French crepes

INGREDIENTS

• 4 cups milk (more or less)
• 4 egg
• 1 Tbs vanilla extract
• 3 1/2 cups all-purpose flour
• 1 Tbs sugar
• 1/2 tsp salt
• 5 Tbs melted unsalted butter
• Option: I always add 1 Tbs of wheat bran and 1 Tbs of wheat germ, and often trade the 1/2 cup of flour with white whole wheat flour

DIRECTIONS

1. In a large bowl, mix together dry ingredients, make a well, add eggs, butter and vanilla start blending. Blend milk slowly until batter is thinner than a pancake mix. I use an electric hand mixer.
2. Heat a crepe pan over medium/high (find the sweet spot between 7 and 8) heat until hot. Coat with cooking spray or unsalted butter. Pour about 1/4 cup of batter into the pan and tip while turning pan to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. It should take less than a mn to cook the crepe.
3. Fill crepes with powdered sugar, nutella, jam, fruit with ice cream and or whipped cream.

Variation: For salted dinner crepes, click Here.

New England Clam Chowder

INGREDIENTS
4 slices bacon, diced
1 1/2 cups chopped onion or minced
3 celery sticks chopped or minced
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
1 1/2 cups (fat free) sour cream or half&half
3 tablespoons butter
1 or 2 (10 ounce) cans minced clams

I double the quantities for my family. We eat it with crusty French bagette...DIRECTIONS
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes add celery. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 20 minutes, or until potatoes are fork tender.Pour in sour cream, and add butter. Stir clams with juices into the soup. 
Cook for about 10 minutes, or until heated through. Do not allow to boil.