Wednesday Without Make Up

This is us, looking on as Roxie opened presents Monday night. Same pose from yesterday. Didn't have time to do my hair or face before guests arrived.

John was impressed that she asked for crepes for her birthday dinner. I had to struggle with the time-consuming labor of it, reminiscent of labor 9 years ago? Shouldn't mom's have the day off on their children's birth celebrations?

Stewart took over flipping crepes after I was cooking for 2 hours. We had plenty of crepes, with left-overs! I made 3 big batches of batter. My EASY-very forgiving recipe:

break 3-7 eggs into an osterizer. (Throw in yolks from white cake you made earlier)

open one can of food storage milk, evaporated, the one for pies, not the make-fudge

pour in above milk and fill milk can with tap water and hold ready

start machine, low, then slowly higher with LID OFF so you can add...

add half a cup of sugar, powdered or granulated, your choice (this is the place to add cocoa powder mixed with sugar, if desired. Equal parts sugar/cocoa.)

add flour until osterizer can no longer absorb it

add can of milky water until continues to move blades of osterizer

add a little more flour, more water until reach top of osterizer

Cook batter in hot pan with a tiny bit of oil and a touch of butter for flavor. Pour in batter and lift pan and rotate/tilt pan around so batter spreads over entire bottom of pan. If batter is too thick, add more water. Crepes are NOT pancakes, you want a thin batter that coats the bottom of the pan and cooks paper-thin. Do not leave un-attended. Cooks very quickly. Cook just until you can flip it, and barely 30 seconds on the second side. Layer crepes on a plate. It is okay if they get cold. Cook until you have a huge pile!

Soften cream cheese, beat in mixer and slowly add cup of sugar, vanilla, and heavy whipping cream for the perfect filling spread.

Blueberry sauce: 4 pints of fresh and washed blueberries (Aldi's, for $1 a pint!) and 1 cup of sugar. Cook until boiling and then add 1/2 cup corn starch mixed with juice from one can of chunk pineapple. Thickens nicely as it boils and is a perfect blueberry sauce for crepes!