Easy Crepes

I really like this recipe because it doesn't have to rest in the fridge for an hour...when I'm craving crepes, I hate waiting. :-)

Ingredients:

2 eggs, beaten
1/2 cup milk
1/2 cup water

1 tsp. vanilla

2 tablespoons butter, melted

2 tablespoons granulated sugar
1/4 teaspoon salt

1 cup all-purpose flour



DIRECTIONS
In a large mixing bowl, whisk together the flour, sugar and salt. Gradually add in the milk, vanilla and water, whisking to combine. Add the butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Fill with filling of choice and fold into quarters. Serve hot.

Sausage-Cheese Balls

These are really appetizers but I cut the recipe in half and made them for dinner! They are soooo good. Aron said they taste like a sausage McMuffin. (I foresee a new Christmas breakfast item!) We didn't even dip them in any sauce (Joshua used ketchup) and they were scrumptious! I got this recipe from the Betty Crocker website. Fast, easy and fabulous. Enjoy!

Sausage-Cheese Balls

prep time: 20 min
baking time: 25 min
Makes about 8 1/2 dozen

3 cups Original Bisquick mix
1 pound bulk pork sausage
4 cups shredded Cheddar Cheese (16 ounces if you like to buy pre-shredded)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes

BBQ sauce, ketchup, or chili sauce for dipping, if desired

1. Heat oven to 350 degrees F. Lightly grease bottom and sides of jelly roll pan (baking sheet)
2. Stir together all ingredients, using hands or a spoon. Shape mixture into 1-inch balls. Place on baking sheet.
3. Bake 20-25 minutes or until browned. (They'll look toasted). Immediately remove from pan. Serve warm with sauce for dipping.

High Altitude (3500-6500 ft) Heat oven to 375 degrees F. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal all-purpose flour. Bake 25-30 minutes.

Do-ahead Tips
*Cover and refrigerate UNBAKED balls up to 24 hours. Bake as directed.
*Cover and freeze UNBAKED balls up to 1 month. Heat oven to 350 degrees F. Place frozen balls on ungreased cookie sheet. Bake 25-30 minutes or until brown.
*Bake as directed; cover and freeze up to 1 month. Heat oven to 350 degrees F. Place frozen balls on ungreased cookie sheet. Bake 10-12 minutes or until heated through.
*Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave in High 45 seconds to 1 minute or until heated through

SUCCESS! It's true, you don't need to cook the sausage before using it when making this recipe. I even temped the balls when they looked toasty done. Pork temp is 170 and they were most certainly done.