Holy CREPES!!!!!!! (really-these things are from HEAVEN)

Do you see my joy?

I remember the first time I ate a crepe. I was a junior in my high school french class. My teacher was “off the boat” French and she decided we would make crepes. She brought in a hot plate. She brought in this huge bowl of what looked like pancake mix. She brought in whipped cream and berries and Nutella spread and chocolate chips and OH-how I LOVED my french class.

Getting the opportunity to take French was a dream I achieved once I entered high school. I couldn’t wait to go to French class everyday. I would leave French class and then head to art class. I would always try to speak to my other classmates in French. I am sure they thought I was a total WEIRD-O.

Eat like a Fruit Roll-Up…..

Anyways-back to the crepe.

It was light and fluffy and eggy all at the same time. It had this hint of lemon and had a certain “feel”. All the yummy toppings were rolled perfectly inside and I felt “special” somehow when I ate something that was prepared for me by an actual French lady who loved her food and culture. Also-I didn’t feel all gross and full after I ate them like I do when I eat pancakes. (And, I’m pretty sure most French folks would be appalled seeing me eat my crepe like a fruit roll-up……)

OH-and the Nutella! This was also the first time I had Nutella! If you do not know what this is, please do yourselves a favor and go purchase a jar RIGHT now and make this recipe and see if you, too, do not believe this whole concoction is a recipe from heaven.

I adapted this recipe from an old Shape magazine article as well as my best recollection from what my teacher taught us that day.


1 whole lemon

1 cup white (organic if possible) all-purpose flour (do NOT use whole wheat-it will not work)

4 egg whites

1 cup non-fat milk

1/3 cup water

1 tsp. vanilla extract

2 TBSP baker’s sugar

1 tsp melted butter OR coconut oil

4 egg whites

First, crack your eggs to extract egg whites. Reserve the yolks for another time (Did you ever hear about the newest Fairy Tale? Egg White and the 7 Dwarfs? Ha! Get the Yolk?……….).

Add 1 cup of flour to your blender (I use my Vitamix for this one!) You can then add melted coconut oil (or butter), milk, & water.

crepe 1 cup flour

1 cup white (organic if possible) all-purpose flour


1 TB oil & 1 cup milk

1 TB oil & 1 cup milk


1/3 cup water

1/3 cup water

You now want to add some FLAVOR into your crepe. I was appalled that this teacher of mine added lemon into the batter. I had never heard of such a thing. But now a days-food is so “scienc-y” and I have gained an understanding of the benefit of adding “acids” to your foods. They not only cut the sweetness, but add a layer of flavor to many dishes!

1 tsp vanilla extract

1 tsp vanilla extract


1 lemon zested

1 lemon zested


Juice from the same lemon...

Juice from the same lemon…

Also-don’t forget to add your sugar-2 TBSP’s………..

Mix together

Mix together

Once everything is in the blender and looking kind of gross-give it a swirl for about 30 seconds (don’t over-swirl or you’ll get stiff egg whites…..I don’t have a good joke for that).

After Swirl (AS)

After Swirl (AS)

Turn on your burner and – I would suggest you get a non-stick pan (yes-I am NOT a fan of teflon, BUT for anything with eggs, I am……….)

Heat to medium

Heat to medium


Spray with oil (or use butter)

Spray with oil (or use butter)


Pour enough to barely cover pan

Pour enough to barely cover pan


Swirl until pan is covered completely!

Swirl until pan is covered completely!

Now wait about 30 seconds and you will start to see little bubbles all around the edges of your crepe. Wait another 30 seconds and then -using a thin spatula-FLIP! If the underside was brown-you done good, girl……..

If unsure, check for brown...but usually 1 minute will do it!

If unsure, check for brown…but usually 1 minute will do it!

Cook for another 30 seconds then slide onto a plate. With this recipe, you will get about 10-12 crepes. I have doubled it in the past-and things just did not turn out quite the same. So-if you want more, just make a second round of batter.

Slide onto a plate

Slide onto a plate

Smear with NUTELLA and some yummy whipped cream. I roll mine into a little crepe burrito and serve with a cup of coffee. Then, I dream of walking the streets of Paris in my little beret and saying “Oui! Oui! C’est Magnifique!”

Smear with Nutella and pour a Cuppa Joe and say "Oui! Oui! C'est Magnifique!!!"

Smear with Nutella and pour a Cuppa Joe and say “Oui! Oui! C’est Magnifique!!!”

Cedar Plank Salmon

Ok, GIRLS-this is the MOST delicious way I have tried salmon YET! We eat a bunch of salmon in our diet. It is very, VERY healthy-giving us those rich OMEGA 3’s our bodies need. My girls (and Big A) do really love this fish and I bet if you serve it to your family this way-they will love it, too! I know a lot of people do not like salmon because they feel it is too fishy. IF your salmon is fishy then you have NOT gotten a good piece of salmon (or ANY fish for that matter)………

YUMMMMMMMMM. This is so easy-SO easy. You can NOT mess this up (unless you OVER BAKE IT)-I promise-if you follow the simple steps:

Use a 2 gallon freezer bag and a cedar plank and 1 to 2 pounds FROZEN salmon fillets-skin on (boneless)

Items for Cedar Plank Salmon

You can purchase cedar planks here



Frozen Salmon on Cedar Plank in bag



Place cedar plank(s) and salmon fillets in bag.






Now, you can add the delicious, smoky rub I have created. If you do not feel like making your own rub, then purchase a similar one. I love to use products from Wildtree. I have referenced their site before. Here’s a great one http://www.mywildtree.com/PWS/AngiePryor/store/AM/product/RODEO-RUB,1401.aspx 

The rub I make is 1/2 TBSP red pepper, 1 TBSP smoked paprika, 1 TBSP onion powder, 1/2       TBSP cinnamon, 1 TBSP sea salt, and 1/2 TBSP black pepper Cedar Plank Salmon spice blend




Rub or sprinkle your mix (about 2 TBSP’s per piece) on each oCedar Plank salmon with spicesf your pieces of salmon.











At this point, you will want to add about 2 TBSP water to the bag. Whatever way you cook this (grill or over), you will want to make sure the plank does not catch fire!Adding water to cedar plank salmon








Seal up your bag. You can let it marinate in your fridge for a day OR you can put in the freezer (as shown). As I have mentioned, freezing and thawing meat can make for a really delicious, tender piece of meat. If you are working with previously frozen salmon, you will want to make sure it does not thaw during the prepping process if you desire to use at a later date.Cedar Plank salmon in freezer




Look how beautiful those salmon fillets look! Wait until you cook them for your family!!!!!!



Finished Cedar Plank Salmon

Once you are ready to cook/grill, make sure you thaw in your fridge for at least 24 hours. I always make sure the bag is either double bagged or resting on a rimmed cookie sheet to prevent leakage.

Heat your grill to medium high or your oven to 375 degrees. Grill or bake for 12-18 minutes. If you bake, put your plank on a rimmed baking dish and add about a half cup of water to the pan. If you grill, keep a squirt bottle of water handy as you will want to keep any flare-ups of your grill from burning up your cedar plank. The fun part of serving this fish is that your clean-up is minimum. Just keep the freezer bag and toss the used cedar plank in there and throw the whole thing away!



Now-for the best part! EAT this salmon with a wonderful Caesar salad, rice, and some delicious red wine. Your family will think you are a genius! Bon Appetit!!!!

Plated Cedar Plank Salmon

Morning Blueberry Smoothie

Blueberry/Banana Smoothie


1/3 cup frozen blueberries

1 ripe banana

1/2 cup almond milk

1/2 cup water (or more for thinner smoothie)

1-2 scoops whey vanilla protein powder mix

1/4 cup whole, raw almonds

Blend everything together until smooth. Pour into a frosty glass that you’ve had in your freezer. Enjoy with a straw !

BUT-make sure you have the lid on the blender BEFORE your daughter hits the “on” switch….somebody help this girl!!!!!!!!!

Blender Accident

A MOST delicious dessert-Dreamy Cake Dip

Cake Dip on Cinnamon Stick

Dreamy Cake Dip

I promise you will love me for this one. Your kids will love me. Your aunt Bertha or great niece Priscilla will thank me. I stumbled along this gem while shopping at the Krogè the other day. You know how the sample ladies stand and try to convince you to not only try their products but to buy them, too. Let’s call her “Fannie”-she had me hook, line, and sinker! I did adjust her recipe to make it better, ‘whippier’, and an alternative for the gluten sensitive.


Here’s the ingredients:

8 oz. whipping cream

1/4 cup powdered sugar (or to taste-I actually like less)

1 cup Greek vanilla yogurt

1/4 cup almond milk

1/2 box dry cake mix with sprinkles (Gluten-Free for those who are sensitive to gluten)

Cake Dip 1 cup whipping cream

Add powdered sugar and whipping cream into a mixer (or a bowl and hand mix). Crank mixer up to high and let it whip it (and let it nay nay-er-nevermind)……BUT do NOT over beat your whipping cream. Just a few minutes to create a soft peak.




Cake Dip 1 cup Greek vanilla yogurt


Then, add the yogurt to your whipped cream and mix just until blended. You can get your kids to help you with this-BTW. They love the sprinkles at the end, and the magic of watching liquid turn into whipped cream. This is definitely a finger-friendly (NOTE:I did not say ‘figure friendly’), kid-friendly dessert. They will be proud of themselves!





cake dip 14 cup almond milk

You then mix in the almond milk……………







Cake Dip white cake mixGluten Free Cake mix






This is the BEST part-add in 1/2 box of cake mix with sprinkles already built in! A party in a box-right?!?!? (You could also get really creative with this part. You could go crazy, actually. Imagine what you could do with chocolate cake mix or carrot cake mix!!!! OH MY-THE POSSIBILITIES!!!!!) Just mix until blended.


Cake Dig Finished in bowl



I promise you will make this so many times. I wish I could say it’s somewhat decent for you because of the yogurt and almond milk, but it really is not. Sooooo much sugar! I suggest you use fresh fruit to dip with it, or cinnamon graham sticks, or just a spoon and the bowl and a secret closet you can escape into………….