Fluffy French Toast

I LOVE french toast, and have it for my birthday every year. This year Casey surprised me with taking the day off work, breakfast in bed, buying me flowers, and letting me do whatever I wanted :) It was a lot of fun, we went furniture shopping. Now I know that doesn't sound like a ton o' fun....but it's what I enjoy! So here is a little twist on a classic recipe. Either way though, it's super tough to mess up french toast. Enjoy!!

Ingredients

1/2 cup all-purpose flour

2 cup milk

1 pinch salt

6 eggs

1 teaspoon ground cinnamon

2 teaspoon vanilla extract

2 tablespoon white sugar

12 thick slices bread (I use Texas Toast)

1. Measure flour into a large mixing bowl. Slowly whisk in the milk.
2. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
3. Heat a lightly oiled griddle or frying pan over medium heat.
4. Soak bread slices in mixture until saturated.
5. Cook bread for a few minutes on each side until golden brown.
6. Serve hot.

Homemade Taco Seasoning

This recipe for taco seasoning mix is delicious, makes the entire kitchen smell amazing, and it's incredibly simple to make! This mixture is equal to one (1/4 ounce) package of store bought taco seasoning, but I love spicy and always double (or triple) the recipe. You can choose to make however much your taste-buds can handle, so enjoy and happy eating! :)

Ingredients

1 tablespoon chili powder

2 teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon ground oregano

1 teaspoon sugar

1/2 teaspoon salt

1. Mix all ingredients in a small bowl. (This is equal to one 1/4 ounce package of store bought taco seasoning)
2. Es muy delicioso! 

Chicken & Bean Burritos

I love chicken, and I love Mexican food....This recipe is simple and combines the two perfectly. I really like how easy this recipe is to cook, and that it mixes all of the ingredients together. Cooking the chicken with the beans really adds an amazing flavor, that you wouldn't necessarily get if you ate everything separate. I hope you enjoy this dish as much as Casey and I do!! And make sure to read the next post, I am doing a recipe for homemade taco seasoning. It adds such a great flavor, and I like it way better than store bought taco mix :)

Ingredients

1 tablespoon vegetable oil

1 pound boneless, skinless chicken breast halves

1 cup water

1 (1.5 ounce) package taco seasoning mix

1 (16 ounce) can refried beans

8 burrito-size flour tortillas, warmed

2 cups shredded iceberg lettuce

1 cup shredded Monterey Jack or Mexican blend cheese

1/2 cup sliced green onions (optional)

1. Cut chicken breast halves into long, thin strips and set aside.
2. Heat oil in a large skillet over medium-high heat. Add the chicken; cook for 4 to 6 minutes or until no longer pink.
3. Stir in water and seasoning mix. Bring to a boil.
4. Once boiling, reduce heat to low and cook for about 4 minutes to let the mixture thicken.
5. Stir in beans; cook for 2 minutes or until heated through.
6. Warm the tortillas in the microwave by placing them all between two damp paper towels and heating for about 10-20 seconds.
7. Spread 1/2 cup of the mixture onto each tortilla and top each with lettuce, cheese, and onions; fold into burritos.

Fried Egg Croissant

Oh my gosh, I LOVE eggs :) I could eat them every single day, but it makes the house too smelly... I started making egg sandwiches a few years ago, and during the summer I really think I ate them for breakfast and lunch each day. My parents weren't too happy, as you can imagine! Then I made them for Casey this past summer, and he couldn't get enough of them either. Super easy to make, and oh so delicious....Yum yum!


Ingredients
Eggs
Bacon or thinly sliced ham
Cheddar cheese slices
Croissants, Bread, or Bagels
Mayonnaise
Ketchup
Mustard

1. Heat a skillet over medium high, or turn on a griddle to 400*
2. Spray with nonstick spray and cook the bacon until it is fully cooked, or the ham until it is heated. Drain the oil off and set aside.
3. Fry the eggs, lightly breaking the yolk with the corner of the spatula so that it stays on top of the egg white and doesn't run all over the pan. 
4. Flip the eggs once almost completely cooked, and top with a cheese slice.
5. While the cheese is melting, toast your bread choice. Spread mayonnaise and mustard on each of the slices.
6. Once the cheese is melting, remove from pan and place onto toast. Top with desired amount of bacon. 
7. Enjoy! I like to buy Hot Mustard from McDonald's and dip my sandwich in that, it tastes just like an Egg McMuffin! Or dip in ketchup :)

Asian Lettuce Wraps

This recipe is inspired by P.F. Changs....If you haven't eaten there, then you need to!! That restaurant is amazing, and the food is even better. Every time I eat there, I have the same exact thing, lettuce wraps for an appetizer and orange chicken for dinner. My mouth is watering just thinking about it......Ooooh yes. And despite the huge list of ingredients and directions, this is actually easy to make, and oh my gosh it's worth every minute!


Ingredients for Pouring Sauce
1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon Dijon mustard
2 cloves garlic, minced fine OR 1 1/2 tablespoons pre-minced garlic

Ingredients for Stir-Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


Ingredients for Chicken
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cut into 1/2-inch cubes
1 8oz can sliced water chestnuts, chopped to the size of corn kernels
1/2 cup mushrooms, chopped to the size of corn kernels
1/2 onion, chopped very fine
3 cloves garlic, minced fine OR 2 tablespoons pre-minced garlic
6 large leaves of iceberg lettuce

1. To make the pouring sauce: In a large bowl, dissolve sugar in the warm water, then add soy sauce, vinegar, ketchup, lemon juice, and sesame oil. Mix and refrigerate until you're ready to eat.

2. Just before serving, combine 1 teaspoon hot water with the Dijon mustard and garlic in a small bowl. Add to the refrigerated sauce, 1/2 a teaspoon at a time until desired taste.

3. To make the stir-fry sauce: mix the soy sauce, brown sugar, and vinegar in a small bowl. Set aside.
4. Combine the two oils and add to a wok or a large frying pan. Heat on high for 1 minute, until it glistens.
5. Add chicken and saute until mostly cooked through, about 5 minutes.
6. Turn the heat down to medium-high. Add another tablespoon of olive oil. Wait one minute and then add garlic, onions, chestnuts, mushrooms and stir-fry sauce.
7. Stir-fry everything until the mushrooms have cooked through, about 4 minutes. Remove and place in serving dish.
8. Spoon the chicken into the lettuce "bowls," top with pouring sauce, wrap, and eat up! 
9. I also like to put sprouts and chopped peanuts on my wraps, but that's optional. This dish is perfect with stir-fry vegetables and rice!!

Easy Garlic Bread

I love pasta dishes, and I make them quite often. I usually suggest garlic bread and salad with any pasta, just because they really do work perfectly together. You can't go to an Italian restaurant and NOT eat garlic bread and salad, it's just unheard of! Since I make so many pasta recipes, I figured it'd be a good idea to share my garlic bread recipe as well :) I will show you two ways, one for crunchy bread and one for soft bread. Both awesomely delicious!


Ingredients
1 16-ounce loaf of Italian or French bread
1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced OR 1 1/2 tablespoons pre-minced garlic
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)


Method One - Crunchy

1. Preheat oven to 350* and cut bread in half horizontally. 
2. Mix the butter, garlic, and parsley together in a small bowl. Spread the butter mixture evenly over the two halves.
3. Place the halves on a baking pan and heat for 10 minutes.
4. Remove from oven and sprinkle with cheese. Return the pan to oven, and place on the highest rack.
5. Broil on high for 2 minutes, until edges begin to toa. 
6. Remove and cool for just a minute. Cut into 1-inch thick slices and enjoy!

Method Two - Soft

1. Preheat oven to 350* and make 1-inch thick slices into the bread, but do not cut all the way through, just to the bottom crust. 
2. Make the butter mixture the same as above. Spread one or two teaspoons of the mixture between each slice, along with some cheese.
3. Wrap the bread in aluminum foil and heat for 15 minutes.
4. Remove from oven and tear off slices as needed. Yum :)

Amazing Fettuccine Alfredo

I love, love, love fettuccine. You can never go wrong with this dish, it is always amazing and leaves you stuffed. Sometimes it's good to not be able to move... :)


Ingredients
8 ounces dried fettuccine
3 pinches of salt
2 tablespoons olive oil
2 tablespoons butter
1 cup heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
extra grated or finely shredded Parmesan cheese for topping
chopped fresh parsley

1. Place 8 cups of water into a pot, with the 3 pinches of salt and olive oil. Bring the water to a full boil before adding dry fettuccine. Boil for about 10-12 minutes, or until your desired tenderness.
2. Meanwhile, in a large saucepan heat the cream over medium-low heat. Add butter and whisk gently to melt. 
3. Sprinkle in the cheese, stirring to incorporate it into the cream mixture. Season with pepper. 
4. Drain the pasta and quickly add to the pan, gently tossing to coat evenly. 
5. Transfer to a warm serving dish and top with grated cheese and chopped parsley.
6. Enjoy with garlic bread or Caesar salad!

Crispity Crunchity Chicken Strips

Looking for a filling meal, and need it fast? This recipe can be ready in less than 20 minutes, and is absolutely delicious. The Goldfish crackers add the perfect amount of crunch, without taking away from the chicken's natural flavors. 

Ingredients

nonstick spray

2 1/2 cups crushed Goldfish crackers

2/3 cups buttermilk ranch salad dressing

4 chicken breasts (cooked or raw, cut into 1 inch strips)

1. Preheat oven to 425*
2. Line a baking pan with foil, and lightly coat the foil with nonstick spray.
3. Place the crushed crackers in one dish, and the ranch dressing in another.
4. Dip the chicken strips into the ranch, allow excess to drip off; then dip in cracker crumbs to coat evenly. 
5. If raw chicken - Arrange onto pan and bake for 15 minutes, or until chicken is no longer pink.
6. If cooked chicken - Arrange onto pan and bake for 5 - 8 minutes, or until heated through.
7. Serve with additional ranch dressing, and eat up!

White Trash Toffee

I found this recipe one day when I was looking up recipes for Heath Candy Bars. Casey's favorite candy is Heath Bars, so I decided to give this a whirl. It's really called Saltine Toffee... I like my title a little better :) Now this may seem like a funky combo for a treat, but it's actually super delicious!! You can't even tell that it's made with Saltine crackers, it is a little chewy, and it just tastes awesome. I made some and it was gone by the next morning. BUT I think it tastes even better the day after it's made...just my opinion!

Ingredients
1 1/2 sleeves saltine crackers
1 cup butter
1 cup packed dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans

1. Preheat oven to 400*
2. Line a cookie sheet (with sides) with foil and spray foil with nonstick spray.
3. Place a layer of saltine crackers over entire surface of cookie sheet.
4. In a saucepan combine the sugar and butter, stir until boiling over medium high heat.
5. Once boiling, boil without stirring for 3 full minutes.  Immediately pour over the saltines, trying to make it as even as possible. (it won't cover every cracker)
6. Bake for 5 to 6 minutes. Remove from over, and sprinkle with chocolate chips. Let the chips sit for a minute to warm up, then spread the melting chocolate over every cracker in an even layer. 
7. Top with chopped nuts.
8. Cool completely for an hour or so, and then break into pieces!

Reese's Rolls

Okay so over Thanksgiving, I bought a Taste of Home Best Holiday Recipes magazine. There's over 320 recipes in here, and I'm going one by one trying them all!! Tonight after dinner I made what's called Crescent Bundles Surprises.....But I modified the recipe to fit my taste, and renamed it Reese's Rolls :) These treats were sooooo easy to make, and tasted amazing. They were the perfect combination of light and sweet, and made an awesome little dessert. I really hope you enjoy these bad boys, because I will definitely be making these things a lot!

This picture shows Snickers inside, 
but Reese's taste better!

Ingredients 
1 tube (6 count) Pillsbury "big & buttery" crescent rolls
6 Reese's peanut butter cups
1/4 cup Cream cheese frosting

1. Preheat the oven to 375*.
2. Separate the crescent rolls into 6 triangles; cut each one in half, so you end with 12 triangles.
3. Cut each Reese's cup in half. Place one half on each of the 12 triangles.
4. Fold the dough over the candy, and seal the edges. (After I folded the dough over, I rolled each piece between my palms making little balls with the candy in the center)
5. Place each roll on an ungreased baking sheet.
6. Bake for 14 minutes, or until golden brown. Then remove and place each roll on a wire rack.
7. Cut a small hole in the corner of a sandwich bag, and fill the bag with frosting.
8. Pipe the frosting on each roll, while still warm.
9. Eat up!!

Bird's Nest Breakfast Cups

Alright...so as weird as these little breakfast cups may look in the picture, they are actually super cool in reality. I saw these in a magazine and instantly wanted to make them! When I cooked them, they made me think of something you'd see at a restaurant. They are simple, delicious, and just look fancier than normal scrambled eggs and bacon. You must try them!

Ingredients

12 bacon strips

6 large eggs

6 tablespoons shredded cheese (Mexican blend)

1 tablespoon Italian seasoning OR parsley

salt & pepper to taste

1. In a large skillet, cook bacon over medium heat for 2 minutes on each side (until partially set, but not crispy)
2. Preheat oven to 350*
3. Coat 6 muffin cups with cooking spray; wrap two bacon strips around the inside of each cup.
4. Scramble the eggs in a bowl, and fill each muffin cup with roughly 1/4 cup egg mixture (about the same as one whole egg)
5. Top each cup with a tablespoon of shredded cheese, a sprinkle of the seasoning, and a little salt & pepper.
6. Bake for 18-20 minutes or until set. Cool for a few minutes before removing from the pan.
7. Yum!

Chick, Chick, Chicken & Rice

I decided to make this recipe at the very last minute, and I am so glad that it was super easy to do! And super quick as well. I was trying to think of what to cook for dinner, and then I saw a can of Cream of Chicken...I hadn't had that stuff for years, but it just sounded so good. So we came up with this little number, and here we are :) 


Ingredients
1/2 cup water (for cooking chicken)
4 boneless, skinless chicken breasts
2 (10.75 ounce) cans Cream of Chicken soup
1 1/2 cups water (for actual recipe)
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon garlic salt
1/4 teaspoon Italian seasoning
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli (I used broccoli with cheddar cheese) 

1. Cut the chicken into about 1 inch square pieces. Sprinkle the chicken with a little of the seasonings, and with your hand pat the seasoning into the chicken. 
2. In a skillet over medium high heat, cook the chicken in the 1/2 cup of water for about 10 minutes, or until cooked through. Remove from heat.
3. In another skillet, add the soup, 1 1/2 cups water, and all the seasonings. Heat to a boil over medium high heat.
4. Stir in rice and broccoli, then add the chicken. Cover and cook on low heat for about 5 more minutes.
5. Let cool and enjoy. And feel free to add more seasonings to taste!

Let's Make Whoopie....Whoopie Pies That Is....

• SO I know what you're thinking...Whoopie is dirty, right? Well you're wrong! I got the idea to make "whoopie" as a joke, but then decided they looked really tasty. So I searched and searched for the perfect recipe. And finally I came up with one, taking little bits and pieces from multiple recipes. So a little history... for years my dad worked as an independent distributor for Little Debbie Snacks.... therefore, I had my fair share of Oatmeal Creme Pies. I mean, who doesn't love those things! I could eat them for hours on end :) Because of this reason, I decided to go with Oatmeal Whoopie Pies. Uh yeah, YUM. Please enjoy as much as I did!!
• 
  
• Ingedients
• 2 cups packed brown sugar
• 3/4 cup butter
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 3 tablespoons boiling water
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 2 cups quick cooking oats
• 1 egg white
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3/4 cup shortening

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cupcake baking sheets.
2. Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats.
3. Drop cookies into the prepared cupcake pan, filling each cup 1/4 of the way. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Take a spatula and flatten each "cupcake" until it's a chubby little cookie. Let cookies cool.
4. To Make Filling: Beat egg white. Mix in the milk, 1 teaspoon vanilla and 1 cup confectioners' sugar. Beat in the shortening and remaining 1 cup confectioners' sugar. Beat until light.
5. Put a spoonful of filling on one cookie, and smash another cookie on top. Making a bunch o' cute sandwiches. 
6. ENJOY!!

Chicken Parm....The Healthy Way

This recipe, believe it or not....Is actually good for you. Usually I think of this dish as super greasy, but this particular dish is baked instead of fried. And for all you Weight Watcher guru's out there, this recipe is only 5 POINTS! Can you even believe that? Yeah I know, exactly my reaction, too. But nonetheless, this dish is delish :)

Ingredients
4 (8 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara sauce
cooking spray

1. Preheat oven to 450*. Spray a large baking sheet lightly with spray.
2. Combine breadcrumbs and Parmesan cheese in a bowl. Melt butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. 
3. Place on baking sheet and repeat with the remaining chicken.
4. Lightly spray a little more cooking oil on top and bake for 20 minutes. Turn chicken over, and bake another 5 minutes. 
5. Remove from oven, spoon sauce over chicken and top with shredded cheese. 
6. Bake 5 more minutes or until cheese is melted.
7. Eat up!!

Cake Bites

So for the past few days I have been trying to be really, really, really creative and fun with recipes. I got on this crazy kick and made caramels, whoopie pies, and cake balls. The results have been nothing but delicious! I loved the cake balls so much that I decided to make them super cute and give them as fun little gifts :) I bought little Christmas tins for only a dollar at WalMart, some small cupcake tins, and cake mix and I was on my way to kitchen to start baking. This recipe is a little time consuming, but I feel it's totally worth it! I ended up going with Yellow cake mix, cream cheese frosting, and milk chocolate coating...and with cream cheese icing to make little designs on the dark chocolate surface. In my opinion, I couldn't be happier with how they turned out! I would definitely recommend making these, they're fun and great little gifts. Enjoy!!


Ingredients
1 (18.25 ounce) box cake mix (your flavor choice)
1 (16 ounce) container prepared frosting (again...your choice)
1 (3 ounce) bar chocolate flavored confectioners coating (chocolate bark)
1 tsp shortening
**NOTE** the confectioners coating can be anything you want to dip the cake balls in...any kind of chocolate chips, Andes mints, bakers dipping chocolate, or bark.

1. Prepare the cake mix according to package directions using the 9x13 inch pan size. When cake is done, crumble into tiny pieces while warm into a large bowl.
2. Stir in a little more than HALF of the frosting until well blended.
3. Use a melon baller or small scoop to form bite size balls of the chocolate cake mixture. (I used a tablespoon and scraped it up the side of the bowl to form a dome instead of a ball). Place onto waxed paper or parchment paper on a cookie sheet.
4.  Freeze for an hour or two (or til solid).
5. Once solid, melt chocolate coating with shortening in a glass bowl in the microwave, stirring occasionally until smooth.
6. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper on a COLD cookie sheet to set. Decorate :)

Baked Ziti

This baked ziti recipe uses a blend of three cheeses to make it gooey and absolutely delicious. It is easy to make, but tastes like it took hours of slaving in the kitchen. This was the very first pasta dish I made for Casey, back when we were just dating. It turned out well then, and it's never let me down since!!

Ingredients
1 pound dry ziti pasta
1 onion, chopped (optional)
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
1 1/2 cups sour cream
6 ounces provolone cheese, sliced
2 tablespoons grated Parmesan cheese
6 ounces mozzarella cheese, shredded

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F. Spray 9x13 inch baking dish with non-stick spray.
4. Layer ingredients in the dish as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
5. Bake for 30 minutes in the preheated oven, or until cheeses are melted. I love this dish with Caesar Salad and crunchy french bread!

Baked Apples

I just made this tonight for the very first time...And WOW, so delicious!! I was craving oatmeal, and ice cream and then somehow I landed on baked apples. Funny how the mind works, huh? You have to try this recipe. It's so gooooood and super easy to make! Hope you enjoy it as much as Casey and I did :)


Baked Apples (serves 4)
4 large Golden Delicious apples
3 tablespoons lemon juice
3/4 cup packed brown sugar
1/4 cup instant oatmeal mix (I used cinnamon oatmeal)
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
4 tablespoons butter, cut into small pieces
1/8 cup dried cranberries (craisins)
1/4 cup chopped pecans
1/2 cup apple cider
1 pint vanilla ice cream

1. Carefully peel each apple entirely. Cut the 1/2 inch of the apple off (to make a lid).
2. Remove the cores, taking care not to pierce through the bottom of the apple. Make a nice wide core, so there is plenty of room for the filling :)
3. Soak each apple and their lids in lemon juice for 30 seconds.
4. Preheat oven to 425 degrees F.
5. Mix next 7 ingredients together and over-stuff each apple, pack filling tightly to fit even more. Place lid on top.
6. Place apples in an 8x8 baking dish and pour apple cider in bottom of dish.
7. Bake for 25 minutes.
8. Put each apple in a bowl with a large scoop of ice cream.
9. Drizzle a couple spoonfuls of the baked apple cider juice on top of each apple.
10. Enjoy!!

Carmie Creech

Crepes with Cream Cheese Filling

This recipe I absolutely LOVE, and so does Casey. And it's surprisingly simple to make! I was able to make it perfectly the first time, without any crepe-making experience...and for those who know me well, that's really saying something!! Here we go.


Crepes (serves 4)
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. As you pour the batter, tilt the pan in a slight circular motion so that the batter evenly coats the pan's surface.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side for about 45 seconds to 1 minute. Set flat onto a plate.

Cream Cheese Filling
One 8 oz. package of cream cheese (softened in microwave for 20 seconds)
1/4 cup sugar
1 egg yolk (I love the extra large brown eggs)
1 tsp. almond or vanilla extract

1. Mix all ingredients in a bowl with either a whisk or a beater on low speed, until smooth.
2. Scoop about a spoonful or so of filling onto each crepe as they come off the stove. Spread evenly and roll up the crepe. 
3. As a lovely finish, I usually sprinkle each finished crepe with a little lemon juice, a drizzle of melted chocolate and some powdered sugar. Voilà!!

Carmie Creech