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French fries.

Appetizer:
Garlic and Herb Cream Cheese

INGREDIENTS (Nutrition)
1 stick butter, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
1 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried dill weed
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
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DIRECTIONS
Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

Serve on crackers.

Dessert:
Basic Crepe Recipe:
Preparation Time: 5 minutes
Cooking Time: about 30 minutes

Ingredients (for about 15 crepes):
2 cups Flour
2 1/2 cups Whole Milk
4 Eggs
2 tbsp. Butter (melted)
Pinch of Salt
1/2 Vanilla Stalk or Few Drops Vanilla Extract (optional)
Vegetable Oil (for pan)

How to Prepare Batter:

1. Sift flour and mix with salt in a bowl.
2. Make a well and pour in eggs. Stir well.
3. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.
4. Stir in Butter.
Voilà!

NB The batter does not need to stand before using it. However, if you do let it stand, you will most likely want to add 1 tbsp. of water before cooking with it. General rule of thumb: if it seems thicker than cream, add a little more water, and/or a little more milk.

How to Prepare Crepes:

1. Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
2. Pour in 2 – 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
3. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds.

Repeat these steps until you are out of batter, stacking cooked crepes on a plate. Yum!

Variations:

Prefer whole wheat flour? No problem. You can substitute the white flour with your own favorite!

Serving Ideas:

Traditionally, a crepe is lightly topped, and then folded into quarters. Meaning, fold in half, and then fold in half again.

If you prefer, you can also top your crepe and then roll it up like a tortilla.

Of course, when you are using thicker fillings, you will probably just want to fold the crepe in half once.

Dessert Crepe Fillings:
Preparation Time: 5 minutes
Cooking Time: about 30 minutes

Ingredients (for about 15 crepes):
2 cups Flour
2 1/2 cups Whole Milk
4 Eggs
2 tbsp. Butter (melted)
Pinch of Salt
1/2 Vanilla Stalk or Few Drops Vanilla Extract (optional)
Vegetable Oil (for pan)

How to Prepare Batter:

1. Sift flour and mix with salt in a bowl.
2. Make a well and pour in eggs. Stir well.
3. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.
4. Stir in Butter.
Voilà!

NB The batter does not need to stand before using it. However, if you do let it stand, you will most likely want to add 1 tbsp. of water before cooking with it. General rule of thumb: if it seems thicker than cream, add a little more water, and/or a little more milk.

How to Prepare Crepes:

1. Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
2. Pour in 2 – 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
3. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds.

Repeat these steps until you are out of batter, stacking cooked crepes on a plate. Yum!

Variations:

Prefer whole wheat flour? No problem. You can substitute the white flour with your own favorite!

Serving Ideas:

Traditionally, a crepe is lightly topped, and then folded into quarters. Meaning, fold in half, and then fold in half again.

If you prefer, you can also top your crepe and then roll it up like a tortilla.

Of course, when you are using thicker fillings, you will probably just want to fold the crepe in half once.

or

Crepe Suzette filling:
An unforgettable French dessert… delicate orange taste… an elegant treat!

You Need:

8 crepes ( click here for batter instructions )
Rind from 1 Orange (shredded)
3/4 cup Granulated Sugar
5 oz. Butter (room temperature)
1/4 cup Grand Marnier (or other orange liqueur)
1/4 cup Cognac (or Curacao)

Mix orange rind with Butter. In a saucepan, melt about 1 tbsp. butter/rind mix over a medium flame. Place one crepe on top, cook for about 30 seconds, flip, cook for about 30 more seconds, then sprinkle with a little sugar. Fold into quarters, take out of pan, and put on a plate on top of a simmering (not boiling!) pot of water. This will keep y