Crepes

Today I had a craving for crepes but knew I was low on flour. I bought and carried home a 10lb bag because it was $1 more than the 5lb bag. Makes sense but was HEAVY. Half way home, lugging the big bag, wishing for a cart or sling, I realized that there was no milk in the fridge. Damn, the crepes would have to wait. Rethinking the plan...

Discovered almond milk in the cupboard. I wondered if it would be a substitute. Also just needed 1/4 cup more flour than was left in the bag. I could have bought the tiny bag and avoided the sore arms.

Basic Crepe Batter - makes 10 crepes

2 eggs
1 1/3 cups milk
1 cup all purpose flour
3 tbsp melted butter
1/4 tsp salt

Combine all ingredients, whip together, let sit for at least 30 minutes or up to 2 days. Over medium-high heat, for several minutes until a drop of cold water sizzles when splashed of the surface of the pan. Ladle approx 1/4 cup of batter onto the surface of the pan, swirling the pan to achieve an even layer. After about 30 seconds peel the sides of the crepe away from the pan and flip. Cook for another 30 seconds or so then place on a plate or baking sheet.

I cooked mine longer as I was preparing the filling. Grated and then fried potatoes, carrot and onions, mozzarella cheese, diced kale and tofu turkey links chopped up in very small cubes. I filled, wrapped and put them in the oven on a baking sheet, to melt the cheese.

When it can time to the tasting the tofu turkey links were a mistake as the taste overpowered the dish. Even smothered in my newest favorite hot sauce. The almond milk worked fine and did not effect the taste or consistence.

Spicy Sweet Vinaigrette

1/3 cup olive oil
1/4 cup Frank's hot sauce
1 clove garlic minced
1/8 tsp salt
1 - 1 1/2 tsp. honey