegranates, walnuts and honey. Make this the night before for an easy and satisfying breakfast to warm you up on the darkest mornings.
- 1/3 cup steel-cut oats
- 1 cup water
- pinch of salt
- 1/4 tsp cinnamon
- 1/4 tsp vanilla
- 1 tbs superfood seeds such as hemp seeds (chia seeds, or flax seeds (optional))
- 1/3 cup of almond milk
- 1 sliced banana
- 1/4 cup chopped walnuts
- 1/4 cup of pomegranate arils
- 1 tablespoon of local spring harvested honey (try maple syrup for a vegan option)
- Starting the night before, combine steel-cut oats, water, salt, cinnamon, vanilla, and superfood seeds in a small pot.
- Bring the water and oats to a boil for 1 minute.
- Remove from the heat, allowing to cool for 5-10 minutes.
- Cover with a lid and store oats overnight in the fridge.
- In the morning give the oats a stir, add the almond milk, and reheat on the stove or in the microwave.
- Top with sliced bananas, pomegranate seeds, and chopped walnuts. Drizzle with honey and enjoy.
You can increase the recipe to make enough for the whole week as it reheats well and keeps in the fridge for up to 5 days.
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Sunday is one of my favorite days of the week. It’s a little pause to enjoy home, family, friends, and good food. I like using the slower Sunday pace to think about the week ahead and get some wholesome food organized. This healthy granola fits the bill and makes a great quick breakfast once your schedule returns to full speed.
This granola is made with applesauce and only a tiny amount of coconut oil and maple syrup, making it far healthier than many recipes, and it tastes absolutely delicious! Enjoy it simply with some nut milk, in a Greek yogurt and berry parfait, or on top of a smoothie bowl.
Coconut and Cherry Granola
This granola is made with applesauce and only a tiny amount of coconut oil and maple syrup, making it far healthier than many recipes, and it tastes absolutely delicious! Enjoy it simply with some nut milk, in a Greek yogurt and berry parfait, or on top of a smoothie bowl.
- 3 cups rolled oats
- ½ cup almonds (roughly chopped)
- 1/3 cup sunflower seeds
- 2 tbs ground flaxseeds
- 1/2 cup unsweetened applesauce
- 2 tablespoons maple syrup (can substitute agave nectar or honey)
- 1 tablespoon melted coconut oil
- 1/2 tsp vanilla
- 1/2 teaspoons of cinnamon
- 1/4 teaspoon salt
- 1/2 cup flaked coconut
- 1/2 cup dried sour cherries
- Preheat the oven to 350 F / 180 C
- Add the rolled oats, almonds, sunflower seeds, and flax seeds to a large bowl.
- In a small bowl mix the apple sauce, maple syrup, melted coconut oil, vanilla, cinnamon and salt.
- Combine the apple sauce mixture with the oats and mix until well combined.
- Transfer the granola onto two baking trays and bake for 30-45 minutes, stirring and rotating the trays every 10-15 minutes.
- A couple minutes before it looks done, add the coconut flakes and dried cherries and return to the oven.
- Let cool and store in a sealed jar for up to 1 month.
Little habits can add up to big changes over time. It’s so much better waking up on a Monday knowing you are set up for the week, you have a delicious breakfast waiting for you, and your gym bag is packed and ready to go.
What are your favorite ways to spend a Sunday getting ready for the week ahead?
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This coffee banana smoothie is perfect for when I am in a rush and am looking for a quick Monday morning pick-me-up. Packed with wholesome ingredients, you can feel good eating it too.
Smoothies are one of my favorite breakfasts. They take 5 minutes to make and travel easily. The protein powder you choose deserves some research, as many may contain ingredients you would rather avoid. To set you on a helpful track with your own study, I’ve been enjoying Vega One nutritional shakes. Their various flavors are 100% vegan and non-GMO, and are packed with leafy greens, seeds, vitamins, and 20g of plant protein. As always, research for yourself and know what you buy.
To make a smoothie with a great chocolate flavor, add cacao nibs or cacao powder, a superfood made from the beans of the Theobroma cacao tree. They are the least processed and natural form of chocolate. Cacao nibs are better for you than dark chocolate and are high in healthy antioxidants, minerals, and vitamins. As an added bonus, they’re known as a ‘love drug’.
I love trying new flavors to mix things up, like this coffeeshop-inspired combo. The recipe is so easy you can make it with your eyes half shut, and is certainly a Monday-morning savior.
Coffee & Banana. The Crazy Monkey Smoothie
- 1/2 cup of your preferred milk (like cashew milk* or 1%)
- 1 tbsp of cacao nibs or powder (optional)
- 1 banana
- 1 shot of espresso
- 1 scoop of mocha (chocolate or vanilla flavored Vega One, or your favorite protein powder)
- 1 1/2 cup of ice
- *cashew milk can be made simply by adding 1/4 cup of raw cashews with 1/2 cup water into the blender
- Add all the ingredients together and blend
- Enjoy!
