Brussel sprouts & crepes

I know, I know brussel sprouts. Hubs was skeptical too. They do have a broccoli taste so if you're against broccoli you won't like this, but overall I actually thought it was really yummy!

Brussel Sprouts:

a bunch of brussel sprouts

olive oil

diced pancetta

S&P

1/2 onion; chopped

2 cloves of garlic; minced

1/3 cup carrots; grated

parsley

1   cut the brussel sprouts in half and place them in boiling water for 30 seconds

2   mix oil with S&P and then brush onto brussel sprouts

3   place on baking sheet and put in oven at 350 degrees F for 20 minutes or until they start to brown

4   in the meantime saute the pancetta,onions and garlic, toss in carrots

5   then toss the brussel sprouts with the sauted items and toss in the parsley

Hubs decided one night that he wanted crepes for dinner. I agreed and thought it sounded good - it was, but man o man it was super sweet as a dinner. We decided to leave them a snacks from now on.

Crepes:

1 cup flour

1 tsp sugar

1/4 teaspoon salt

3 eggs

2 cups milk

1/2 tsp ground vanilla

2 tbs butter; melted

1   beat together the milk, eggs, and vanilla

2   in another small bowl mix the flour, sugar, and salt and then mix it into the wet ingredients

3   then stir in the melted butter

4   grease a small saucepan and turn to medium heat

5   pour in 3-4 tbs of batter into the saucepan and allow it to cook for 20-30 seconds and then flip it over and do the same

6   continue until all the batter is used up, it will make about 15-20 crepes

if they keep burning a little too much put in another tbs of batter

also make sure to grease the pan again every once in awhile

7   then serve with your choice of toppings

they freeze well for about a week or two

Crepe Fillings:

bananas with nutella and melted dark chocolate

strawberries with vanilla creme

Vanilla Creme Recipe:

3/4 cup sugar

1/3 cup flour

2 large eggs

4 egg yolks

2 cups milk

2 tsp ground vanilla

1   whisk together the sugar, flour, eggs & yolks, and milk in a saucepan over medium to medium-low

2   whisk continuously for 7-10 minutes, it should reach the thickness of pudding, it should hold soft peaks

3   remove from heat then whisk in the vanilla then it's ready to go!

you can fill crepes with it, put it inbetween cake layers, eat it with a spoon :)