Craving for Crepe~*

December is by far the busiest month of this year. A lot of things are about to happen at the same time like...

....To finish Christmas shopping (I dread on this for some reason. Who knows. Perhaps waiting for some surprise money to fall from sky?!?!).....

.....To wrap things up at work and be prepared for a busier year of 2013 (if the world doesn't end as  predicted on 12/21/12. Heck I haven't stocked up on food or water?!?! Well I guess if the world would end, I didn't need any of the above.).....

......To complete some lenghty paperwork in order to send my precious child to a Private Pre-Kindergarten in Jan 2013. We spent majority of our time calling up and touring a few places in our area and a decision was finally made. Education is an investment and we feel she is mentally and physically ready for this (she has been in the same in-home daycare since 7 weeks old - the ladies were sad to learn she's leaving). We are excited and frustrated (especially me) at the same time as how she will handle everything. I hope she handles the changes smoothly and transition to like her school and new friends quickly. She will be wearing uniforms too so we don't have to deal with morning dress up battle! Last but not least I hope our wallet cope with a significant cost increase well - Amen!.....   ++++++++++++++++++

Other than that, I continue to dirty pots and pans explore and try new recipes in the kitchen with joys and good appetite. One of our family's favorite is this Blueberry Rhubarb Crepes. Boy the last time I made crepes was at least 5 years ago....yes 5 years ago. Ever since my child was born, fancy breakfast was NOT an option. It was a bit too much of a work for me. Now that everthing has fallen into place, I feel much more eager to venture out again. It is about time to savor some decadent crepes.

  I have tried a few recipes in the past with no impression whatsover. Some recipes appeared too complicated and required too many ingredients (I hate that). Some appeared to have too much butter/salt.   What I love most about this recipe is that it is so incredibly easy, simple, low in sodium, healthy..yet full of flavors and very filling. Three hours after eating these babies, our bellies were still full. Pretty amazing!!

  I know it would be a crime not to share. So here is a recipe (source: My H-E-B Texas Life, November Issue)

This recipe yields 8 servings (I did half and used 2 eggs for 3 people)

3 Large Eggs
1 1/4 cups Milk (I used 1% milk)
1 cup All Purpose Flour
3 tablespoons Unsalted butter
1 cup Blueberry Fruit Spread (I used grape fruit jam)
2 cups Frozen Rhubarb
2 cups Vanilla Yogurt (I used Greek yogurt)
1/4 cup Powdered Sugar

How to:

1) Combine eggs and milk in a mixing bowl, and beat 1 min with an electric mixer. Add flour and beat 15 seconds. Add 2 tablespoons melted butter and mix 30 seconds or until a smooth batter is formed. Set aside.

2) Combine fruit spread and rhubarb in a microwave-safe bowl, cover and microwave on high power for 4 minutes (this didn't work too good for me, next time I would cook in a pot on stovetop).

3) Heat a heavy-bottom nonstick skillet over medium heat for 2 mins. Brush skillet with melted butter, pour in 1/84 cup batter and rotate pan to evely coat. Cook crepe 30 seconds or until lightly browned on bottom. Turn crepe over and cook 15 seconds. Remove from pan and keep warm. Repeat process with remaining batter.

  4) To assemble crepes: Fill each crepe with 3 tablesppons vanilla yogurt, roll up like a taco and arrange on a platter seam side down. Dust with powdered sugar and serve with a spoonful of blueberry rhubargb sauce.


Bon Appetit!!!!