Crepes are the original pancake but much thinner. They were largely forgotten in favor of the much thicker pancakes you enjoy today. They were reintroduced by the French with the famous Crepes Suzette. This dish is served with much flare as it usually prepared in front of dinning guest. The end of the preparation, the crepes suzette is set on fire to flame the alcohol and sugars. When this dish was invented this happened by accident.

Creamed Mushroom Crepes

Crepes are a very versatile dish. You can serve them with sweet or savory fillings. There are endless combination that can be made. This can make crepes the main dish, a breakfast item or a dessert. Today I am making Creamed Mushroom Crepes, and it is going to be my breakfast.

For Crepes

1 Cup of Flour
1 Cup Milk
1/2 Cup Water
2 Eggs
3 Tablespoons of Butter
1/2 Teaspoon of Salt

Mix all the ingredients in a blender until smooth. Leave the batter to rest in the refrigerator for at least 2 hours. Heat butter in non-stick pan. Pour two tablespoons of batter into the pan. Quickly rotate the pan in a circular motion to spread the batter all over the pan. If the batter is too thick, add a little more milk. Cook until the bottom side is golden brown. Carefully flip the crepe with a spatula. Cook until the second side is golden brown.

You can fill the crepes with all types of fillings. Here are some suggestions:

Strawberry Marmalade
Penut butter and Bananas
Apple Sauce
Fresh Fruits and Cottage Cheese
Chocolate
Ice Cream
Cajeta
Ham and Spinach
Ham and Cheese
Creamed Mushroom

For Creamed Mushroom Filling

1/2 Large Onion
1 Cup of Mushrooms
3 Tablespoons of Olive Oil
1 Tablespoon of Butter
2 Cloves of Garlic
1 Cup of Cream
1 Teaspoon of Tarragon
1/2 Teaspoon of Thyme

Heat the butter and the oil in a saute pan. Dice the onion. Add to the pan and cook the onion until transparent, but not browned. Add the mushrooms to the pan, cook until soft. Add the finely minced garlic, cream, tarragon and thyme and cook on low heat for 1 minute. Salt according to taste. Serve over the crepes.

If you lookup comfort food in the dictionary you will probably see a picture of macaroni and cheese. I have never met a kid that does not like macaroni and cheese. It was a favorite dish of mine when I was young, and it is now a favorite dish of my family. Macaroni and cheese recipes are known to come from Italy since medieval times.  Ever since, they have been a common recipe in most households.

Macaroni and Cheese

Instant macaroni and cheese dishes never tastes as good as a home-made one. Even the ones that come with a ready made cheese sauce instead of cheese powder are really not that good. After searching for a better alternative, I came up with the following recipe.

For macaroni and cheese

8 Cups of Water
1 1/2 Cups Elbow Macaroni
2 Tablespoons of Butter
3/4 Cups Evaporated Milk
1 1/4 Cups Cheddar Cheese
2 Eggs
Kosher Salt
Black Pepper

Add 8 Cups of water and 1 Tablespoon of salt to a medium boiling pot. Once the water reaches a boil, add the elbow macaroni to cook for 7 to 10 minutes according to your desired tenderness. Drain in a heat resistant colander. Rinse the pasta with cold water to stop it from cooking. Keep the pasta in the colander. Melt the butter under low heat in the empty boiling pot. Return the pasta to the pot. Coat pasta with the melted butter. In an mixing bowl, add the eggs, milk, a pinch of salt, and a pinch of pepper. Whisk it throughly. Add it to the pasta mixture. Continue cooking under low heat and gradually add the cheese while stirring. Turn off the heat once you have a creamy sauce. Optional — You can add bits of ham, hotdog sausage, bacon bits to give it a different flavor.