Recipes as Promised...

Strawberry Crepes

Crepe Batter:

2 Eggs

1/4 C. Milk

2 tbsp. Water

4 tbsp. Flour

1/8 tsp. salt

Cream Cheese Filling:

3 oz. Whipped Cream Cheese

6 tbsp. Cottage Cheese

1/4 C. Sugar

Strawberries

Heavy Whipping Cream

2-4 tbsp. Sugar

For the batter: beat eggs, milk, and water. Add flour and salt, beat until smooth. Lightly butter a crepe pan or a medium non-stick skillet. Heat pan over medium heat. When the pan is hot, spoon 2 tbsp. of batter into pan and spread evenly around pan. When edges start to brown, flip over.

Filling:In a mixer beat the cream cheese, cottage cheese, and sugar until smooth.

Pour 1 C. of heavy cream and sugar into a mixer and mix until it becomes whipped. Slice up strawberries.

To assemble: Add 2-3 tbsp. of filling to the middle of the crepe. Spoon a few strawberries on top of the filling and then roll up the crepe. Top with the fresh cream and a few strawberries.

Makes 8 servings. (1 crepe each)

Chic Chef Tips:

1. I always use whipped cream cheese for everything made with cream cheese. Its always soft and gives great fluffy texture. Costs a little more but it's worth it.

2. Crepes usually cook fast so watch carefully and keep them wrapped tight in a dish towel so they don't become dried out and crunchy.

3. Probably want to double this because everyone will at least want two because they are so delicious!

Blue Cheese Crusted Steaks or Hamburgers

1 C. Blue Cheese

2 tbsp. Melted Butter

2 tbsp. Italian Bread Crumbs

Mix together with a fork until well blended. Add to the top of browned steaks or browned hamburger and place in the oven for 10-12 minutes. This is for a medium doneness steak so if you want it more well done, add 3-5 minutes.

Chic Chef Tips:

1.Browning is cooking just the outside of the meat at a really high temperature with a little oil or butter. You can also grill the steaks or hamburgers just use the same method...really high temperature for just a few minutes because you are finishing the cooking in the oven.

2. I personally think that Fillets are a little over rated. Look for the New York or the Rib-eye for steaks. They have great marblization, creating lots of flavor and tenderness so you are still getting a great steak for less cash out of your pocket.

3. Use a thermometer for checking the doneness of your meat and always let it rest after to keep all the juices inside the meat. Let it rest at room temperature before you brown it so it cooks evenly through.