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Indulge in the perfect Quebecois Sunday brunch with these delectable French Canadian Crepes, which are thinner than pancakes. This sweet and salty dish is a classic, drizzled with the iconic maple syrup, cheese and crispy bacon strips. French Canadian Crepes differ from the rest of Canada, they are thinner and based on the French Crepe recipe while the English part usually makes them fluffier like in the USA. They are not exactly like the French version either, being thicker than its cousin and filled with holes. But way thinner than pancakes because no baking powder is used. Also, unlike the Britanny (Western France) version, this French-Canadian version needs to be flipped. The Brunch, the Crepe Way The idea is to start with the sweet and savoury crepe, then make a second (sweet only) with fruits, whipped cream and maple syrup. The table should be filled with different fillings for different tastes.…

German Cabbage Roll, called Krautstrudel in German, is a crunchy filo dough rolled up around braised cabbage with bacon bits. Usually served with a simple horseradish-dill sauce! When you think of strudel, you probably automatically picture a sweet apple strudel. Am I right? Well in Central Europe they make some great savoury ones too! You can find some pumpkin, spinach, sauerkraut and more strudel types here and there. This German Cabbage Roll is a braised cabbage with bacon bits served with a delicious homemade horseradish-dill sauce. The Dough The original dough to cover the strudel is usually a thin and elastic puffy dough. Although, for this recipe, I’ve used stacked phyllo sheets with a light spray of olive oil on each sheet. I like the flakiness of the phyllo, plus it contains way less butter than the flaky puff dough. The only thing with phyllo is to make sure you overlap the sheets so…

This is a lovely imitation of a beloved meal turned into a carb-free dish! Plentiful, nonetheless, this zoodle or zucchini pasta will melt your heart! It is so simple to pull together; all you’ll need is cream, an egg yolk, sweet peas, parmesan and crisp bacon bits! Those Zoodle Carbonara with sweet peas are great with any creamy sauce, and why not give it a touch of crunch with the bacon bits? Carbonara sauce can be made the traditional way, which is without cream, just eggs, bacon, parmesan, and oil, or the sinful way, which involves cream. Since those zoodles are so healthy and light, let’s make the sauce the sinful way, should we? What is Zoodles? Zoodles is basically making spaghetti with zucchini, or courgette, they say, in Europe. Formed by sliding the veggie lengthwise on a cheese grater, a julienne mandoline or a spiralizer. The zucchini is simply…

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