Meyer Lemon Cardamom Crepes

Like the shortbread cookies in the last post, the flavor of these crepes is subtle but delightful. Meyer lemon could be substituted with regular lemon, but then the lemon flavor will be more prominent, which is not a bad thing. I thought the crepes were a little too sweet, so next year when I make these again, I'll probably try half the sugar.

Meyer Lemon Cardamom Crepes
adapted from Fahrenbite

4 Tbsp butter
1 1/2 c. wheat flour
4 Tbsp granulated sugar
1/4 tsp. salt
1/4 tsp. cardamom
2 c. almond milk
3 eggs
1 Meyer lemon, zested and juiced (use only half the lemon for the juice)
1/2 tsp. vanilla extract

Melt the butter in a crepe pan or other non-stick pan, making sure not to let it burn. Let the pan cool.

Mix the flour, sugar, salt, and cardamom in a big bowl. Add the milk, little by little and stir vigorously to get rid of any lumps. Add the eggs and stir. Add the melted butter from the pan, lemon juice and zest, and vanilla extract and stir.

Reheat the greased pan at medium-high. When the butter is sizzling, hold the pan with one hand and pour the batter into the pan with the other. Hold the pan at an angle when you pour the batter and slowly move in a circle to make a very thin crepe. Add little drops of batter if there are any holes in the cooking crêpe where needed.

Flip over the crepe with a spatula when light brown edges are showing. Cook for approximately 10-15 seconds on the other side.

Place the cooked crepe on a plate, with foil to cover to keep warm until served. Enjoy with desired toppings (fruit or Meyer lemon curd tastes great!)

Vanilla Cardamom Chia Seed Pudding

In the fall, I visited my parents. My mom is a smoothie lover and has one every day for breakfast, and she graciously shared while I was there. She adds in all sorts of healthy ingredients, including chia seeds. I decided to buy some chia seeds after I returned home, but only after that did I start noticing recipes everywhere containing chia seeds. One of the most common ways to use them is to soak them in liquid (like almond milk) to make a pudding-like substance. When soaked, the seeds plump up a little and lose their crunch. Add some delicious flavorings, and you've got pudding.

This recipe for chia seed pudding uses vanilla, cardamom, and maple syrup for a delicious pudding. I ate it with honey-poached clementines for breakfast.

Vanilla Cardamom Chia Seed Pudding
adapted from What's Cooking Good Looking

1 1/2 cups almond milk
1 1/2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/8 teaspoon cardamom
1/4 cup chia seeds (you can add a little more if you like the pudding to be thicker)

Make the pudding by placing all of the ingredients in a medium sized mixing bowl and stir to combine everything. Cover and place in the refrigerator overnight (or for a minimum of three hours).

The chia seed pudding will keep for several days in an air tight container in the fridge.

More Cardamom Love

We're pretty boring when it comes to beverages at my place - water is it. When I was revisiting the amazing Super Natural Every Day last week, I noticed the recipe for this Indian beverage called for cardamom and was alcohol-free. So I gave it a try. Super good and spicy. The only problem was that "sediment" collected at the bottom of the cup, so I kept stirring it while drinking. Also, you'll notice I have no ice. No beverages served means no ice kept in the freezer.

The flowers pictured are from my CSA.

Sparkling Panakam
from Super Natural Every Day by Heidi Swanson

1/4 cup fine-grain natural cane sugar or muscovado sugar
2 teaspoons ground ginger
1/8 teaspoon ground cardamom
1 tablespoon fresh lime juice
1/8 teaspoon fine-grain sea salt
4 cups/1 liter sparkling water, chilled
Ice cubes

In a medium pitcher, make a thick paste by stirring together the sugar, ginger, cardamom, lime juice, salt, and a small splash of the sparkling water. Stir until any lumps have dissolved. Add more water, a little at a time, stirring all the while. The mixture will get quite fizzy, so just take it slow. Serve as cold as possible with as many ice cubes wedged into the pitcher as possible.