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.

Sometimes you want a pizza fast. Sometimes you just want a single serving of pizza. Sometimes everyone wants a different flavor of pizza. My mini pizzas solve all of these problems. I have tried all types of pizzas dough, both made from scratch and store bought, and nothing tastes better than this. It is a crunchy thin crust that you can enjoy with your favorite toppings. My kid approves of his cheese only mini pizzas, and even prefers them to any delivery pizzas. The best part is that you can have a pizza in about 7 minutes.

Mini Pizzas

When I was developing the recipe I wanted something that came out really fast. The fastest way to cook anything in your kitchen is using the microwave. The problem with using the microwave to cook pizzas is that you get a soggy result. The better way to get a crunchy pizza is to use the oven. This takes time, 15 to 20 minutes at least plus some time to preheat. After some trial and error I discovered that the best method was to combine both techniques to achieve both speed and crunch. I use thin pita bread for the pizza crust. When buying the pita bread make sure you get the thin one, and not the thicker type. You can vary the cooking times in order to get a softer or crispier pizza.

For a Mini Pizza:

1 Pita Bread
2 Tablespoons Spaghetti Sauce
1/4 Cup Mozzarella Cheese
1 Dash Herb of Provence (optional)
Toppings

Place pita bread flat on a board. Add the spaghetti sauce. Distribute sauce all over the pitta bread with a spoon, leaving a 1/2 inch border around the edge. Add the cheese over all the spaghetti sauce. Add the toppings.  Make sure you do not add a lot of toppings or they will not cook well. You should be able to see some of the cheese.Put a dash of Herbs of Provence all over the pizza to give better flavor. Cook in the microwave for 2 minutes or until the cheese starts to melt. Cook in the toaster oven on 425 F for 5 minutes, or toast on high about two or three times. When you see the pita starting to brown, your pizza is done. Slice with a pizza cutter. *** The cooking times are for my microwave, and toaster oven. You might need to experiment on yours to see what is the appropriate time on your own equipment. The microwave time also varies when making more than one at a time. Basically microwave untilthe cheese melts. Bake or toast it until the crust browns.

Topping Suggestions:
Pepperoni Cheese
Cheese Only
Pepperoni Mushroom
Pineapple Ham (Hawaiian Pizza)
Bell Pepper, Olives, Tomatoes, Onion (Veggie Pizza)
Cooked Bacon, Ham, Pepperoni (All Meat Pizza)
Cheese Basil Tomatoes (Margarita Pizza)