Taco Taco!!!

Hello all!
I just wanat to share a great book that has so much good stuff in it regarding diet and health and just cool stuff about life in general and how to live it the best…
Please check out Tim Ferris’ book “The 4 Hour Body”
Now because I am reading this and have been really trying a lot of new things diet wise, he recommends the Slow Carb Diet which I am all for… and of course he loves Mexican food with all the beans as the “slow carb” which I love also…
So last nite I made tacos.
Now I think everyone knows how to make tacos, but most people buy the seasoning packet from the store and I think you all know by now that I can’t stand pre-packaged junk!
So I season my meat myself and let me tell you it is SO much tastier–I think so anyway!

So here we go…
Brown your meat (ground beef, turkey or chicken) drain excess grease…
and generously add the following spices…

Cumin, Coriander, White Pepper, Fresh Ground Pepper, Chili Powder, Paprika, Basil, Garlic Powder, Onion Powder, Salt…add a little olive oil to moisten it all and make spices all stick!
(this is the quickie version… or you can chop up fresh basil, garlic and onion which I do when I have more time.)
Then go about your regular taco making…
make all your bowls of chopped lettuce and tomatoes and shredded cheese and sour cream and i like to have some beans refried or black beans or both like I did last nite!

I like to start with the refried beans on the bottom… it makes eerything stick better!
Then I put in my wonderfully seasoned meat then the black beans, lettuce, tomatoes, sour cream then I top with the cheese! Yum.
Fresh, yummy and healthy too!

Then if there are leftovers I save for the next day and make a big taco saled with whatever is left. I just add a little bit of Salsa with the sour cream to make a little more of a “dressing”.

Well, I hope you enjoy, Taco Salads and tacos and burritos… are truly one of my faorite foods expecially in the summer…

Until tomorrow!!!
Peace, Love and Happiness!

♥Dorina

Feeling like some Creative Fish!

So I’m at the store and they have beautiful big tilapia filets on sale… So… I got some… but for some reason thinking of all the normal ways I usually fix it were not making me happy… I just got the notion of wanting to make it “stuffed”.  So I decided I was going to make stuffed fish and set about to see what I had here in the house to stuff it with!  It was fun!  AND it turned out great!

I started with some thick Tilapia filets that were thick enough that from the center I was able to slice a flap on either side so when I stuffed it, it was open on top not the side…  the size and thickness of your filets will determine how you slice it to later stuff….any way you do it is fine…

Next I sauteed some

pancetta ( you can get it in little blister packs at Trader Joes already diced up)

some diced up zucchini

chopped sweet vidalia onion

chopped sun dried tomatoes

(all these things were chopped to be rather small and uniform in size)

Then while that was all sauteeing together,

I took about a pint of heavy cream and half a package of cream cheese and beat it together until lightly fluffy (not necessarily to full whipped cream stage) and then I added a hefty dollop of some leftover zinfandel I had but you can use any white or pink wine…and whipped some more.

I then added cream mixture to sauteed mixture and stirred all together and sauteed a bit more.   I added a little white pepper and I am telling you that I added JUST A PINCH of salt…the pancetta added enough saltiness and everything else had plenty of flavor..

Then you just scoop out the filling and stuff inside of fish halves and then pour remaining sauce on top.

Bake in 350 degree oven 20-30 minutes

Serve with some roasted potatoes and another green vegetable and you have a healthy meal with just a little “cream” fat and the pancetta is so little for flavor that it isn’t that bad either… but if you make sure you have some greens it helps the health factor a LOT. 

If you eat a lot of good things like this… with fish, veggies, etc, then a little cream or bacon isn’t horrible as long as you keep EVERYTHING IN MODERATION (and LOTs OF greens!!)

I really hope you enjoy this dish because according to my husband it was REALLY good…

Peace, Love and Happiness!

♥Dorina

Yummy Healthy Cookies!!!

Well, I have been reading a lot about the negative attributes of the modern wheat that has been so genetically modified that I personally wonder if we can even call it wheat anymore! 

It makes us crave it more, has more “sugar” in it than table sugar and is even higher in gluten which makes so many  more people sensitive to it!

I don’t have any official gluten sensitivities, but I have decided to go WHEAT free for a couple of weeks just to try it out.  In the last two weeks the only wheat products I had were a 1/4 of a muffin that was staring at me!!!  and a very small bowl of pasta that I had made a killer red sauce for that I will share another time… so of course I HAD to have some. But in the meantime, I have had no bread or sweets of the wheat based kind at all … and I have to say that the longer I go the less I’m craving… I guess it’s getting out of my system! 

I don’t plan on staying 100% wheat free but I have to say that I feel good enough that I am definitely going to stick to my “moderation” rule and keep the wheat on the lower end of the scale.  ( I have to share tho… I found a website where they sell the “old wheat” of days gone by that has no modern modifications to its genetic code and it’s a little expensive but worth it I think … so I may be ordering some in the near future… I’ll let you know what I think!)

OK… so anyway, last nite I decided to try out some other types of flour and make some cookies… they came out great!!!  I just started mixing stuff and VOILA’!  YUM!!!

Ok start with your mixer and throw this stuff in….

2 sticks butter and 1.5 cups sugar-1/2 white and 1/2 brown and mix together

3 Eggs

2 tsp Vanilla

1 cup Buckwheat flour

1 cup Coconut flour

1/2 cup Tapioca flour

1 cup Oats

5 tablespoons  MILA ground chia seed

1/2 cup raisins

3/4 cup chocolate chips

Mix all together and drop onto cookie sheet… I flattened them a little because they don’t flatten much on their own (which I figured out after first tray)

Cook til lightly browned on the bottom… about 8-10 min in a hot oven!  (around 350 degrees)

Well I wasn’t sure how they were going to taste, but they were amazing!!!

The kids devoured them and it was all I could do to hide a few for lunches today!

The coconut flour smelled soooo good as I opened the bag … it didn’t give the cookies a coconut flavor but it did add “something” to it…. just good stuff and the kids will have no clue as to what you are putting in their cookies!!! 

Please try this and let me know what you think!!!

Love tons!!!

♥Dorina

Pasta con Lenticchie!!! (pasta with lentils!!!)

Ok let me start by telling you that “lentils” is a word I did not know growing up. It was Lenticchie (pronounced len-teek-yeh)…I only knew the Italian word.
Mom would make some kind of smaller pasta with the lentils and lots of garlic. Yummmy!

This is such a simple dish it is almost embarrassing to call this a recipe but you have to make this sometime. It is a simple, stick to your guts, garlicky and yes HEALTHY southern Italian peasant dish!!!
First…rinse your lentils and then put them in a pot and cover with water….OK now this is hard…I usually use my 3 quart sauce pot and fill it about 1/2 way with water and I use a one pound bag of lentils!
OMG!!! I feel like my old Italian Grandmother trying to pass on recipes that have no measurements!!!
Of course you may not use that much since I do have a family of 8 to feed and that one pound bag and 2 pounds of pasta JUST covers us! So for a family of 4– 1/2 a bag is good with 1 pound of pasta!

***Anyway, bring the lentils to a boil and then just let them simmer slowly til they soak up all or most of the water (which you have lightly salted). If they dry out and aren’t soft then just add more water and take note for next time! In the end, you want the lentils soft and for the whole pot of them to still be kind of moist. Even a smidge watery is fine.
***Now in your other pot, boil your water for your pasta (with a good pinch of salt) and then cook the pasta. I like to use either a smaller pastina like ditalini or elbows, or acini di pepe or the mini bows…but I have also used the big bows, or rotelle, or even taken spaghetti and broken it into 1 to 2 inch pieces and used that. Use what you like or whatever you have on hand!
***Once the lentils and the pasta are both cooked drain the pasta then mix the two together. Now here is where I do it a bit different than my mother used to do…and of course you can do it either way.
My mother used to take a bunch of cloves of garlic and throw them in with a bunch of olive oil and mix it all up. Let it sit for a bit and then serve. She likes hers a little more “watery” than my grandmother used to make it.
I like it this way but I also like to take a small pan ( I have the coolest little miniature cast iron frying pan ) that I heat up olive oil and lightly saute my garlic before throwing it in. I usually do this step while the pasta is cooking.
I saute in a bit of regular olive oil but then I mix in with the pasta and lentils and add extra virgin olive oil.
Then all you need now is a pinch of salt to taste (don’t forget you salted your pasta water and the lentils a bit so taste it first)
***I like to serve this with grated parmigiano or romano cheese or even take a slice of provolone and lay it on top and it melts and gets gooey and is just another amazing variation!

Please let me know what you think of this one!!!

Peace!

♥Dorina

 

New Year’s Dinner!!!

Well, we had the best guests for New Year’s this year and that was my friend Randi and her family up from Baltimore.  Her husband Louis I just love and the kids…Luke and Sami …well they are like two more of my own. (and Sami is my godchild anyway!!)

So Randi calls and tells me she is bringing up two beautiful Sirloin roasts up with her (we need that much to feed the size of my family and hers combined of course!)

So on New Years Day I made wonderful pot roast.  If there were bones in it the meat would have fallen off of it!!!  It was so tender and moist you could cut it with a fork.

So I have to admit though, that as tasty as it all was, it was so easy my 9 year old daughter Angelina could have made it with 2 minutes worth of instruction!

Pot Roast

Ingredients

Roast

Onions

Potatoes

Carrots

Red Wine

Balsamic Vinegar

Broth

Salt

Fresh cracked black pepper

Directions

Rinse the meat, pat dry and lightly salt and pepper the whole thing.

In a nice hot pan pour just a slight covering of olive oil.  Sear the meat by dropping it in the pot letting is sizzle for a couple of minutes then turn it until you have quickly browned all the sides. 

Add the onions all around the sides of the meat and let them begin to soften. 

As soon as the onions are mostly clear, and your meat is seared, begin adding everything else.

Add the red wine (at least a good cup or two or three…and no i’m not kidding.)

Add about 1/4 cup of balsamic vinegar

Add at least as much no salt added broth (I used chicken this last time but you can use that or beef or even vegetable broth)  as you did red wine so you now have double the liquid covering at least 1/2 the meat.

Sprinkle some cracked black pepper (of course you can use regular black pepper if you don’t use or have a pepper mill!  Silly!)

then sprinkle a pinch of salt now and then test taste for salt at the end.

Once all the liquid is in the pot, throw in the potatoes and carrots cut in large chunks or they will get too mushy to quick!

Let it come to a boil then drop the heat and just let it simmer and make your house smell amazing for at least an hour.

When you go to cut the meat, as you slice it put the slices back in the pot to soak up more of the broth which is soooo tasty!  ( I usually take the potatoes out and put on the serving platter first then there is room to soak the meat in the pot in the juice) then you can take the meat and lay in the center of the platter with the potatoes and meat surrounding and it looks beautiful!

Then just serve with a nice salad or other green vegetable and you have a very nice dinner!

Enjoy!!!

Peace! 

 

Dorina  ❤

 

Italian Style Tofu Meatball Patties! (Yes Tofu and Italian!!)

In general, I do not like tofu.  Now I like the idea of it but as much as I have tried i just think it tastes and feels like rubber!!! 

BUT…

I found a way to make tofu from my dear mother that I actually LOVE!!!

So I am going to share it with you… basically I mix tofu with my standard meatball ingredients but instead of making them into balls, I make them into patties because I don’t the like the mushy texture that would be the middle if they were in ball form…

You will need…

• Firm or Extra Firm Tofu (I often mix the two)
• 1 to 2 eggs per package of tofu (for one package I would use 2 for more than one package I would use one per package plus one extra)
• breadcrumbs (almost as much as there is tofu…and I always make whole wheat bread crumbs NOT the dry kind you buy at the store)
• grated romano (or parmigiano) cheese (about a 1/4 cup per package –or as much as you like!)
• fresh garlic or granulated garlic (lots!)
• fresh or dried basil
• fresh or dried parsley
• oregano (optional)
• salt and pepper

Other possible options for spices can be coriander, cumin, onion powder, cayenne pepper and tonite I even added some curry!…came out yummy!

Just mix all of the above in a large bowl squishing the tofu until it is completely broken down as if it were ground meat.   Then just make little patties and I usually cook them up on my two burner griddle with a little spray olive oil until nice and browned on both sides.

You can serve plain as I did tonite with peas sauteed with onions and some quinoa and veggie stir fry or you can turn them into “burgers” on buns with lettuce and tomato and ketchup….They can be the main course or a side…whatever you like but the kids like them and they are healthy!!!

So I DARE you to try this recipe…it is CHEAP, HEALTHY, YUMMY AND EASY!!!

You just can’t go wrong with this one!!!  Please write me and let me know what you think!!!

Enjoy!!!

Peace!

♥Dorina

Nonna’s Caponatina (Caponata)

A while back when writing about the joys of my grandmothers visits and all the goodies she would show up with, I mentioned her Caponatina that she would bring over in little jelly jars that was received like it was gold!  I also promised that recipe would come soon.  Of course as my life would have it, I almost forgot about it until I actually made some last night and remembered that promise!  So today I am fulfilling that promise.  

First let me explain what “this stuff” is… 

It is a Sicilian specialty that could basically be described as an “eggplant relish”.   You use some vinegar in it and it sort of pickles the rest of the ingredients.  It has such a great “tang” to it and is just soooo tasty.  It is full of flavor and textures.

So here is the recipe…

• 2 or 3 eggplants
• olive oil
• 1 whole large onion
• 3 or 4 whole fresh tomatoes or 1 32 oz can of whole tomatoes
• 4-5 stalks of celery
• (optional) 1 green pepper (note-Nonna almost never used the green pepper but as per her cousin Carmela Fazio it was very good that way too!)
• 1/2 cup vinegar (any kind will do…I usually use either red wine vinegar or white vinegar and I am sure others would be fine too)
• 2 T sugar
• Capers
• Basil
• Green Olives ( I have used black ones too but they have to be the “real ones” not the plain ones in a can)

1. Cube the eggplant, put it in a colander salt it and then put aside and let it sit and drain
2. Once the eggplant has drained a bit (about 10 minutes does the trick) give it a quick rinse off and then squeeze a bit by using another bowl on top of the colander and push down. 
3. Fry the eggplant in olive oil til about 3/4 cooked (not too mushy..but if you do cook longer it doesn’t matter so don’t worry, it will still taste good!)
4. Once you cook the eggplant put it aside…
5. NOW Chop and fry the onion also in olive oil
6. Add chopped whole tomatoes
7. Parboil and chop the celery stalks ( and do the green pepper at the same time if you use it)
8. Mix all together into a watery sauce
9. Mix 2 T of sugar in the 1/2 cup of vinegar and pour into the sauce
10. Add 6-8 chopped large green olives (or more if you like! )
11. Capers ( I use a couple tablespoons full)
12. Chopped FRESH basil –at least 3,4 or even 5 leaves!!!  ( I mean seriously…you can really never have too much fresh basil!!!)
13. Now add the Eggplant back in and cook for a few more minutes and then THAT’s it!!

Don’t cook it too long or you lose the crunchiness of some of the ingredients.  That’s what is so good about this…the eggpland is pretty soft, the celery is crunchy, the olives and capers are bites of flavor that you don’t expect in a mouthful of a tomatoey eggplant sauce!

Now…what do you do with this stuff????

Well, once it is made I usually put it in small jars but even a big mason jar is fine.  I like the small ones because I often give some away and that makes it easier to gift.  It is also nice to put out in a cute small jar on the counter when company comes and we use it on crackers etc.  It is a great little appetizer with cheese and crackers or small toasts or even slices of italian bread.

It is also amazing with pasta…just make  your pasta (bowties are great with this) and toss with as much of this stuff as you like…the more the better in my book!  But let me say that I made 3 eggplants worth and 2 pounds of pasta last nite and I used about 2/3 of the Caponatina in the pasta and then filled about a half mason jar sized jar with what was left and it was just right.

I have also on occasion topped chicken breast or fish with it.  I am sure you can use your imagination once you try it and use it for lots of things…it is good either hot or cold.

To keep it for a while, put it in jars while it is hot and fill almost to the top then put the lid on and let cool.  It almost seals itself as if you have canned it.  It will stay for a very long time in the fridge.  If you want to keep it longer, go ahead and put in sealable  jelly or mason jars and put in a hot water bath til the jars seal. Then you can leave on a regular pantry shelf until you open it.  But honestly, it doesn’t last that long once you make it! 

After all is said and done…in the end…my personal favorite way to eat Nonna’s caponatina …is with a fork right out of the jar!

I hope you enjoy this as much as I do!

Peace!

♥Dorina

 

Honey Mustard—EVERYTHING!

When it comes to salad dressing, my favorite is always good old Extra Virgin Olive oil and Balsamic Vinegar with a little garlic and salt and pepper…BUT

My next favorite is HONEY MUSTARD!
The thing about honey mustard dressing is that there are SOOOOO many things you can do with it!
I make

• standard “cold” honey mustard salad dressing
• warm honey mustard salad dressing
• honey mustard “sauce” for chicken and even fish!  good cold or warm!

SO…here’s how to do it…

Honey Mustard Dressing/Sauce

• 1 large spoonful of Dijon mustard
• 1 large spoonful of honey
• about a 1/3 cup of extra virgin olive oil (regular olive oil is fine too)
• 2 or 3 spoonfuls of red wine vinegar, apple cider vinegar or even balsamic vinegar..(each one changes the flavor a bit-the balsamic is more pronounced but all work just fine.  Play with it…it’s fun!)
• Depending on what I am doing with it I will add some salt and pepper to taste so play with this too!

If I am making a cold dressing, I usually put my ingredients into a glass jar with a lid and then just shake it til it’s all mixed up and frothy!!!  Then I just pour over the salad and done!  BUT this can also be done in a bowl with a wisk!!

If I am making a WARM dressing–which is really nice over a “fancy” salad with spinach, tomatoes, walnuts, bacon etc or over any salad for that matter–then I put the ingredients in a small saucepot and whisk over low heat til mixed and bubbly.  Then as above I just pour over the salad…yuuummmmm!

If I am making a sauce for chicken or fish, I treat it more like the warm dressing…I double or triple the ingredients depending how much I need and I tend to lessen the vinegar just a smidge.

This is then really good to “dip” chicken in for the kids or I brush it on chicken breasts or  fish either while cooking or when doing something quick and simple, I will just saute or grill the chicken or fish with a little fresh black pepper and salt and then just cover with the sauce once I plate it.

Last night I made this sauce for some fish.  I made it a little thicker by adding a little more mustard and honey and lessened the vinegar a bit then I cooked it a little longer…I then spread it over some Mahi Mahi fish that I sauteed in just a smidge of olive oil and a splash of white wine with a little fresh ground pepper and a pinch of salt.   It was delicious!!!  At least that’s what Pasquale said!

Even my 8 year old Angelina and 14 year old Tino tried it and liked it!  Woohoo!!!  Just another way to get the kids to eat FISH!!!

Of course being the “good Catholic”  I TRY to do the Fish on Fridays during Lent.  So, I always use LENT to try even more fish dishes !  Let’s see how this year goes!  Watch for new fish dishes every week!!!

So try this Honey Mustard stuff out…it is SO easy and really good!

Enjoy!!!

Peace!

♥Dorina

 

Dessert out of NOTHING….

Quick dessert out of Nothing! Cannoli-fruit griddlecake tower!

So last nite after the movie, we decided to try to go out for some coffee and dessert at one of our favorite restaurants here in town. Well, we get there, and they tell us the kitchen has just closed and that they were out of desserts! What restaurant, even on Valentine’s weekend RUNS OUT OF DESSERT?!?!?!?
That is when you should have EXTRA dessert. Don’t you think???
So instead of going somewhere else, we just came home, made our own coffee and I decided to come up with something of my own for a dessert.
I felt like I was on an episode of chopped on Food Network, where you only have a few main ingredients to work with and you have to make something out of it in 30 minutes.
(Just as an FYI….I LOVE THAT SHOW!!!)
I had so many odd things to work with and nothing was jumping out at me. I had no cookies, cake or even any bread. (remember this is the end of a long weekend with snow and too many kids home!)
I had no heavy cream left to make whipped cream. No cream cheese either!

OK. I had leftover strawberry sauce from the crepes I made for breakfast (see recipe 2 posts back)
I had some canned pears. I had ricotta cheese. Hmmmm…..
Ahaaaa!
I grabbed some flour, sugar, eggs, milk/water, salt, cinnamon and vanilla and made some mini pancakes. (maybe like 3 inch or so)

Pancake recipe
(this is in theory a double recipe, but even for just a few of us I make at least this much…and with pancakes, IF i ever have leftovers, they go straight into a ziploc back into the freezer…great to warm up in the toaster for a quick breakfast later!)
2 cups flour
about 4tbsp sugar
2 egg
1 tsp baking soda
1 tsp baking powder
(when it comes to the baking powder and soda I probably use a bit more than just a tsp worth but not as much as 2 tsp each–so maybe an overflowing tsp is best!)
2cup of milk or water or 1/2 of each
sprinkle of cinnamon
splash of vanilla
Whisk it all together.
Then… cook up in a frying pan, with a little bit of olive oil on the pan.

I took about a cup or so of ricotta, mixed in a little powdered sugar, vanilla and some cinnamon. (let me point out that I used Cinnamon OIL which is what I use in a lot of my Italian desserts but you can use regular cinnamon too.)
Then I sliced up the canned pears.

So I layered a pancake, a dollop of the ricotta, then a few slices of pear, then another pancake and then some strawberry sauce!
It was really CUTE and quite tasty without being too sweet!

I think I won that episode!!! Pas said it was PERFECT!

Peace,

♥Dorina

Our Special Breakfast– Crepes!

Well, whenever it is a birthday or special holiday that isn’t really a holiday…like Valentine’s Day, I like to show my family how much I love them by making a special breakfast!

One of my favorites (and theirs!) is Crepes!  This is a specialty I have been making since I first got married and wanted to make something special for my hubby for his birthday!

I started out with some recipe I found way back when on one of those little recipe cards that comes in a box, then modified it to suit me!  …I wonder what ever happened to that little card?!?!?! 

These crepes are so simple and SO yummy….they are a simple basic crepe which has a creme filling sometimes filled with fruit and sometimes covered in fruit sauce, sometimes with whipped cream and sometimes not!  That is what is so cool about these babies…get the basics down and then go to town with the extras!

CREPES

Basic Crepe recipe… (I make this times 3!)

• 4 eggs
• 1 1/4cup liquid (i use 1/2 milk and 1/2 water–or really any combination!)
• 1 cup flour
• 2 tbsp sugar (sometimes I use white, sometimes I use brown)
• pinch salt
• 2tbs melted butter
• sometimes I stop here…sometimes I add vanilla, sometimes I add some cinnamon, sometimes both!–all depends on what mood I’m in!

Whisk all of the above together. 

Pre-heat a frying pan (it’s ok if you don’t have a specific “crepe pan”…I just use my regular fry pan)

I put just a smidge of olive oil in the pan–I have to say that this is one of the times that the spray olive oil works perfectly because you don’t want to overdo it with the oil!

Then pour about 1/2 to 3/4 of a regular soup ladleful of batter into the middle of the pan then just swirl the pan around so the batter spreads around the bottom…

Let cook for just a minute or two until set and then flip over with a spatula. Let cook just another minute or so and then start stacking them on a plate until you are done!

 The Filling!!!

I usually use

• 1 package of cream cheese
• a little bit of heavy cream
• a spoonful or two of brown sugar
• cinnamon
• nutmeg (I LOVE the fresh ground…there is something special about the aroma of the nutmeg when  you grind those “nuts” yourself!!)

Now I have to let you know that if  you don’t have heavy cream, you can use sour cream also—(for example today I used 2 packages of cream cheese and a whole 16 oz container of sour cream!)  –you could also use vanilla yogurt, ricotta or mascarpone…really whatever you like or have on hand that you can flavor how you like!

Whip all these things together –you can do it by hand but I use my hand mixer.

I also like whipping my own whipped cream as a topping but I guess you could use the canned stuff in a pinch!  If you don’t know how to do this I’ll add it at the bottom so you know that too!!!  🙂

Anyway to assemble these crepes, just take a crepe, spread a spoonful of the cream cheese mixture across the middle and then here you have more options…

Sometimes I layer either some fresh or canned peaches or sliced fresh strawberries across the cream, fold them over and put on a dollop of whipped cream.

Another option is to just put the cream, roll up and top with strawberry sauce. 

Strawberry Sauce

1 small sauce pot, one bag of frozen strawberries and honey.

Put the strawberries in the pot, turn on medium and let them start to cook down.  Once they have become mostly melted, squeeze in a squirt or two of honey and let it all cook down completely.  Of course you can also add some cinnamon to this too if you like or just leave it plain.

You can leave the strawberries chunky or you can mash with  your potato masher or blend with your blender stick or put in a regular blender if you want it smooth.  I have done it every way you can!  They are all GOOD!

Homemade Whipped Cream

Take one container of Whipping Cream (also called Heavy Cream) pour into a bowl, add a tablespoon or two of either regular white sugar or powdered sugar (some people really prefer the powdered sugar but I have had success with both) Some people add a bit of vanilla. I don’t always, but I have and it is good. See what you like yourself.
Whip in your stand mixer or with a hand mixer on high. Whip until peaks form…just be careful once you get to the peak point, shortly thereafter if you keep whipping, you will get butter!!! So keep tasting ( a horrible job to have! 🙂 ) ….and that’s it!!! The best whipped cream in the world!

With this basic idea of a recipe, you can be creative and make it your own. These crepes are great for breakfast and nice also as a dessert.

They are a little time consuming only because I only make one or two crepes at a time if I can find both of my pans at the same time!!! Haha!!! But…they are DEFINITELY worth the effort. I guess when you think about it they aren’t much more time consuming than making pancakes.

SO…Please enjoy these and have fun making them for your birthday breakfasts or Valentine’s day or whatever!

Peace,

♥Dorina