Primo: Weights and Crepes

So, this is it. The first post ever. Deep breaths....SO much pressure! Why don't I start at the beginning. I have been posting my dinners on Facebook lately, letting my "friends" know what I have been cooking and prepping for dinners. So, while I won't go back and repost that stuff on here, let me tell you about yesterday.

The evening was pretty typical. I got home from work, managed to give my husband a hug and my dog a kiss before zooming out the door to my Body Flex class (code for: your-calves-will-be-in-tremendous-pain-tomorrow-class). While doing lunges on an upside-down BOSU combined with single arm shoulder raises (16 reps just in case we thought we might get a break) I was thinking about dinner. This happens often. My mind wanders, and it's often to food. So, as I am praying that my shoulder will just please do the last 3 reps, I am thinking....crepes.

I have wanted to make crepes for a few days now. Savory ones. But what to stuff them with? Chicken? No, I would have to buy boneless skiness chicken breast and that's too pricey (we're on a budget you know), and if I got it bone-in, my hubby would have to break it down for me since that's too gross and he's pretty busy. Broccoli and carrots? I could turn my veggie lasagna filling into crepe filling. But no, too similar. So, as I pull out of the gym in my little Honda, I decide on my way to Superstore (my nemesis). I will do an Italian version. Spinach, red pepper, zucchini, all mixed up with some light riccotta, parmesan, fresh basil and garlic. Then, I'll roll up the filling inside the crepes, place them in baking dish of already spooned in pasta sauce, then cover with some more sauce and bake. Brilliant! 

So, last night, after the gym, after making dinner and cleaning up the kitchen and my hubby being gone to do some errands, I start my crepe making at 9:30pm. Whisk up eggs, flour, milk (we're using powdered skim right now), salt and some oil (I don't feel like melting only 2 Tbsp of butter) and whisk away. 



Crepe Recipe



I call the first crepe the martyr. It never turns out but helps the rest to work gloriously. However, my first one got lucky and made it to the stack. I've got to tell you, I am a pro crepe maker. It's in my genes. My grandmother would make me crepes for breakfast whenever I would sleep over at her place and I loved it! She thanks her French side from Brittany for that skill. I thank them too.

My beautiful crepes now sit in the fridge, waiting. I tried one last night with some cooked peaches, apple and pineapple I made to use up the squashy ones and it was perfect. Tonight, we'll see how well the little fellows hold up in a savory dinner.