Crepes

  

Crepes are a must-have recipe! They're precisely thin, tender, buttery, delicate, and golden-brown speckled excellence.

 

These variables simple crepes are just as good as the ones you'll find at your local creperie! And the topping or filling options are limitless!

 

1 1/2 cups milk

1 cup all-purpose flour

2 tsp granulated sugar

1/4 tsp salt

3 Tbsp unsalted butter, melted

1/2 tsp vanilla extract

3 large eggs

Butter for pan

Powdered sugar, for dusting

Desired fillings

 

Combine the milk, flour, sugar, salt, butter, vanilla, and eggs in a blender, and blend on low for 10 seconds, or until well combined.

If there is any flour sticking to the sides or bottom of the blender, scrape it down and blend for a few seconds longer.

1 hour covered and chilled (or overnight if desired).

 

Melt butter in a 10-inch nonstick skillet over medium heat.

Stir the batter gently with a spoon to blend the separated layers.

Lightly butter a skillet, then lift it and pour a scant 1/4 cup batter into it, tilting and swirling it in a circular motion to coat the entire bottom portion of the pan with batter. Bake until the bottom is golden brown, then use an offset spatula to lift an edge of the crepe, grab the edge with your fingertips, and flip the crepe to the opposite side. Cook until golden brown spots form on the bottom.

Place on a wire rack. Repeat until all of the batters are gone. (if needed reduce burner temperature slightly).

Roll or fold crepes into fourths after dusting with powdered sugar, or fill with desired fillings and fold.

Skillet Black-Eyed Peas with Ham Leftovers

 

Skillet Black-Eyed Peas using Ham Leftovers: a tasty way to use up remaining ham as well as black-eyed peas.

 

Ingredients

2 Tbsp oil

1 1/2 cup grated carrot 1 large carrot

1 1/2 cups baked ham, cubed

1 small parsley root, optional

2 1/2 cups black-eyed peas, precooked

2 Tbsp tomato puree

2 Tbsp sour cream

Salt, ground black pepper, and oregano to taste

Parsley leaves chopped to garnish

 

Combine the oil, carrot, and ham in a skillet. Cook for about 3 to 5 minutes.

Prepare for 10 minutes after adding the black-eyed peas, tomato puree, sour cream, and parsley root.

Because the ham is already salted, salt test and add as needed.

 

To taste, season with black pepper and oregano.

Before serving, garnish with chopped parsley leaves.

Easter Leftovers: Hard-Boiled Egg and Pea Salad

  

To put together this straightforward Easter remainders hard-boiled egg pea salad, combine chopped onion, celery, chopped eggs, and peas with a few simple condiments to create a salad that is ready in minutes but is not lacking in taste.

 

1/2 cup chopped red onion

1/2 cup chopped celery

1/2 cup mayonnaise

2 tablespoons mustard

8 hard-boiled eggs chopped

1-10 ounce package of frozen peas cooked

salt and pepper

1 tablespoon finely chopped fresh sage

Spring mix salad to serve

 

Combine the onion, celery, mayonnaise, mustard, salt, and pepper in a mixing bowl. Combine the cooked and cooled peas with the chopped hard-boiled eggs. Serve on top of a Spring mix salad with your favorite salad toppings, or wrap in lettuce leaves.

Italian Easter Bread

  

The milk and sugar sweet bread with an Easter egg in the middle! There are numerous Italian recipes for Easter bread, some savory and some sweet. This one is entertaining.

 

1 package Rapid Rise yeast

1.25 cups scalded milk, cooled to room temperature

pinch of salt

1/3 cup butter, softened

2 eggs, beaten

1/2 cup sugar

3.5 cups flour (approximate)

1 egg, beaten with 1 teaspoon of water

6 dyed Easter eggs

Sprinkles

 

Combine yeast, warm (not hot) milk, salt, butter, eggs, and sugar in a large mixing bowl. Add half of the flour and beat with a dough hook until smooth.   Add the remaining flour gradually to make a stiff dough. Don't worry about how much flour you end up with; just keep adding until the dough is no longer sticky.  Knead until smooth with a dough hook attachment or knead on a floured board. Place in a greased bowl, cover, and set aside in a warm place to rise for an hour. Work down the dough and cut it into 12 pieces. Continue to roll each piece into a 14-inch-long 1-inch-thick rope, then twist to form a "braid," pinching the ends, and loop into a circle. Set on a baking sheet that has been greased or lined with parchment paper or a Silpat. Cover and set aside for another hour or so to double in size. Brush each slice of bread with the beaten egg wash. Apply the sprinkles. Place an Easter egg in the center of each bread ring, establishing a dent with the egg. Cook at 350°F for 20 to 25 minutes, or until golden. Allow cooling on a rack.