The Kitchen Round Table

Since a lot of us will be cooking at home for the foreseeable future, I thought it might be a fun idea to make a thread where we could all come together to discuss kitchen hacks and good food. So pull up a chair, gather round, and share your favorite cooking tips and recipes here!

To get things started: when you're cooking pasta and sauce, stop boiling your pasta just before it turns al dente, and finish it up in the pan with the sauce instead! The pasta will absorb a bit of the sauce as it finishes cooking and will become much more flavorful. For best results, remove pasta from the pot with a pair of tongs and add a bit of pasta water to the sauce -- this will add a nice bit of flavor and help keeps things from sticking!

Recipe for the easiest cookies in the world:

1 box of cake mix
1/3 cup of veggie oil
2 eggs

Preheat the oven to 350. Mix your ingredients in a bowl, then spoon out onto a cookie sheet in cookie size portions. Bake for 8-10 minutes (depending on the oven). That's it!

The wonderful thing about these is that you can get so creative - yellow cake mix with chocolate chips are most like your regular choco chip cookies. But I've also done "snickerdoodles" with yellow cake mix rolled in a cinnamon/sugar mix, chocolate cake mix with white chocolate chips, white cake mix with sprinkles (birthday cake cookies!), strawberry cake mix with white chocolate chips... the possibilities are endless, which also makes them really fun to make with kids.

They also stay soft and chewy for a long time as long as you don't over-bake them.

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Originally Posted by WrongPython

Since a lot of us will be cooking at home for the foreseeable future, I thought it might be a fun idea to make a thread where we could all come together to discuss kitchen hacks and good food. So pull up a chair, gather round, and share your favorite cooking tips and recipes here!

To get things started: when you're cooking pasta and sauce, stop boiling your pasta just before it turns al dente, and finish it up in the pan with the sauce instead! The pasta will absorb a bit of the sauce as it finishes cooking and will become much more flavorful. For best results, remove pasta from the pot with a pair of tongs and add a bit of pasta water to the sauce -- this will add a nice bit of flavor and help keeps things from sticking!

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Great idea!!!

And great tip!!! I cringe when I see the sauce just ladled over the top of the pasta!!

bbq dry rubbed chicken with cold veggie orzo salad with dill.https://uploads.tapatalk-cdn.com/202...362cbf27d9.jpg

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Originally Posted by SilentHill

bbq dry rubbed chicken with cold veggie orzo salad with dill.https://uploads.tapatalk-cdn.com/202...362cbf27d9.jpg

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That looks delicious!!!! I can't wait to fire up thee grill, hopefully soon! Weather is warming up....

I'll definitely be stealing that orzo salad idea too!!!

Been making this a lot the last couple months. Chana Masala with basmati rice. Cheap, easy, fast, and delicious.
https://uploads.tapatalk-cdn.com/202...11408a4fa3.jpg

https://minimalistbaker.com/easy-chana-masala/


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Easily the best pulled pork I’ve ever had/made and I make it frequently. Follow this to a T except put it on the smoker at 225° with smoking wood of your choice. It’s great in the oven though too and your entire house will smell incredible. [emoji1786][emoji1786][emoji1786]

https://www.kevinandamanda.com/pulled-pork-recipe/


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Originally Posted by jmcrook

Easily the best pulled pork I’ve ever had/made and I make it frequently. Follow this to a T except put it on the smoker at 225° with smoking wood of your choice. It’s great in the oven though too and your entire house will smell incredible. [emoji1786][emoji1786][emoji1786]

https://www.kevinandamanda.com/pulled-pork-recipe/


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Now that's doing it RIGHT!!!!

If you don't have an Instant Pot, get one.

Easy Peel Hard-Cooked Eggs

Use the 5-5-5 method: Up to 1 cup of water, rack or trivet that fits in the instant pot, stack the eggs on top of the trivet (I can do 18 eggs at once).
The water level should not be high enough to touch the eggs.

Cook at five minutes high pressure, five minutes natural release before a quick release of any remaining pressure, then five minutes in an ice bath.

It makes having eggs around for deviled eggs, egg salad, chef salad, creamed eggs, curried eggs, or even just a fast breakfast very easy.

Easiest pot roast you'll ever make:

The roast
Can of cream of mushroom
Packet of onion soup mix

Low for 8 hours in a crock pot. Delicious.

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Originally Posted by Craiga 01453

That looks delicious!!!! I can't wait to fire up thee grill, hopefully soon! Weather is warming up....

I'll definitely be stealing that orzo salad idea too!!!

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i used greek salad dressing with dill. super easy!

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Originally Posted by SilentHill

i used greek salad dressing with dill. super easy!

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I'm not a dill lover, but the Greek dressing sounds good. Some cukes, tomato, olives, feta, fresh oregano ....mmmmmmm

I'm all over the instant pot. I use it a LOT.

I really enjoy this channel.

https://www.youtube.com/channel/UCWP...JqJCK27A0NlAKg

Jeez, all of these BBQ posts make me miss living in the South. I haven't had good, proper BBQ and sweet tea in far too long! :rainon:

In the mean time, here's a gnocchi with bacon and peas recipe I'm fond of. Very easy and quick to put together, and very tasty as well!

pastured pork chops marinated in cilantro, garlic, lime juice and evoo all day. turned out perfect. had cilantro lime rice.https://uploads.tapatalk-cdn.com/202...cded0ecd7c.jpg

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I finally caved and made grilled cheese with mayo instead of butter and I must say, it's a huge win.

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Originally Posted by cletus

I finally caved and made grilled cheese with mayo instead of butter and I must say, it's a huge win.

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I have heard of that but never tried it. Considering that mayo is easier to find right now than butter I should give it a whirl... right after I bake my own bread because the stores are out.

Speaking of bread, if you've not tried no-knead artisan bread now would be a good time.
https://lifemadesimplebakes.com/4-in...artisan-bread/

I actually do it simpler because I am lazy and through trial and error I realized this works:
Mix the ingredients and let the dough sit covered in a warm location for 15-18 hours; it will look like bubbly wallpaper paste.

Grease a bread pan, use rubber scraper to move the dough into the greased baking pan and let sit for another hour.

Preheat oven to 450*F and bake for 40-45 minutes. I don't like a dark crust so I cover the bread pan with foil for the first 30 minutes, then remove the foil for the last 10-15 minutes so the crust is lightly golden.

That's it!

Measure the flour by weight not volume; having the kitchen scale for the snake came in handy. I use 15 oz of flour and 1.5 cups of water.

This is a good recipe for experimentation. I've substituted five oz of the white flour for either whole wheat or rye flour, no other change to the recipe needed. You can also mix in spices for a savory bread, or add grated cheese when you move the dough into the greased baking pan.

You can also bake it for shorter time in smaller loaf pans or shallow muffin tins if you want rolls instead.

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Originally Posted by bcr229

I have heard of that but never tried it. Considering that mayo is easier to find right now than butter I should give it a whirl... right after I bake my own bread because the stores are out.

Speaking of bread, if you've not tried no-knead artisan bread now would be a good time.
https://lifemadesimplebakes.com/4-in...artisan-bread/

I actually do it simpler because I am lazy and through trial and error I realized this works:
Mix the ingredients and let the dough sit covered in a warm location for 15-18 hours; it will look like bubbly wallpaper paste.

Grease a bread pan, use rubber scraper to move the dough into the greased baking pan and let sit for another hour.

Preheat oven to 450*F and bake for 40-45 minutes. I don't like a dark crust so I cover the bread pan with foil for the first 30 minutes, then remove the foil for the last 10-15 minutes so the crust is lightly golden.

That's it!

Measure the flour by weight not volume; having the kitchen scale for the snake came in handy. I use 15 oz of flour and 1.5 cups of water.

This is a good recipe for experimentation. I've substituted five oz of the white flour for either whole wheat or rye flour, no other change to the recipe needed. You can also mix in spices for a savory bread, or add grated cheese when you move the dough into the greased baking pan.

You can also bake it for shorter time in smaller loaf pans or shallow muffin tins if you want rolls instead.

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Spread it thin and cook as normal. It's really nothing but egg and oil. It melts right away and doesn't burn like butter does. It's pretty good. Will try the bread!! Thanks for the recipe!

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Originally Posted by cletus

I finally caved and made grilled cheese with mayo instead of butter and I must say, it's a huge win.

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Ok, color me intrigued...

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Originally Posted by Craiga 01453

Ok, color me intrigued...

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I get that is sounds disgusting. Take the leap. You will see. lol


https://www.youtube.com/watch?v=IVvN0DSS270&t

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Originally Posted by cletus

I get that is sounds disgusting. Take the leap. You will see. lol


https://www.youtube.com/watch?v=IVvN0DSS270&t

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Oh, quite the contrary!!! It sounds delightful, and all 235lbs of me can't wait till dinner time!!!!

Easy beer bread recipe:

3 cups self-rising flour
1 cup sugar
1 bottle of beer


This is also a fun one to experiment with: I've used Reds Apple ale for the beer and added some cinnamon for an apple/cinnamon bread. Also have done blueberry ale with dried blueberries - tastes like blue berry muffins. Also strawberry ale and dried strawberries. Or you can do a really strong flavored IPA with some walnuts or almonds.

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Originally Posted by ladywhipple02

Easy beer bread recipe:

3 cups self-rising flour
1 cup sugar
1 bottle of beer


This is also a fun one to experiment with: I've used Reds Apple ale for the beer and added some cinnamon for an apple/cinnamon bread. Also have done blueberry ale with dried blueberries - tastes like blue berry muffins. Also strawberry ale and dried strawberries. Or you can do a really strong flavored IPA with some walnuts or almonds.

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Do you just mix, knead and let it rise?

I've heard the mayo on grilled cheese thing before, as someone that hates mayo I just can't make the leap but everyone says it's really good

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Originally Posted by AbsoluteApril

I've heard the mayo on grilled cheese thing before, as someone that hates mayo I just can't make the leap but everyone says it's really good

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I’ve seen it done, the results look good, but I’m with you. As a fellow mayophobe I can’t bring myself to do so knowingly. I bet if someone made me a grilled cheese in that fashion and didn’t tell me I’d like it though. [emoji2369]


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Originally Posted by jmcrook

I’ve seen it done, the results look good, but I’m with you. As a fellow mayophobe I can’t bring myself to do so knowingly. I bet if someone made me a grilled cheese in that fashion and didn’t tell me I’d like it though. [emoji2369]


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Yeah you def wouldn't know it. I love mayo so it's no biggie for me. I do get it though. I've literally heard people talk about it for years and the idea of fried mayo made me gag. lol I really want to try it with some homemade garlic mayo.

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Originally Posted by ladywhipple02

Easy beer bread recipe:

3 cups self-rising flour
1 cup sugar
1 bottle of beer


This is also a fun one to experiment with: I've used Reds Apple ale for the beer and added some cinnamon for an apple/cinnamon bread. Also have done blueberry ale with dried blueberries - tastes like blue berry muffins. Also strawberry ale and dried strawberries. Or you can do a really strong flavored IPA with some walnuts or almonds.

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I'm going to have to give this a shot! I've got some witbier and some sour ale chilling in the fridge right now, and the results of either of those should be interesting...

I'll also be experimenting with some new banana bread recipes. The stores by me are totally out of vegetable oil, so I'll be using applesauce instead.

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Originally Posted by cletus

Do you just mix, knead and let it rise?

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No need to even let it rise... the yeast in the beer does everything for you.

Preheat oven to 375, line a bread pan with cooking spray or butter, mix the ingredients in a bowl,then pour the mixture into the bread pan and bake for around 40 minutes. I will sometimes put butter over the top of the bread when it's done too - the top will be nice and crunchy otherwise, but it's good either way.

BTW, I looked back at the recipe and it says 1/2 cup of sugar for the regular bread. I use the whole cup when making the fruity breads though.

been busy here!
venison burger with bacon and fried egg
zoodles with shrimp and garlic cream sauce
and i can't recall if i posted these pork chops. i am new to cast iron and they were perfect.https://uploads.tapatalk-cdn.com/202...3ac21b1569.jpghttps://uploads.tapatalk-cdn.com/202...f648e467fe.jpghttps://uploads.tapatalk-cdn.com/202...d0d9c93b8b.jpg

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Originally Posted by jmcrook

As a fellow mayophobe

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lol I like that word
I'm so picky, I wouldn't eat anything that's been posted in this thread except the plain bread, hard boiled eggs or the cookies XD

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Originally Posted by SilentHill

been busy here!
venison burger with bacon and fried egg
zoodles with shrimp and garlic cream sauce
and i can't recall if i posted these pork chops. i am new to cast iron and they were perfect.https://uploads.tapatalk-cdn.com/202...3ac21b1569.jpghttps://uploads.tapatalk-cdn.com/202...f648e467fe.jpghttps://uploads.tapatalk-cdn.com/202...d0d9c93b8b.jpg

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Cast iron is a game changer! Once you’ve got a nice seasoning on it it’s the only pan you’ll ever need


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Originally Posted by AbsoluteApril

lol I like that word
I'm so picky, I wouldn't eat anything that's been posted in this thread except the plain bread, hard boiled eggs or the cookies XD

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I have friends with chickens who give me their excess so I always have hard-cooked eggs in the refrigerator. They get turned into deviled eggs, egg salad, creamed eggs over rice, curried eggs...

Speaking of eggs, grilled cheese is good but toad in the hole (grilled cheese with a hole cut in one slide of the bread, and an egg cracked into it and fried) is awesome.

Quote:

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Originally Posted by SilentHill

been busy here!
venison burger with bacon and fried egg
zoodles with shrimp and garlic cream sauce
and i can't recall if i posted these pork chops. i am new to cast iron and they were perfect.https://uploads.tapatalk-cdn.com/202...3ac21b1569.jpghttps://uploads.tapatalk-cdn.com/202...f648e467fe.jpghttps://uploads.tapatalk-cdn.com/202...d0d9c93b8b.jpg

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Do you make your own zoodles? How does it compare to regular noodles with pasta dishes? I'm very curious about the process and your experience with them.

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Originally Posted by jmcrook

Cast iron is a game changer! Once you’ve got a nice seasoning on it it’s the only pan you’ll ever need

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Recently got a Lodge cast iron pan and so far, really enjoying trying it out. I know it'll get better with time.
I'm not a great cook and been trying to self teach over the years.

Here's a butter seared new york strip I did not too long ago in the cast iron:
25 min in oven at 225 degrees
Seared in hot cast iron approx 1 min each side basting with butter
Served with parmesan roasted asparagus (https://tiphero.com/crispy-parmesan-roasted-asparagus) and store bought garlic sticks
https://ball-pythons.net/forums/cach...om/bLTZPbq.jpg

Been trying to incorporate more veggies in the diet (very picky, I mostly like junk "kids" foods) and this is a favorite
Stir fried chicken with broccoli and carrots, home made teriyaki sauce from a Betty Crocker recipe:
1 tsp suger
2 tsp salt
2 tsp corn starch
4 Tbsp sherry
4 Tbsp soy sauce
https://ball-pythons.net/forums/cach...om/v31zF4g.jpg

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Originally Posted by ladywhipple02

No need to even let it rise... the yeast in the beer does everything for you.

Preheat oven to 375, line a bread pan with cooking spray or butter, mix the ingredients in a bowl,then pour the mixture into the bread pan and bake for around 40 minutes. I will sometimes put butter over the top of the bread when it's done too - the top will be nice and crunchy otherwise, but it's good either way.

BTW, I looked back at the recipe and it says 1/2 cup of sugar for the regular bread. I use the whole cup when making the fruity breads though.

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Just put a batch in the oven! Can't wait to taste!

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Originally Posted by cletus

Just put a batch in the oven! Can't wait to taste!

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I think I'm going to make some this evening as well! Let me know how it turns out :)

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Originally Posted by ladywhipple02

I think I'm going to make some this evening as well! Let me know how it turns out :)

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It turned out pretty good. Sweeter than I usually like in a bread but tasty. I'm going to make more tomorrow with a different beer. I'm thinking Shiner Bock would be awesome and I might mix some pecans in.

Second time I’ve made this bread in the past few weeks. Way good.
https://uploads.tapatalk-cdn.com/202...4b10e58038.jpghttps://uploads.tapatalk-cdn.com/202...26d24ecc4b.jpg

https://www.kingarthurflour.com/reci...h-bread-recipe



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Everyone’s pics look delicious. I figured I would post a pic too.

Baked salmon fillet with asparagus risotto, bok choy/sugar snap peas. My wife got creative with the bok choy stalk


https://ball-pythons.net/forums/cach...om/PhnaPPv.jpg

Chicken/veggie/pesto packs on the grill. Foil pouch with chicken breast, yellow squash, bell peppers, green onions, and pesto. Toss with pasta of your choosing. Don’t worry, Craig, I finished cooking the noodles in the resulting sauce/pesto gravy from the pouch. I’m not a monster lol
https://uploads.tapatalk-cdn.com/202...8f3bdc20ce.jpg
Not the best presentation but I live alone and have no one to impress


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Originally Posted by Ba11er

Do you make your own zoodles? How does it compare to regular noodles with pasta dishes? I'm very curious about the process and your experience with them.

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yes. i invested in a counter-top zoodler, makes all different shapes and is super easy to use. they are easier/quicker to cook than a boiling pot of pasta but they don't really compare for me. they are very good, just different.

Late to the thread here.

Katie and I began cooking heavily at home at the beginning fo the year. We have both lost substantial weight and are continuing to do so. Years of prednisone post transplant and I was creeping into diabetic range regarding my blood sugar. Recent tests show I am reversing that trend between diet, weight loss, and a medication that helps with blood sugar. Early signs are very promising but this is a lifestyle change, so there's no going back. I am eating low carb, but not no carb. High fiber, high protein, and lots of veggies.

I really got into cooking after my divorce in 2016 and being a little bit of a geek, decked out with high tech food equipment.

We now have a sous vide, an instant pot with air fryer attachment, an indoor grill/air fryer, a George Forman Grill, and of course the normal stovetop and oven, microwave, but also a convection oven/broiler/toaster.

The other night I made Honey Dijon Pork Chops in the instant pot along with some broccoli and cauliflower rice. We cheated with the cauliflower rice and got a steam bag.

https://ball-pythons.net/forums/cach...om/186YlaE.jpg

I have an Instant Pot. I saw that the model with the air fryer was recently released. Have you tried using that function yet?

During the quarantine, I´ve really only made a whole bunch of cookies. We bought a 50 pound bag of flour so we might as well use it.
So far i´ve made chocolate chip, snickerdoodle, more chocolate chip, and brown sugar cookies. I have also made rice krispies twice because they are delicious. I´m probably going to make sugar cookies today as well.

If anyone has any cookie recipes do tell me! :gj:

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Originally Posted by bcr229

I have an Instant Pot. I saw that the model with the air fryer was recently released. Have you tried using that function yet?

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I was able to buy the air fryer attachment on Amazon. So I didn't have to buy a whole new unit.

We have used it and it's great. Easier to clean and works as well as our Phillips Air Fryer, which we gave to my parents.

zucchini quiche and avocado toast with a dippy egg. our chickens' eggs make all the difference in cooking!https://uploads.tapatalk-cdn.com/202...c9cf2318ff.jpghttps://uploads.tapatalk-cdn.com/202...b157b3180c.jpg

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Ugh. Tried a no-knead ciabatta bread recipe today but the dough was a bit too wet so it turned itself into a focaccia during the second rise. Whoops!


It's still good but if I'd spiced it as a focaccia and brushed the top with olive oil before baking it would be perfect.

French Pancake. Not on my diet, but Katie requested and I'd be lying if I said I didn't indulge.

https://ball-pythons.net/forums/cach...om/DK7bWRs.jpghttps://ball-pythons.net/forums/cach...om/8PW8K7X.jpghttps://ball-pythons.net/forums/cach...om/IbWOpaq.jpg

That looks delicious! Recipe? I tried Google and all I got were crepe recipes.

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Originally Posted by bcr229

That looks delicious! Recipe? I tried Google and all I got were crepe recipes.

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I’ll post shortly. Not sure if the name is 100% correct. Been in the family for a while.