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There is something slightly intimidating about making crepes, but the batter is simple and the rest is just a bit of technique. I always plan to make a few ‘mistake’ crepes to enjoy as a snack (chef’s treat!) to make sure I have added enough salt or butter to the batter. If they are sticking to the pan, try a non-stick pan or add more butter before you pour in the batter. The recipe serves only two or just one hungry dude, so use this as a starting ratio to double, triple or increase as needed.
Beef Tacos in a crunchy shell are a classic American interpretation of Mexican food and despite its seeming inauthenticity there is something fun about the crispy shell cracking as juice drips out the other side. Doll this up with your favorite toppings, but tomatoes, crisp lettuce and shredded cheddar is all I need. Okay, maybe a dollop of sour cream, too.
Not exactly fried chicken since you bake it in the oven, this tender + crispy chicken will make for a happy celebratory ode to the classic Southern dish. Keep the meat on the bone, in theory the skin is optional, but it adds tons of flavor and delight so leave it on if possible. Legs, thighs, wings, and breasts all work well for this. The longer they soak in the buttermilk the more tender they become. Make dairy-free buttermilk, but combining a tablespoon of vinegar to your preferred dairy-free milk. This is easy to make gluten-free with rice or millet flour or your favorite all-purpose blend.
If you normally buy frozen chicken nugget things you may stop after you realize how tasty, easy & healthy these actually are to create from scratch.
Zucchini sticks are breaded and baked into crispiness. The combination of the breading can be mixed and matched as needed to whether you want it to be fully gluten-free (skip the pankos), or dairy-free (skip the Parmesan) or nut-free without the almond meal. The key is to use two out of the three ingredients and just adjust the proportions accordingly.
