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A Crepe is a popular French pancake, which is thin and made out of flour, eggs and milk. It is served with a variety of fillings that are suggested below in the recipe. Here is the recipe of a basic crepe.

Ingredients:
100 gms all purpose flour,
200 gms milk,
A pinch of salt,
1/2 tsp baking powder,
1 tbsp white sugar,
1/2 tsp vanilla extract/essence,
2 eggs; beaten,
2 tbsp melted butter.

Method:
In a large mixing bowl, sift together flour, baking powder and salt. Stir in the eggs, milk and sagar and whisk well.
Heat a pan, grese it will butter/oil. Pour a medium spoonful of above batter into the pan, tilt the pan holding the handle in circular motion to spread the batter to coat the bottom of the pan evenly. The crepe should be thin. Cook for around 2 minutes. Pour little butter from the sides of the pan and then flip over. Cook for 2 more minutes and then transfer it to the serving dish.

Crepes are served with:

1. As a breakfast-
Cheese, Ham, Spinach, Eggs, Ratatouille, Mushrooms, Artichoke, etc.

2. As a dessert-
Jam, Ice cream, Chocolate filling, orange sauce, bananas, berries, maple syrup, whipped cream, fruit spreads, etc.

We all love smoothies, they are simple to prepare and very healthy. Smoothies are ideal for weight-watchers and children who dislike eating fruits. Colorful smoothies are attractive and hence children love them. So all you mums out there, get goin!

Ingredients: (Serves 2)
2 bananas; peeled, sliced and chilled,
8 fresh/frozen strawberries or 1 cup strawberry crush, (chilled)
2 cups yogurt, (chilled)
Few ice cubes,
Sugar only if required,
Blender or hand blender.

Method:
In a large bowl or into the blender, combine bananas, strawberries, yogurt, ice cubes and sugar if required and blend well till it is smooth and creamy. Serve in smoothie glasses.

Ingredients: (Serves 2)

For the grilled fish-
2 steaks of Red Snapper Fish (approx. 125-150gms each and boneless),
2 tbsp Olive oil,
4-5 cloves garlic; finely chopped,
Salt and black pepper to taste.

For the burger-
2 Whole wheat burger buns,
2 tbsp Dijon mustard paste,
Low fat Mayonnaise as per taste (best if is eggless),
3-4 leaves of Iceberg Lettuce,
Sliced tomatoes as per taste,
Pickled Gherkins as per taste.

Method:
In a bowl stir in olive oil, garlic, salt and pepper. Marinate the fish steak in this mixture (turn over to coat well from both sides). Keep this aside for few minutes. Grill the fish over medium heat on both sides till fish is cooked. Keep turning at regular intervals.
Meanwhile lightly toast the bun on a griddle, if you like. Mix mayonnaise and mustard paste and apply on the toasted bun. Arrange the lettuce, tomato slices and gherkins on the bun, then place the grilled fish on it and cover it with another bun. Prepare the second burger similarly and serve with potato fries, wedges (recipes available here) and tomato ketchup.

Ingredients:
2 avocado; pulp separated and mashed,
1 red onion; finely chopped,
1/2 red bell pepper; finely chopped,
1/2 green bell pepper; finely chopped,
1 yellow bell pepper; finely chopped,
1 tomato; deseeded and finely chopped,
1/2 cup finely chopped jalapeno peppers,
2 lemon; juice squeezed,
2 tbsp finely chopped cilantro or coriander leaves,
Salt and sugar to taste.

Method:
Mix all the ingredients and chill it for 15-20 minutes before serving.

Ingredients:
For the dressing-
1 tsp vinegar,
1 tbsp fish sauce,
2 red chillies; deseeded and thinly sliced,
1/2 tsp demarara sugar; powdered,
Salt to taste.

For the salad-
1 cucumber; thinly sliced vertically, (use a peeler)
15 leaves of iceberg lettuce; shredded,
1/2 cup bean sprouts,
1/2 cup chopped coriander leaves,
Few sprigs of mint leaves; chopped.

Method:
Mix together all the ingredients of the dressing in a bowl and beat together until the sugar is dissolved.
Combine all the vegetables in the salad into a large salad bowl and then pour the dressing over it. Toss and serve immediately.

NOTE:
If you have time in between preparing and serving the salad (for instance at the time of a party) prepare the dressing and keep in the refrigerator. Arrange the vegetables (except cucumber) in the salad bowl and refrigerate it too. Peel the cucumber, add to the salad, pour the dressing over the salad and mix it only at the time of serving. This would keep the salad crunchy and fresh. Since cucumber starts watering add it at the end.