Easy AF Crepes

Breakfast and Brunch

Crepes always seemed intimidating to me, but honestly they are just like making pancakes. This batter was made in the blender! I made it last night and let it sit in the fridge overnight. I would put in the fridge for at least 30 minutes up to overnight. This allows the flour to fully absorb the liquid and will result in much more tender crepes than if you were to cook them right away.

INGREDIENTS
  • 2 cups flour
  • 2 1/2 cups milk
  • 4 eggs
  • 4 Tablespoons butter , melted
  • 2 Tablespoons sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt

Directions-

Blend all your ingredients until combined. Spray a non-stick cooking spray onto an 8 inch- 10 inch frying pan. I actually used a 10 inch crepe pan, but any non-stick skillet will do. Pour about 1/4-1/2 cup batter into the pan and cook over medium-low heat. Make sure to turn the pan from side to side batter Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack on a plate. My stack doesn’t last long, because the girls usually demolish them before I have a chance to have a pretty stack šŸ˜‰

You can add whatever filling in these- sweet or savory. We love Nutella with banannas and strawberries. There were only 2 left, so I rolled them up with Nutella for the girls to have for breakfast in the morning.

Iā€™m Just a Simple Girl…

Pantry Raid, Pasta, Vegetarian

There are a lot of foods I love more than anything… pizza, tacos, cheese, an almost rare steak, bread with tons of salty butter; but my favorite is PASTA! There is nothing more comforting. I am not too picky about what kind of pasta. I will eat a plain bowl of pasta with just butter and parm; a trait which I have passed down to my girls. Heck, we will eat it plain out of the pot šŸ˜‰

Anyways, I had some wilting mushrooms and spinach, and I found about half of a pound of spaghetti in the pantry. I sauteed the mushrooms in olive oil while I cooked the pasta. Right at the end of the pasta cooking, I added the spinach to the mushrooms. Once it wilted, I added in the pasta and mixed them all together with a bit of pasta water and more olive oil. I also added about 2 tablespoons of butter and 1/3 cup Parmesaun cheese. Mix well. Add more pasta water, butter, olive oil, Parmesan cheese as needed.

Feel free to add some shrimp, scallops, or grilled chicken for extra protein.

Smoked Flank Steak Fajitas

Beef, Mexican

Tonight we made some delicious fajitas by smoking a flank steak on our Komodo Joe smoker. I made a simple rub with salt, pepper, onion powder, galic powder, cumin, smoked chile powder, and smoked paprika. Really no measurements- just played it by ear. Smoked until the internal temp was 130, then pulled it off and let it rest until 135.

In the meantime, I cooked a half pound of bacon. Then I took it off and cooked down onions, mushrooms, and peppers. The peppers were smoked on the coals first, then sliced and added to the veggies.

Here is the steak resting. Pretty baby!

Let it rest for about 10 minutes or so. So juicy and cooked perfectly medium rare.

Fajita bar! You can have loaded your totillas with steak, beans, rice, veggies, cheese, sour cream, avocado. Unlimited choices. I added all šŸ˜‰

No measuring Crispy Chicken and Mushroom Sauce

Chicken

Chicken Thighs. Sexy. Hot pan with olive oil. Sear chicken side down extra crispy. Channel your inner desire to want to eat that chicken skin, not jut take it off the meat. Once it is crispy like it looks here, take it out of the pan for now.

Add mushrooms. I used a container of sliced portabellos, but use whatever kind and how much you want; you are not foreging them from the forest. Cook until they brown. Like 10 minutes. Babysit them. Love them. Don’t crowd them in your pan. At the end, throw in some salt and pepper. Throw in a bit more oil if you need it. Add in a splash of white whine (or chicken stock), a container of cream cheese, and a splash of heavy cream. Just mix them until they create a lovey texture. You will know. TASTE YOUR FOOD!!!!

Put the chicken back in. For the love of God, do NOT cover your perfect skin with the sauce. Cook until that bird is is done. I like 175 and let rest. Dark meat is fine cooked longer šŸ˜‰ If you try to do this with skinless chicken breast… NO! I made rice pilaf and broccoli with it, but add what you want for sides šŸ˜‰