TASTE: Be Mine: French Crepes

Happy Friday! In celebration of this grand weekend, I wanted to share a delightful recipe with you. And with Valentines Day around the corner, this could be a fun way to surprise your love with a special brunch on that oh-so special day.

This is a super easy crepe recipe that I have indulged in at least half a dozen times. They are fairly simple to make and really, truly delicious.

Ingredients:

- 2 cups All-Purpose Flour (I used whole wheat)

- 4 Eggs

- 1 cup Milk

- 1 cup Water

- 1/2 teaspoon Salt

- 1/4 cup Butter, melted

*Keep in mind, this recipe yields about 16 crepes, so I usually divide it in half unless I'm cooking for hobbits.

**Cooking on a griddle makes this even easier. Don't own one? Here is a great, inexpensive option.

Directions:

1. In a large mixing bowl, whisk together the eggs and flour. Slowly add in the milk and water, stirring to combine. Add the salt and butter, beat the mixture until completely smooth.

2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour the batter onto the griddle, using about 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. (I used my spatula to spread out the batter in a large circular motion. The batter is thin, so the crepes should be thinner than a pancake on the griddle.)

3. Cook the crepe for about 2 minutes, until the bottom is lightly browned. Loosen with a spatula and flip to cook the other side. Serve hot.

Here's where they get a bit fun. You can do savory or sweet ingredients in the crepes. I made two types:

*Sweet Crepes:

Filled with sliced strawberries, bananas and Nutella.

*Savory Crepes:

Filled with artichoke hummus, shredded mozzarella cheese, diced tomatoes and avocado.

I also made an inpromptu brunch beverage: I combined equal parts orange juice and cranberry-pomegranate with a twist of lime. And perhaps a shot of rum. What?? Don't judge. It was afternoon by the time we actually ate...

And voila! Brunch is served. Let me know if you give this recipe a try, especially if you attempt it to impress your Valentine. Bon Appetit!

Favorite Thing: Cookie Exchange

Happy Tuesday! Do you remember my attempt last week at making hottie Christmas cookies? Well, it was for a purpose. I don't make a habit out of whipping up cookies from scratch. My dear friend Carrie organized a cookie exchange and the Anise Italian Cookies were my contribution. Joined by my fellow Cambridge buds, we exchanged home-made goods and shared a little story about the cookie's significance to us.

Milk and Cookies

These lovely ladies really know what they're doing. I tasted cookies I've never even heard of before, including German delicacies and cookies sent to soldiers during WWII. See? Eating can be cultural AND historical. Santa is so, so lucky.

"They're Italian and kind of peppery...?"

I had to explain my monster cookies, although there wasn't much to be said for them. I just moved on real fast. We can't all be June Cleaver.

Intruders.

We got a little visit from some hungry boys. They simply couldn't stay away at the thought of yummy appetizers and cookies being consumed. See how my husband tries to talk his way in the door? Emily and Carrie got a kick out of it. Why don't guys get it? Sometimes, boys just aren't allowed!

Yum. What a perfect way to celebrate with my fave ladies before we all take off for the holiday break. Have you ever participated in a cookie exchange? If so, did your cookies take the cake?

Bon Appetit!

TASTE: Italian Anise Cookies

Cookie. Monster.

There are so many great blogs out there that teach you how to cook delicious, smashing recipes. (Find my fave healthy go-to here.) I'm here to tell you that this is not one of those blogs. NOT.

I am an experimenter. A curious soul. Not always a winner. Let's just be clear.

I got invited to a delightful holiday cookie exchange, so I decided to put my hands to work and use a homemade recipe. Like an old Italian broad. Probably the first mistake. A precious girl at my office was talking about these cookies that she makes every year for Thanksgiving (yes, I was eavesdropping), and she kept going on and on about how her family begs her to make them. They can't live without them. Obviously, my ears perked up as I heard this conversation going on and in a stroke of genius (or madness), I decided that I must extract this recipe from her and bake this masterpiece recipe for the cookie exchange.

I don't want to say it was a mistake... it just wasn't a home run.

I'll share the recipe and then my dazzling insights:

The Recipe

Italian Anise Cookies

Makes 6 dozen

Cookie Dough

1 cup butter

1 cup sugar

4 eggs

1 teaspoon anise

1 teaspoon vanilla

4 cups flour

1/4 cup baking powder

1/2 teaspoon salt

Frosting

2 cups confectionary sugar

1 tablespoon anise

1-3 tablespoons water (Start with 2 and slowly add water until the consistency is right. You want it on the thicker side, but not so thick that you can't spread.)

Instructions

Combine butter, sugar, eggs, anise and vanilla.

Sift flour with baking soda and salt and add to mix.

Refrigerate the dough for 1 hour.

Roll into 1-inch balls and place two inches apart on an ungreased cookie sheet.

Bake at 350 degrees for 10 minutes (Note: Cookies will not be brown but will be cooked. Only the bottom of the cookie will brown.)

Let the cookies cool completely, then frost. It's easiest to turn the cookies upside down and dip them in the frosting.

Add sprinkles (the multi-color nonpareils are best because they won't melt into the frosting...)

I was so jazzed. Clearly. However, these cookies really do take quite a lot of work, and while they tasted ok, they weren't the prettiest cookie. Certainly not as pretty as my co-workers.

Where it went wrong.

I didn't screw up the recipe. The cookies tasted alright (I expected them to taste magical, since I created them FROM SCRATCH, but they just tasted like a normal cookie. That was the first disappointment.) But I got the wild idea that I was going to add food coloring to the frosting so that the cookies could be stylin' in Christmas colors. That was my second mistake. Do you have any idea how hard is it to make the color red with food coloring? It's nearly impossible. Just keep adding red, right? WRONG. With each droplet of red food coloring, my frosting just kept turning a more neon hue of pink. Like pink-pink. Like the 9-year old girl, Hello-Kitty loving-pink. Not cute. Upon reflection (and maddening research), I am glad to know that I am not alone in my attempt for the perfect shade of red via food coloring. So I made another batch of frosting and colored it green. That went a little better, but I only managed to achieve a Teenage Mutant Ninja Turtle green, not the my desired holiday Christmas tree green.

The Results?

Mixed. My husband liked them (but didn't LOVE them), while I was in denial for a few minutes because of all the hard work I put into them. "They're not ugly, right? They're pretty?" I asked, in an attempt to make them prettier just by saying the words out loud, to which Stevie responded, "They're techno-cookies." Awesome. I meant to create gorgeous, graceful holiday cookies that would have the crowd ooo-ing and ahh-ing, and instead I made techno funk. Seems fitting.

Want to know how my darling cookies were received at the party? I bet you do. Stay posted! Oh, and Merry techno Christmas!