Category: Recipes

GeneralRavishing Recipes: Nutella Crepes

Do you have a favorite food that helps turn a bad day into a fabulous one? I definitely do, and mine is Nutella Crepes. Below is a family recipe that my grandmother was reluctant for me to give up, but I was able to coax it out of her, and I simply could not keep it a secret!


    * 1 cup all-purpose flour
    * 1 teaspoon white sugar
    * 1/4 teaspoon salt
    * 3 eggs
    * 2 cups milk
    * 2 tablespoons butter, melted
    * 1 teaspoon of cinnamon
    * Lots of Nutella


   1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

   2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Be creative! Add your favorite fruits and sauces to create a unique crepe of your very own!


GeneralBasil Breakdown

Basil, Pesto, Summertime.

They all go together like t-shirt, jeans and sandals. 

It’s peak harvest season and I wanted to take the opportunity to share a little bit of knowledge on basil and my simple (and slightly addictive) Pesto recipe!

Grow it:
Basil is one of the easiest herbs to grow and can be grown outside, or indoors in a sunny window, and let me tell you, a little goes along way. The only downfall is that it is an annual, so you have to replant each year.
Tip: pinch off any flower buds that form in able to extend the producing life of the plant!
Season it:
Try putting a couple of leaves in your sandwiches, chop up a little fresh into your pre-made spaghetti sauce, or layer tomato and mozzarella for a perfect appetizer. Last weekend I mixed shredded mozzarella with my homemade pesto and stuffed small tomatoes with it. Twenty minutes in the oven and my dinner guests were oh-so-happy!
Make It:

 Homemade Pesto
2 C. packed Basil leaves
Olive Oil
Juice from 1/2 a Lemon
1/4 C. Walnuts
1 or 2 Garlic Cloves (peeled)
2 Tbs. Parmesan Cheese
Salt & Pepper
Directions: Place basil and lemon juice in a wide-mouth quart jar, or a deep mixing bowl. With an electric hand blender* start grinding the basil and slowly drizzling in olive oil until it is almost smooth (you will use approx. 1/4 oil). Add walnuts, garlic and cheese. Blend until fairly smooth, trying not to overblend. Salt and Pepper to taste. Enjoy!

*I love to use my handy hand blender but a traditional blender will work, it just takes a little more effort to stop and scrape down the sides repeatedly.

 Last Stop: Freeze any extra pesto in small containers and enjoy your summer love all year long!