Crepes - My Dad's Recipe

Do you have "breakfast for dinner" sometimes for your weeknight meals? We often do. I schedule it for nights when we are going to be extra busy.

Often, it's an omelette or scrambled eggs. Sometimes I make egg and biscuit/bagel sandwiches which my kids enjoy. Sometimes it's French toast. When I'm feeling like I want to take an extra step, I make my Dad's crepes.

My Dad whisks his crepe batter in a bowl, but I use a blender as mine is usually close by. (We're going through a Smoothie Phase right now.) The blender is not necessary, but do make sure to get rid of all the lumps of flour.

My kids like to eat their crepes with strawberries and whipped cream. In the middle of winter, I defrost a small container of pre-sweetened strawberries and we're good to go. Right now, California strawberries are becoming more reasonable. On this night, I sliced some fresh strawberries, mashed them slightly with a fork, and added a pinch of sugar. But maple syrup also tastes great with these.

To stick with tradition, however, I must eat at least one crepe with my Dad's favorite topping -- molasses. Just one sniff and I'm a kid again. Do you have some molasses in your cabinet for baked beans or gingerbread? Give it a try!

Dad's Crepes

1 cup flour (sifted, if you can)
2 T. sugar
2 tsp. salt
1 cup milk
3 eggs

Mix all ingredients together, using a whisk or a blender. Using a scant 1/3 cup measure of batter, pour a circle of batter into the center of a pre-heated non-stick pan. Swirl the batter around until it completely coats the pan. When you start to see the edges of the crepe are dry, flip. They are done when there are very light brown.

Warning - the first crepe usually doesn't come out well. It's for the cook! Crepes re-heat well the next day. Store them between plastic wrap or waxed paper.

Easy Chicken and Dumplings

It's hard to believe that a dish like Easy Chicken and Dumplings would taste great and hit the spot at the end of June, but here we are.

I had my first bowl of Chicken and Dumplings a couple of months ago, and I couldn't believe how simple and yummy it is. Where has this dish been my whole life? Dumplings = A Yummy Treat.

I've been tweaking it and adjusting it to my family's tastes, and tonight I hit the jackpot. DB prefers boneless chicken breasts, but the kids and I love dark meat, so we got our way tonight. It's way better with dark meat, I must say.

It's such a cheat to use store-bought biscuits. When I have the time to try them from scratch, I'll let you know the results. And you may prefer to cook the carrots along with the chicken. I cook them on the side so people can add how much they want, and they don't get overcooked. Try adding onions and fresh dill.

This dish will chase your summer chills away!?!

Easy Chicken and Dumplings
1 package boneless, skinless chicken thighs (5)
3 cans lower sodium chicken broth
salt & pepper

2 T. corn starch mixed with 1/4 cup cold water

1 can Pillsbury biscuits

cooked carrots and peas on the side

Place the chicken in a Dutch oven on the stove. Cover with chicken broth. Add a little water if needed to cover the chicken. Bring it up to a boil, skimming off any scum. Then, let it simmer gently until it's cooked through. (Mine took about 45 minutes.) Then, remove the chicken and shred it with two forks. Mix the corn starch with the water, and pour that into the simmering broth. Cut each biscuit into 4 pieces. Plop them into the broth. Submerge the biscuits a little with the back of your spoon. Cover for 10 minutes at a simmer. Remove the cover and cook until the biscuits are done, about 10 minutes more. Serve with cooked carrots and peas.

Insalata Caprese Sandwich

As you may have noticed from my previous posts, DB and I love fresh mozzarella and tomatoes. Last night I made these sandwiches which are so delicious! The "recipe" is so basic, but the result is a yummy mixture of creaminess, tartness, sweetness, and a bit of crunch. It's the perfect recipe for a summer night.

Insalata Caprese Sandwich

Start by warming a 6-inch section of French bread (for each sandwich) slightly. I wrapped mine in aluminum foil and placed it in the toaster oven at 350 degrees for a few minutes. Remove bread from oven. On each side of the bread, sprinkle balsamic vinegar and extra virgin olive oil to taste. Fill sandwich with layers of sliced fresh mozzarella, tomatoes (season them first with kosher salt and pepper), and chopped fresh sweet basil.

Have you made this sandwich before? A layer of prepared pesto would be a nice addition. I am interested in hearing your comments on how you make this, or how you would improve it. Thanks!