Fun Food

German Pancakes (Crepes)

 

 

Getting Started

What You’ll Need

  • 6 eggs
  • 3 cups milk
  • 3 cups all purpose flour
  • 12 Tablespoons sugar
  • 6 Tablespoons vegetable oil
  • 1 ½ teaspoons salt

Method

1

In a large size bowl mix with a hand whisk the eggs and milk, add the flour, sugar, oil and salt. Stir to combine thoroughly.

2

Heat 1-2 teaspoons of vegetable over medium heat in a large sauté pan. Pour a thin layer of batter into the pan. Rotate the pan in a circular motion to coat; when lightly golden in color flip and cook the other side till golden. Spread the crepe with peanut butter, your favorite jelly, jam or fresh fruit such as thin sliced apples. Roll and sprinkle with confectioners’ sugar.

3

*Additional Option: simmer 1 cup of The Gourmet Farm Girl Apple Balsamic for 20-30 minutes till thick. Drizzle over the crepes then sprinkle with confectioner’s sugar and top with apples .


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Grilled Scallops with Pepper Citrus Salsa

 

Getting Started

What You’ll Need

  • 1 pound Sea Scallops
  • 3-4 tablespoons melted butter
  • Salt to taste
  • 1 lime
  • 1 lemon
  • 1 half of a fresh orange
  • 1/2 cup fresh pineapple (chopped)
  • 1 medium size ripe tomato (chopped)
  • 1/2 cup onions (chopped)
  • 3 tablespoons mined fresh parsley
  • 2-3 sprigs fresh mint (optional)
  • 1 tablespoon dried chili pepper flakes
  • OR 1-2 tablespoons fresh chillies
  • 1/2 teaspoon salt

Method

1

In a medium size mixing bowl chop onions, tomatoes and pineapple; add the juice and zest from the lemon, lime

and orange. Gently stir in the parsley, add salt and peppers; toss mint sprigs into salsa; place in an airtight container and chill. Toss salsa several times while chilling and before serving.

2

Drizzle some of the melted butter on scallops and salt; grill scallops at 425 degrees for 3-4 minutes on both sides; brushing with the additional melted butter. Scallops should be opaque when done.

3

Plate scallops on a bed of lettuce leaves or shredded cabbage and top with the Citrus Salsa. Serve immediately


Salsa is best when made ahead; store in refrigerator up to 24 hours

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