Ginger Berry Crepes

I meant to make these for breakfast on July 4th, but woke up rather late, and to discover that my mother had already made eggs Florentine.  Yum.

I planned to make them yesterday morning, but wound up breakfasting with my brother at a favorite coffeehouse: Bru.



This morning I simply woke too late.  I recently began working in the sweet shoppe of the Avila Valley Barn.  Super fun job, but I'm a bit more sleepy than usual!

Anyway, one of my brother's and my best friends is staying the night, so the breakfast crepes became, quite suddenly, dessert crepes.  I must say they go well with King Kong.

Ingredients

Filling:
     1/3 cup plain yogurt (whole milk)
     1/4 cup sour cream
     1/3 cup raspberry jam (I use Trader Joe's 'fruit spread'--mostly mashed raspberries)
     1/4 tsp. ground ginger
     Handful of strawberries, sliced

Crepes:
     1 egg
     1/2 cup water
     1/3 cup flour
     Small pinch salt

Garnish:
     1 strawberry
     2 tbsp. powdered sugar

Directions

In small bowl, mini-whisk together yogurt, sour cream, jam, and ginger.  Cover and chill.  Mine wound up chilled for three days, but a couple hours should do the trick.  It's delicious un-chilled also, but is better after resting a while.

Once filling is ready, whisk egg in measuring cup.  Whisk in water.  Whisk in flour and salt until smooth.  Let rest 5-10 minutes.

Heat small frying pan over medium heat; lightly oil with oiled towel.  Pour three-tbsp-ish batter into pan and swirl to coat bottom.  Cook 20-30 seconds, or until firm enough to wiggle free with rubber spatula and flip with fingers.  Cook about 5 seconds after flipping.  Pick up at edges and lay slightly off-center on plate, pretty (usually what faced up prior to flipping) side down.  Spread with heaping tbsp. of filling and dot lower half with strawberries.  Fold over crepe; it should now be centered in the plate.  Garnish with a bit more filling, a couple strawberries, and powdered sugar.  Serve and enjoy!

Makes 5 crepes.      


   

Welcome and Recipe

I love accents.  Not in the way of, "whoa, that French guy's accent is sexy," but as in "I attend a Greek Orthodox Church where 80% of the members are from Eastern Europe, Northern Africa, etc, so therefore I know a whole lot of a amazing people who have accents and therefore I LOVE ACCENTS.  Now add the fact that my immediate family and I love to imitate anyone we know.  Lots of friends with accents + frequent imitations = tons and tons and tons of family jokes based on various accents.

Our priest is from Romania, and, being the priest, he does a good bit of talking at church...so we have lots of Father Silviu quotations frequently repeated in my household.

Usually, when pastors try to be "cool," it's terribly annoying.  But, when Father Silviu used "American" colloquialisms, it is most excellent, hilarious, adorable...you know, all that.

"Jesus didn't miss a beat."

"I mean, come on, get real."

"Oh, that was my bad."

Sadly, I can't type in a Romanian accent.

Thus the title of this blog.  "We will go out into the church and uhhhhhhh eat some uhhhhhhhh delicious foods." 

This blog is about some delicious foods.  One of my favorite things to do is make meals from whatever I can find, especially farmer's markety type ingredients.  I love making usually store-bought staples from scratch.  Though, of course, I often don't.

Here's a sample of what should happen on this blog.  It has no picture as of yet, but was super yummy so I'm sure to make it again and take a picture.

My long-time buddy Mo (Maurice, properly) came to visit a few hours with my brother (Matthew) and I.  As I made dinner Mo asked me what I was making.  My answer: "Some kind of pasta."  Then, a few minutes later, "You like salmon, right?"

Ingredients

1 lb. angel hair pasta
olive oil
1/2 head garlic: cloves crushed, peeled, and diced
1/2 bunch basil leaves
1 bunch asparagus: cut into 1 inch pieces
1 can salmon: drained and rinsed
1/4 cup sour cream
Kosher salt
fresh ground pepper

Put on water for pasta.  In large skillet, saute garlic in good amount of oil.  Add asparagus and basil when garlic becomes fragrant.  Cook until asparagus is bright green.  The water should be boiling by now: add tsp-ish of salt and pasta.  Add salmon to oil, garlic, basil, and asparagus mixture.  Add bit of salt.  Add sour cream; turn off heat after mixing but leave pan on burner.  Reserving 1/2 cup water, drain pasta.  Add pasta and water to pan; mix to coat until water is evaporated.  Scoop pasta out into bowls and garnish with fresh pepper.

We all really, really enjoyed this.

So, I hope you stay!  Enjoy the recipe and chit-chat!