Natural Dye-Colored Easter Eggs

For hard-cooked eggs: Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Add 8 to 12 eggs to steamer. Bring water to a boil over medium-high heat. Steam eggs, covered, 16 minutes. Remove from heat. Place eggs in a large ice water–filled bowl for 3 minutes or until cooled.


For Blue Dye:
Roughly chop 1/2 head red cabbage. Combine cabbage with 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Strain liquid into a bowl; discard solids. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar and 1 tablespoon Fruit Fresh Produce Protector. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 1 hour or up to overnight depending on desired hue. Blot eggs dry with paper towel.

For Red Dye:
Roughly chop 3 washed medium beets. Combine beets and 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Strain liquid into a bowl; reserve beets for another use. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar and 1 tablespoon Fruit Fresh Produce Protector. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 1 hour or up to overnight depending on desired hue. Blot eggs dry with paper towel.

For Orange Dye:
Combine the skins of 5 to 6 medium onions and 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Strain liquid into a bowl; discard skins. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 20 minutes or up to overnight depending on desired hue. Blot eggs dry with paper towel.

For Yellow Dye:
Combine 1/4 cup turmeric and 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 30 minutes or up to overnight depending on desired hue. Blot eggs dry with paper towel.

Crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour (if you have time). This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds. Lay them out flat so they can cool.

Savory filling suggestions: cheese, spinach, mushrooms, shredded chicken, scrambled  eggs, chopped herbs

Sweet filling suggestions:  butter & honey, cinnamon & sugar, sliced banana & chocolate, jam, apple butter