Smoked Turkey, Arugula & Cheddar Crêpes
- 8-10 thin slices smoked turkey
- 12 sun dried tomatoes, cut into thin slices
- ¼ cup arugula, chopped
- ¼ cup Brown Family Farm Sesame Garlic Roasting & Grilling Sauce
- ½ cup Vermont Cheddar cheese, grated
Following directions on the bag, make crêpes using Brown Family Farm Crêpe Mix. Place a thin slice of smoked turkey on each crêpe; then a few thinly sliced pieces of marinated sun dried tomato, a sprinkling of chopped arugula & Vermont Cheddar Cheese over all. Roll crêpes up and place in a casserole pan just big enough to hold them. Baste each crêpe lightly with Sesame Garlic Roasting & Grilling Sauce, sprinkle with Vermont Cheddar Cheese. Bake in a preheated oven at 350°F for 10-15 minutes or until cheese is melted and crêpes are heated through.
- ½ cup Crêpe Mix from Brown Family Farm
- 2 eggs
- ½ cup water
- Pinch of nutmeg
- 3 tbsp. unsalted butter
- Juice of ½ lemon
Preheat oven to 425°F. Place large skillet in oven to preheat while mixing batter. In a blender combine first 4 ingredients. Melt butter in the large skillet being careful not to scorch the butter; when completely melted pour the batter into the skillet and shake gently. Return skillet to oven and bake for 15-20 minutes until puffed and golden. Remove from oven and sprinkle with confectioner’s sugar. Squeeze lemon over the top, cut into wedges and serve at once. Drizzle Brown Family Farm pure maple syrup to taste or top with fresh fruit.
Crêpes with Scrambled Eggs and Gruyere Back to top
- Crêpe Mix from Brown Family Farm
- Eggs salt and pepper
- Pinch of nutmeg
- Mandarin Orange Roasting and Grilling Sauce
- Gruyere Cheese
Make crêpes, following directions on the bag. Scramble eggs until barely set. Fill crêpes down the middle with scrambled eggs; Grate Gruyere Cheese over the eggs, and sprinkle with salt and pepper. (You can also add crumbled bacon, sliced scallions, salsa). Roll crêpes up and place in a casserole pan just big enough to hold them. Baste each crêpe lightly with Mandarin Orange Roasting & Grilling Sauce, sprinkle with Gruyere Cheese. Bake in a preheated oven at 350°F for 10-15 minutes or until cheese is melted and crêpes are heated through.
Cindy’s Maple Walnut Granola Back to top
- Nonstick vegetable oil spray
- 1/4 cup plus 2 tbsp. Brown Family Farms Organic Maple Sugar
- 1/2 cup Brown Family Farm Grade B Maple Syrup
- 1/4 cup egg whites (about 2 large egg whites)
- 1 tbsp. pure vanilla extract
- 1 1/4 tsp. ground cinnamon
- 1 tsp. ground all spice
- 3 cups old-fashioned oats
- 1 cup walnut halves, broken in half
- 1 cup dried fruit (cranberries, raisin, or blueberries)
Position rack in bottom third of oven and preheat to 325°F. Generously coat heavy large rimmed baking sheet with nonstick spray. Stir ¼ cup maple sugar and maple syrup in heavy small saucepan over low heat until sugar dissolves. Pour into bowl; cool to lukewarm. Whisk in egg whites, vanilla, and spices. Add oats, nuts and remaining 2 tablespoons of maple sugar. Toss well.
Spread mixture in even layer on prepared baking sheet. Bake 35 minutes. Using metal spatula, turn granola over (bottom will be brown). Bake 10 minutes. Sprinkle dried fruit over; bake until dry. About 10 minutes longer. Cool granola completely in pan and enjoy. Makes about 8 cups.
