Teamwork

Now that I'm married, people have been telling me that I'm going to have to start getting used to sharing more of my life -- bathroom space, space in the bed, time, etc. I already know that I'll be eating less cream cheese, certain types of berries; and I'll be buying more milk and beer than I've been accustomed to.

I'm also learning what a joy teamwork is ... it's a challenge to learn, but a pleasure and a joy (e.g. I made the crepes for breakfast; the HH offered to clean up!). The video below is an inspiration to me. I hope it will be an inspiration for you, too.

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And now for the crepe recipe we tried this morning:

1 c. flour
1/4 c. sugar
1/4 tsp. salt
3 eggs
1 c. milk
3 tbsp. melted butter
1/2 tsp. vanilla (opt.)

Sift flour, sugar and salt. Beat eggs and milk. Add melted butter and vanilla. Combine egg mixture with dry ingredients and beat with rotary beater until smooth. Heat skillet moderately hot. Pour in just enough batter to cover bottom. Immediately tilt skillet back and forth to spread batter thinly and evenly. Cook each crepe over medium heat until light brown on bottom and firm to touch on top. Loosen edges with spatula. Turn and brown second side. It should be unnecessary to grease skillet for each crepe. Crepes may be folded in quarters or rolled, placed on a hot platter and kept warm in the oven. Leftover batter can be refrigerated and used later. Makes 16 to 18 crepes.

We filled the first round with scrambled eggs (with ham and swiss cheese); the second round we creamed 6 tablespoons butter and 3 tablespoons orange juice (I melted the butter and then let it harden back up to room temperature with the juice; I also used closer to 4-5 Tbsp juice). Then we whisked in 6 tablespoons powdered sugar. We used this as the "base" inside the crepes (remember: no cream cheese products for HH), with chopped strawberries, bananas and oranges. More of the orange butter on top, topped off with powdered sugar.

We can't wait to try more flavor additions -- maple syrup, cream cheese (for me), nutella, artichoke and spinach filling......... we have a lifetime to try them out!