Crêpes, Très Bon!

Ah, Crêpes... they require pure and simple ingredients (which I appreciate).  My family has a weakness for Crêpes.  I don't make them often; reason being, if I did, we'd eat them all!  Crêpes require consistency in the batter and a certain wrist action for flipping in the pan.  My Husband and I usually find ourselves standing in the kitchen (with the kids off to the side)  challenging one another  with who can flip the Crêpe the highest and with the most rotations in midair!?!  Game on!  If a Crêpe lands on the floor (which one always does) one of the K-9 companions assist in clean up.  Usually the bulk of the Crêpes are eaten while being made.

2 c. All-purpose Flour 

Pinch of Salt

1 tsp. Sugar

2 Eggs, lightly beaten

1 2/3 c. Milk 

1/2 c. Water

1 tbs. Melted Butter

Butter or Oil for coating the pan while cooking

Sift the flour, salt, and sugar in a bowl and form a well in the center.  Mix the eggs, milk, and water in a small bowl and then pour slowly into the well while whisking (the whole time)incorporating the flour mixture until you have a smooth batter.  Stir in the melted butter.  You want the batter thin, but not too thin, think the consistency of cream but a little thicker.  You can reach the desired constancy by adding additional small splashes of milk.  Take your time, be patient, it may take a few tries.  

Cover and refrigerate for 20 minutes. 

Heat a Crêpe pan or a deep non-stick frying pan and grease with a little butter or oil.  Pour enough batter to coat the base of the pan in a thin even layer and tip out any excess.  Cook over medium heat for about 1 minute, or until the Crêpe begins to slowly pull away from the side of the pan.  It's time to flip.  Turn or flip the Crêpe and cook the other side until lightly golden.  

Stack the Crêpes on a plate separated with greaseproof paper between each Crêpe and cover with foil while you finish cooking the rest of the Crêpes.

This recipe will make 12 small or 6 large Crêpes.  

You can fill your Crêpes with an egg mixture of your choosing, fresh cream and fruit, or just smother with Bon Maman or any other preserves. 

Bon Appétit!

Everyone Seems to Like "My Balls"...

Confession:  "My Balls" are not "My Balls";  I discovered "My Ball"  recipe while paroosing Pinterest.  "No Bake Energy Balls" is the official recipe title and they are not only yummy but healthy and easy peasy to toss in a bowl and roll up.  I've tweaked the original recipe in order to suit my family; you can tweak too.

 

1 c. Organic Oatmeal (dry)

1/2 c. Organic Almond Butter (or other nut butter)

1/3 c. Local Honey

1 c. Natural Unsweetened Coconut Flakes

1/2 c. Whole Organic Flaxseeds (you can grind them if you'd like)

1/2 c. Dark European Chocolate chipped/chopped (not shaved!)

1 tsp. High Quality Vanilla

Optional: Protein Powder, Goji Berries, Dried Fruits (the sky is the limit here guys)

Mix everything above in a medium bowl until thoroughly incorporated; personally I just toss it into the Kitchen Aid and mix.  Cover and place into the refrigerator for at least a half an hour.  

Then, roll into balls.  

Store in an airtight container and keep refrigerated for up to 1 week. 

Makes 24 balls: 110 calories, 13 carbs, 6 grams of fat, and 2 grams of protein. 

Adapted from Smashed Peas and Carrots