Here’s what we’ll be eating this week. My mouth is already watering for the crepes (I’ve put the recipe at the end of this post)!
Sunday: Chicken Dijon- My mom’s recipe and one of my favorites
Monday: French Crepes (recipe at the end of this post)
Tuesday: Potluck at Community Group- I’m bringing salad
Wednesday: Beef Stew- This is already in the freezer from when I made it a couple of months ago. All I have to do is reheat and serve!
Thursday: Chicken Pot Pie- I use pre-made pie crust and frozen veggies to cut down on prep time. I’ll probably make a double batch so I can freeze one pot pie for later.
Friday: Pesto Pasta with Grilled Chicken and Veggies
Saturday: Game Night with friends, I’m bringing an appetizer TBD
Lionel’s French Crepe Recipe
I got this recipe when I was in high school from a friend of mine who was a French exchange student. This recipe makes quite a few crepes, so I usually just make a half-batch or a 2/3-batch. I’ll write it out exactly as he gave it to me:
2 cups flour
4 cups milk
2 pinches of salt
1 cup sugar
2 Tablespoons oil
1 teaspoon rum extract (optional)
-Stir all ingredients. Let the batter sleep for at least one hour. (Isn’t that cute? Let the batter sleep!)
*Note* I usually mix the dry ingredients and wet ingredients separately, then add them together and mix with a whisk before I let it all rest in the fridge for an hour.
-Cook crepes in a non-stick pan, flip when golden
*Note* If you don’t have crepe pans, a large non-stick skillet should work fine. I’ve also seen people flip a pan upside down and dip the bottom of the pan in the crepe batter, then cook the crepe on top of the upside-down pan. It’s also helpful to have a long, flexible spatula for flipping the crepes. Timing your “flip” is of the essence with these guys, so just be patient and wait for them to cook well on one side before you flip ’em.
I make all of my crepes ahead of time and put them in a large tupperware container separated by sheets of wax paper until I’m ready to assemble them. At dinnertime, we set up a “crepe bar” and put our fillings in the crepes then warm them up in a pan over medium heat (think of a french quesadilla or omelette).
Here are some of our favorite fillings for the savory dinner crepes:
- shredded cheese (swiss, cheddar, emmentaler)
- sliced ham or turkey from the deli counter
- cooked and shredded chicken, beef, or pork
- fried eggs
And, for the dessert crepes
- whipped cream (I get my own can, everyone else can fend for themselves)
- sliced berries or fresh fruit (peaches, bananas, apples)
- chocolate or caramel sauce
- ice cream