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Saturday, April 20, 2013

Basic Crepes

This past week was my son Miles' birthday, and when I asked him what he wanted for his birthday he replied without hesitation, "Crepes!"
We had these with fresh strawberries and some sour cream sweetened with powdered sugar. We also surreptitiously put a little Nutella on a few of them(hey- it was his birthday after all). Bananas, peaches or raspberry jam are also favorite toppings.
You can also turn crepes into a meal by stuffing them with more savory things like ham, asparagus, and cheese.Although they take just a bit more finesse than pancakes, your patience will be well rewarded. They are delicious with both savory or sweet fillings.

2 eggs
1 cup milk
2 tbsp oil/butter
1/4 tsp salt
1 cup flour
Desired fillings


 Assemble ingredients:
 Add eggs to bowl.
 Beat until well combined, then add milk.
 Add oil and salt and beat until well combined.
 Slowly add flour, whisking to combine until all of the flour is incorporated.

Grease your frying pan and heat over a medium flame until hot.

Add about 1/4 cup (80ml) to the center of the pan. Rotate and swirl the pan until the batter forms a nice wide circle.

Cook 2 minutes or until the edges start to crisp a little.
Carefully turn and cook on the other side until done.

Add desired filling.

Roll up. Eat and enjoy.

Monday, April 8, 2013

Curried Egg Salad

Did you have hard boiled eggs kicking around after Easter like we did? This egg salad was the perfect way to use up a lot of those eggs that my kids had fun dying.

8-10 hard boiled eggs
1/2 cup mayonaisse
1/2 cup chopped celery
1/2 cup green onions
1 tsp salt
1-1 1/2 tsp curry powder

Remove eggs from shells.
For this recipe they don't have to look nice (like they do for deviled eggs) so I broke them in half and then used a spoon to scrape out the inside. Much easier than peeling the shell off of the egg.
Chop up the eggs into small pieces.
Place in a bowl and add mayonaisse.
Add celery and green onions.
Add curry powder and salt.
Stir together until well combined. Spread on bread for an egg salad sandwich.

Monday, April 1, 2013

DIY Sour Cream

My friend Tifanie let me in on this little secret! All I can say is this is awesome!! We had baked potatoes the other night with this and my husband was in heaven.

1 liter cream
3 tbsp white vinegar

Add the vinegar to the cream and stir. Leave out at room temperature overnight.
The cream will thicken within a few hours. Pour off some of the excess whey. Store in the refrigerator for two weeks.
If you want it thicker you can strain it in a fine mesh strainer or with cheesecloth. Personally I thought it was just fine after pouring off the excess liquid.

 I thought I had a picture of the end product, but it looks like I forgot to take one so I'll have to update this post when I take one.