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Healthy Chefs in Training!

Our recent DH&R Healthy Kids Recipe Contest proved that healthy can be delicious...and we have the recipes to prove it! With 75 entries and over 11,000 votes, a panel of eager kid judges named their #1 recipe along with several finalists, one of whom we had the pleasure of meeting -- along with her daughter's kindergarten class.

Mandy Rivers, a South Carolina resident, submitted one of the tasty recipe finalists, Funky Monkey French Toast.  As a reward her for her top- ranking recipe, Resort Executive Chef, Thomas McKinney-Stehr and Chef Jeff Cali made a visit to her daughter's school for a healthy, kid-friendly cooking demonstration. What fun! 

Embracing Mandy's savory breakfast theme, Chef Thomas and Chef Jeff taught these budding healthy chefs how to make buckwheat crepes filled with banana filling with minted fruit salad and strawberry yogurt.  

Both the students and the crepes were amazing!  See the action for yourself in our Healthy Chefs in Training facebook photo album

Don't worry, we wouldn't share how delicious the crepes were without sharing the recipe with you. We hope you enjoy! 

And...see Mandy's Funky Monkey French Toast recipe, plus the remaining top submissions in the Healthy Kids Recipe Contest cookbook.  

Buckwheat Crepes filled with Banana Filling
Served with Minted Fruit Salad and Strawberry Yogurt

Buckwheat Crepes
Yield: Makes 8 crêpes

2 tablespoons unsalted butter
3/4 cup plus 1 tablespoon buckwheat flour
1/3 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
3 large eggs

In a small saucepan cook butter over moderately low heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Into a bowl sift flours and salt. In another bowl, whisk together milk, eggs, and brown butter. Add milk mixture to flour mixture, whisking until smooth. Chill batter, covered, 30 minutes. In a small heated nonstick skillet, ladle a small amount of batter and swirl until pan is coated with a thin layer of batter. When crepe is cooked through, flip over in pan and lightly brown the other side.

Banana Filling
Yield: Makes enough for 8 crêpes

1 stick of butter
1/2 cup brown sugar
4 bananas peeled, cut into coins
1/4 cup orange juice

In a large skillet melt butter. Using a wooden spoon, add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Move pan off heat, add the orange juice and return to the stove and reduce until thickened. Fill each crepe with 2 ounces of filling and fold crepe around filling.

Fruit Salad
Yield: Makes enough for 8 people

1 cantaloupe peeled, seeded and cubed
1 honeydew melon peeled, seeded and cubed
1 pineapple peeled, cored and cubed
1 cup fresh berries of choice
1 tablespoon honey
¼ cup of thinly sliced (chiffonade) mint leaves
1 cup strawberry yogurt

Place ingredients in a small bowl and toss together. Place small amount on each plate and top with a spoonful of yogurt.

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