Back to School Popeye Crepes

Do you get it?! Do you? Cuz, like, Popeye liked spinach, and it made him extra strong and ready to face his challenges, so I just thought it would be a good ‘beginning of the school year’ post and…

Well, you know.

Popeye Crepes | memo2munch

I can’t guarantee instant, bulging muscles after eating these, but I CAN guarantee the best-tasting serving of vegetables you will ever have the pleasure of feeding yourself. So tasty, in fact, that you won’t even taste the vegetables. That’s a good trade-off, right?

And I mean, how cool are GREEN CREPES?

popeye crepes | memo2munch

Now I really want to try sneaking other veggies or fruits into these crepes to make different colors. I bet beets would make just gorgeous magenta crepes. Or maybe you could make purple by using blackberries. Oh man, I would literally eat my body weight in crepes if they were purple and slightly blackberry flavored.

Time to put that at the top of my to-do list. (Sorry, anatomy homework.) Besides, I need practice crepe-flipping anyway. I broke about half of this batch before I got the hang of it. Turns out I didn’t have the heat high enough…

Popeye Crepes | memo2munch

Naturally, the filling could be anything you want. I followed the recipe from Green Kitchen Stories (and watched the video approximately 87 times because it was so beautiful) and liked the apple and tahini filling a lot more than I expected, especially with the addition of strawberries.

Here are some other fillings I might try:
-cheese and more spinach (spinach melt, holla)
-egg and tomato
-strawberry and/or banana (nutella optional, but who are we kidding?)

Let me know what other ideas you come up with!

Popeye Crepes | memo2munch

Also, I apologize for the lack of pictures. Photographing these babies was a struggle. Just to give you an idea of how sorry a scene it was, the wooden panels you see in the background are actually my kitchen floor. Don’t worry, I sanitized first!!

Popeye Crepes
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Crepe batter
  1. 1.5 cups flour of your choice
  2. 3 large eggs
  3. 2 cups (500 ml) non-dairy milk
  4. 1 cup (250 ml) water
  5. 1 tbsp. melted butter or coconut oil, plus more for frying
  6. pinch of sea salt
  7. 2 generous handfuls fresh spinach, rinsed (or thawed frozen)
Chickpea, Apple & Tahini Filling
  1. 3 tbsp. tahini
  2. 3 tbsp. extra virgin olive oil
  3. juice of one lemon
  4. 2 small apples, grated
  5. around 2 cups (600g) cooked chickpeas
  6. salt and pepper to taste
  7. honey to taste (optional)
Instructions
  1. Place all the crepe ingredients in a blender and put the lid securely on. Alternatively, if you have an immersion blender you can place the ingredients in a large mixing bowl and blend with your immersion blender. I want one of those things. Either way, blend until smooth and green. Refrigerate the batter for 30 minutes.*
  2. Heat an 8 inch frying pan on medium heat. Add a bit of oil or butter. Then pour about 1/3 cup (80 ml) of the batter into the pan. Tilt the pan in circles until the batter has evenly coated the bottom of the pan. Fry about 1 minute on each side, until crepes are golden and can be turned easily. Fry all of the crepes and put on a baking sheet to cool off.
  3. Make the filling: Whisk tahini, oil and lemon juice together in a mixing bowl. Add grated apple, salt and pepper and stir to combine. Add the chickpeas and mix until chickpeas are coated. If you want a sweeter filling, you can add some honey.
  4. Add a generous scoop of the filling in the center of each crepe and fold in half to serve.
Notes
  1. *This is important!!! The batter will be too runny otherwise
Adapted from Green Kitchen Stories
Memo2munch http://memo2munch.com/

The ULTIMATE Clean Out Yo’ Fridge Sandwich

Sometimes you get to a point in your life where nothing in your fridge seems to make a meal unless you want a salad. (Which in this cozy, rainy weather I most certainly do NOT) You have, say, an open container of hummus. An Avocado. Spinach. An open can of black beans. You really need to use things up, but…

What to do?!

Never fear! I have just the solution.

Behold, the ULTIMATE clean out yo’ fridge sandwich! *swoon*

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

I honestly just kept plopping things we had laying around on two slices of bread with no expectation of actual deliciousness, but IT HAPPENED. That’s the way the best recipes come about, I swear. Also, there’s no need to measure ingredients. Just put however much you want, and tweak it based on what you’ve got in your fridge. You really can’t go wrong. That’s the beauty of it.

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

So I started off with some mashed avocado, spinach, a drizzle of olive oil, and a sprinkle of cracked black pepper, but it needed something more. Well, when you’ve got this gorgeous tomato from the farmer’s market begging to be used, you know what to do…

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

Yep. Oh, man, the colors!

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

On the other slice of bread, I used some roasted garlic hummus to hold my black beans in place.

Then I united the slices, took a bite, and was like WOAH. That was GOOD. How was that good?! But believe me, it was. Give it a try!

Love u guys. K bai.

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

The ULTIMATE Clean Out Yo' Fridge Sandwich
Serves 2
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Ingredients
  1. 4 slices bread
  2. 1/2 an Avocado
  3. 1 handful Spinach
  4. Olive oil for drizzling
  5. Black Pepper to taste
  6. 2 slices tomato
  7. Hummus
  8. 1/2 c. Black Beans
Instructions
  1. Use a fork to mash the avocado on one slice of bread. Place the spinach on top, and then drizzle lightly with olive oil and sprinkle with black pepper. Add a slice of tomato.
  2. On the other slice, spread generously with hummus and top with black beans, pressing them gently into the hummus to keep them from falling off. Put the sandwich together, and enjoy!
Notes
  1. These amounts are estimates. Use however much you want!
Memo2munch http://memo2munch.com/

Apple Toasted Pecan Salad

“Ewwwww, Molly, why are you posting a salad recipe this close to Thanksgiving? We all know you’re stuffing your face with holiday “cheer,” aka cookies and any other form of baked good you can get your hands on!”

Well.

Yes. (No shame.)

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BUT that doesn’t mean I completely forego the healthy stuff. You’ve got to have balance, friends! I actually start to crave something healthy after a while of eating the sweet stuff. Also, tip: eating a healthy breakfast means later in the day you can splurge a little. šŸ˜‰

However, even though this salad is healthy it is still a decadent little charmer. The apples and raisins bring out the subtle sweetness in the dressing, which is perfectly light and not overpowering. Toasted pecans add a phenomenal crunch and flavor to the whole salad. The textures in that bowl! My oh my.

Added bonus: this salad is magical. You can’t tell how many raisins you’ve added because they have a habit of falling through the gaps in the spinach to the very bottom of the bowl. If you don’t catch on to tricky raisins like me and keep adding more and more… you basically end up with a vineyard at the bottom of your bowl!

Not kidding, the whole bottom of my bowl was coated in raisins. How magical! Guess I don’t need college. I’m a salad-bowl entrepreneur.

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PLEASE, please, please take the time to toast the pecans! It really brings the vineyard-salad to a whole new level. (And you’ll thank me for the delicious aroma wafting through your home as a result.) It literally takes 5 minutes to toast them, and you don’t even dirty a pan because wax paper is SUCH a dear. I promise you won’t regret the little bit of extra time.

You can buy your own salad dressing if you want, but this homemade one is super easy. All the ingredients were already in my house. (Then again, my mother has a whole arsenal of cooking equipment under this roof that I had noooo idea about. Every time I come home I discover something new. For instance, we have a loaf pan. A LOAF PAN. What?! You better believe I made bread! The recipe will be on here soon, veeeery soon.)

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To toast the pecans:

Preheat oven to 350Ā° F. Spread wax paper on a pan. Spread pecans on pan in a single layer. Toast in oven for 5-7 minutes. EASY PEASY.

For the dressing:

1 c. oil
1/4 c. sugar
1/4 c. vinegar
3 T. Dijon Mustard
1 T. Worcestershire
1/2 t. salt

Blend ingredients together. The oil and vinegar will separate when left to sit, so make sure to stir before using.

Apple Toasted Pecan Salad

2 c. Spinach
1/3 c. Raisins
1/3 c. Pecans, toasted
1/2 of an apple, sliced thin
Dressing

TossĀ spinach, raisins, pecans, and apples in a bowl. Top with dressing to taste.