Crepes

Ingredients
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbs melted butter

Directions
1. Mix together the flour and the eggs. Gradually add in the milk and the water, stirring to combine. Add the salt and butter. Beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. (or instead of turing with a spatula, flip the crepe when it loosens with the griddle as Scott and Angee like to do.) Serve hot.

4. Top with favorite cut up fruit or fruit sauce, whipped cream, powdered sugar, or whatever you wish. Then roll up if desired or leave flat and enjoy.

Tortilla Bread Pudding

This recipe is from Rachael Ray's magazine, Everyday with Rachael Ray, March 2010.

• 2 cups frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 large onion, chopped 
• 6 oz. cured chorizo sausage, finely chopped
• 3 eggs
• 1 1/2 cups whole milk
• 4 large flour tortillas (about 9 inches), ground into coarse crumbs
• Salt and pepper
• 2 scallions, thinly sliced 

1. Preheat the oven to 400°. Grease an 8-inch square baking dish. Using a food processor, puree 1 cup corn.
2. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. Stir in the chorizo.
3. In a large bowl, beat the eggs. Stir in the milk, pureed corn and tortilla crumbs. Add the onion-chorizo mixture and season with salt and pepper. Transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. Sprinkle with the scallions.
   
   
   
   My husband made this dish for me last Sunday after I had seen it in her magazine.  We didn't have chorizo so he put some finely shredded chicken and some bacon.  It was really yummy and easy! Much easier than a quiche because you don't have to make a crust.  I know the picture isn't the best, but it gives you an idea of the texture.  We'll be making this one again and again.

German Pancakes

GERMAN PANCAKES

INGREDIENTS

1C. Flour
1C. Milk
1/2C. Butter (1 cube)
6 Eggs

DIRECTIONS

Melt butter in a 9x12 baking dish in the oven as it preheats to 425 degrees F.

Beat all other ingredients together.
Pour this mixture into the butter in the baking dish and bake in canter of oven
for approx. 25 min.

Serve sprinkled with powdered sugar or drizzled with syrup.