The days are counting down to the inevitable end of summer and although I’m looking forward to cooler weather, I’m sad to see the care-free days with no schedules come to an end. It’s time to exchange the sunscreen and flip flops for back-to-school lunches and school uniforms and I’m already in planing mode. So far, I’ve ordered uniforms and have gathered water bottles and lunch boxes, ready for the big day to arrive.
As a kid, I dreaded this time of year — I hated seeing summer end and wasn’t much of a scholarly child. Thankfully, my kid is much brighter than I and adores school (I don’t know how but I must be doing something right). She’s had a full summer of swimming, camping, rock climbing, and theater camps and is excited to get back to it (sometimes, I do question if she was switched at birth). We’ve got two more weeks before school starts again and to kick it off, I’ve told the resident 6-year-old that I would build her a rock climbing wall and a bookshelf with a built-in desk in her room. The catch is, she has to do a complete “gut-job” on the toys and clothes she’s out grown and donate them to the charity of her choice. At first, I thought this was a fabulous idea and proud that I was winning at the parenting game but then I quickly realized how foolish this ridiculous idea was when I started to research what it was going to take to build a rock climbing wall. So, looks like I have
some an insane amount of work to do. Check back in a few weeks and see if I still have any fingers left because I haven’t used a bandsaw since 8th grade wood shop class.
With all this prep for school, we’ve been trying some new packable lunches because one actually can get tired of peanut butter and jelly sandwiches. I found a recipe in the August 2015 issue of Cooking Light Magazine for whole wheat crepes and it reminded me that years ago, my child would eat practically anything if it was in a crepe. Using that crepe recipe, we came up with another great alternative to the boring school lunchbox sandwich. Ham, Manchego, and Peach Crepes – a sweet and savory combo of thinly sliced ham, manchego, peach jam, and fresh peaches rolled up in a delicious and easy to make crepe.
They were a success and have been requested every day this week for lunch. Crepes might sound difficult to make but they are as easy as a pancake. The batter is made with simple ingredients in the blender and you can make it up to 48 hours in advance. The crepes cook fast and can be cooked in advance, if needed, for a quick breakfast or lunch — making packing a school lunch simple.
Speaking of packing for lunch, we always use reusable containers. I recently found out about PlanetBox, the easy eco-friendly school lunchbox, and it has made packing a school lunch so much more enjoyable. I adore the separate kid-friendly compartments that are not only fun for my daughter but help remind me to make sure that her lunch is a well balanced one. It’s non-toxic (no worries about BPA, phthalates, or lead) and it’s built to last. We’ve been testing it out all summer and even with the huge amount of beatings it’s taken, the PlanetBox survived beautifully. It comes with a durable insulated carrying case with plenty of room for ice packs, silverware, and water bottles but according to my daughter, the best part is the magnetic stickers that she can decorate with.
Pros: Eco-Friendly, Safe, Easy To Clean, Fun
Cons: Although easy to clean, it does leave spots but that’s the norm with stainless steel. It also has a slight tendency to leak (like when leftover fruit becomes juicy) but the PlanetBox does come with sealable containers to contain more liquid items such as yogurt.
If you would like to know more information and to browse the product line, go to: PlanetBox.com
A sweet and savory combo rolled up in a thin, delicious, and easy to make crepe.
- 1/2 cup milk (1%, 2%, and whole will work)
- 4 teaspoons expellar-pressed canola oil
- 2 teaspoons unsalted butter, melted
- 2 large eggs
- 1.5 ounces (1/3 cup) whole-wheat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/8 teaspoon kosher salt
- Peach jam
- Thinly sliced quality deli ham
- Manchego cheese*, shredded
- Peach slices, thinly sliced
- In a blender, combine milk, 2 teaspoons canola oil, butter, and eggs; blend until combined and smooth. Add flour, baking soda, sugar, and salt and blend until smooth. Transfer batter into a bowl, cover, and refrigerate for 10 minutes (the longer it rests, the chances of your crepe breaking decreases). Batter can be made up to 48 hours in advance.
- Heat an 8-inch nonstick skillet or crepe pan over medium heat. Brush 1/4 teaspoon of oil over the pan. Add 2 tablespoons of batter onto the pan and quickly tilt the pan in a circle to spread the batter evenly over the base of the pan. Cook for 30-45 seconds or until the edges begin to brown. Carefully flip with a spatula and cook the other side for 20 seconds. Transfer to a plate or cutting board. Repeat with the remaining batter.
- To build the crepe: Spread a spoonful of peach jam evenly over the crepe. Then lay 1 to 2 slices of ham on one half of the crepe and top that with 3 peach slices and two tablespoons of Manchego. Fold crepe over filling then fold in half again to form a triangle.
- Crepes can be made 2 days in advance and filled crepes can be made 1 day in advance and stored in the refrigerator.
by Meredith Steele
Recipe NotesManchego is a great paring for fruit and ham. It is on the higher end of costs for cheese. A great alternative would be a white cheddar, mozzarella, or even swiss. Whatever your child likes.
Disclaimer: This post is sponsored by PlanetBox. All opinions are my own.