Archive for Fourth of July


Life is short…have dessert for breakfast.  😀

Okay, this is not really a dessert, but it could be.  In fact, crepes are one of those versatile foods that can be sweet OR savory (cheese, mushroom, spinach, and chicken crepes are a favorite!).

My family loves fruit-filled crepes with a sweet cream filling.  We have it for breakfast, as snacks, and they’re a special treat for dessert.


My youngest loves filling hers with Nutella and strawberries, but add some sliced bananas (oooh, and maybe some peanut butter too) for an Oh-My-Goodness flavor experience!


These crepes and tender and sweet all on their own, and do not taste eggy like the ones served in some restaurants.

Speaking of restaurants, I used to think that crepes were an indulgence we could only have at those popular breakfast restaurants.  Not anymore.  Crepes are really quite simple to make.


Have I tempted you enough to make some for yourself?  No?  How about now? 😀


So what are you waiting for?  Head into that kitchen and get started.  Here’s how to make it.  (If you’re new to my blog, you will always find my complete recipe at the bottom of my post.)

For the batter, you’ll need the same basic ingredients you use to make pancakes — eggs, sugar, butter, milk, and flour.  I also add a pinch of salt and vanilla extract my batter.

Place the eggs into a large mixing bowl.  Beat it slightly with a whisk.


Add sugar to sweeten it a bit.  If you plan on making savory crepes, I recommend decreasing the amount of sugar or omitting it completely.


Vanilla extract gets mixed in next.  You could also use lemon extract, or some lemon zest instead of vanilla extract, but remember that a little goes a long way.


Add a pinch of salt to the mixture.  Did you know that salt is a natural antioxidant?  Salt also adds taste and helps bring out the flavors present in the flour and other ingredients.


Melted butter gets mixed in next.  The butter serves two purposes in this recipe.  It adds flavor, but it also helps the crepes not stick to the pan during cooking.


Whisk in the milk.


Next comes the flour.  It may seem like you’re adding way too little flour for the amout of liquid.  However, unlike pancake batter, the ratio of milk to flour is 2:1 for crepe batter, which makes a very thin batter.


Whisk until you get a smooth batter.  A few tiny lumps of flour left in the batter are okay.


Set the batter aside while you heat up your pan.  I recommend using a non-stick skillet.  I use a well-seasoned cast iron skillet.

Lightly spray the pan with butter-flavored cooking spray (just to be on the safe side to ensure your crepes don’t stick to the pan).  Pour 1/2 cup of batter onto the heated skillet.


Cook the crepe over medium-low heat; you may need to adjust the heat as you go along, turning it down or up, depending on how quickly the crepes cook.

Use a spatula to gently lift the edges. If the crepe feels like it is still stickng to the pan, let it cook for a little while longer.  A telltale sign the crepe is ready to be flipped over is when you see it start to “wrinkle.”


Flip the crepe over to lightly brown the other side; this should only take a minute or less.


Continue making crepes until all of the batter is used up.  This recipe makes 8 crepes (more if you use less than 1/2 cup of batter per crepe).


So now that the crepes are done, it’s time to make the filling.  This recipe is for a sweet filling.

Cream together softened cream cheese and a bit of powdered sugar.


It should resemble cream cheese frosting at this point.


To lighten it up, mix in whipped cream.  I use Cool Whip to make things easier.  Hey, I’m all about making things from scratch, but sometimes semi-homemade is just fine. 🙂


Okay, so let’s see where we are in this endeavor.

Crepes — CHECK.

Sweet cream filling — CHECK.

All that’s left to do is fill the crepes with filling and your favorite fruit.  We like — okay, we LOVE — fresh berries in ours.


Spread some filling down the middle of a crepe.


Add fruit, as much as you like.


Fold each side over the middle, sprinkle with powdered sugar, and ENJOY! 😀


Scroll down for my complete recipes.



Tender crepes filled a sweet cream; it's perfect for breakfast or served as a dessert.
Crepe batter:
  • 3 eggs
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups milk
  • 1 cup flour
  • 8-oz cream cheese
  • 3 tablespoons powdered sugar
  • 8-oz cool whip
  • Fresh berries
  • Powdered sugar
  • Butter-flavored cooking spray
Make the crepes:
  1. Place the eggs in a large mixing bowl; beat slightly with a whisk.
  2. Mix in the remaining ingredients for the batter. Whisk until smooth.
  3. Pour ½ cup of batter onto a heated skillet. Cook over medium-low heat until lightly browned on one side. Flip the crepe and cook the other side until lightly browned.
Make the filling:
  1. Place the cream cheese and powdered sugar into a small mixing bowl. Use a hand mixer to mix until creamy.
  2. Mix in the Cool Whip.
Assemble the crepes:
  1. Spread some cream filling down the middle of a crepe.
  2. Top with fresh fruit.
  3. Fold the sides over the middle. Sprinkle with powdered sugar.

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Chamorro Potato Salad

Chamorro Potato Salad is a must-have at any Chamorro gathering.  Your fiesta menu would not be complete without it.

There are several variations to this classic side dish, but Chamorros pretty much make it the same basic way.  We use potatoes (of course) — any kind good for baking, but russets are most common — eggs, black olives, pimentos, sweet pickle relish and mayo (more on this later).

Some people add other vegetables such as celery, carrots, or freshly diced pickles, but I like mine with just the ingredients I listed above.

I like a lot of eggs in my salad.  I usually add anywhere between 8 and 12 eggs for 5 pounds of potatoes.  When I was little, before I knew what I was missing, I would get my mom and sisters to pick out all of the eggs from their potato salad and give it to me — that was all I’d eat out of it, just the eggs.  Now I know better and eat it ALL.  It’s so good.

My complete recipe is at the bottom of this post.  Give it a try.  I think you’ll like it. 🙂

 Start by squeezing out as much liquid from the relish, pimentos and olives.

If you don’t squeeze out as much liquid as possible, your salad will be wet and runny, not to mention died the color of the olives, pimentos and relish.

Who wants to eat a mushy blackish-reddish-greenish concoction?  If that description had you grimacing in disgust, then it served its purpose.  Squeeze out the liquid.  Trust me, you’ll be glad you did. 😉

You can dump out all of the contents into a fine-mesh strainer, and using the back of a large spoon, press out as much liquid as possible.  I managed to press out about 3/4 cup of liquid from the relish, and that was BEFORE I used a cloth to really get the liquid out (see more about this technique below).image


Another option — which is my preferred method — is to place all of the wet ingredients into the center of a clean cheesecloth or kitchen rag (don’t use towel-like cloths or you’re likely to get strings of fabric into your salad).  Gather the edges of the cloth together, twisting at the top to compress the ingredients.  Squeeze the balled up portion to get out as much liquid as you can.  Keep squeezing until no more (or very little) liquid extrudes through the cloth.

Set the relish, pimentos and olives aside.image

Meanwhile, rinse the potatoes and place them into a large pot of hot water.  Add the eggs to the pot.  Bring the water to a boil.  Cook the eggs (in the boiling water) for 10-12 minutes then remove them from the pot.  Keep cooking the potatoes until they are done (insert a butter knife or metal skewer into the center of a potato — if it slides in smoothly and easily, the potatoes are done).

Remove the potatoes from the boiling water.  If you let cooked potatoes sit in water for too long, they soak up too much water, becoming mushy.


Allow the potatoes and eggs to cool before peeling the skin and shell off.  If you want to decorate the top of your salad, set aside one egg yolk.

Cut the potatoes and eggs into small cubes.  You can make them as big or as small as you like.  Don’t cut them too small, however, or you’ll end up with a mashed potato salad.

Add the seasonings to the dry mixture — I like adding onion powder, black pepper and salt.  The seasonings get distributed easier with the dry potatoes.  If you add the seasonings after adding the mayo and wet condiments (relish, olives and pimentos), you might get clumps of seasonings that don’t get mixed well.

Stir gently to mix the seasonings with the potato-egg mixture.  Taste it at this point and add more seasonings to your liking.  Don’t add more salt, however.  Mayonnaise has salt; wait until you mix the mayo into the salad before adding more salt.

Add the relish, olives and pimentos to the bowl.  Stir gently to combine.

Doesn’t it look so festive already?  If you like more olives, relish, and/or pimentos in your salad, by all means, add more.  Just be sure to squeeze out as much liquid as you can.


Fold in the mayo.  Chamorros will tell you that you MUST use Best Foods or Hellmann’s brand mayonnaise in Chamorro Potato Salad.  I must admit that I hold true to that sentiment as well.  Our classic Chamorro potato salad just doesn’t taste the same if you use “Dressing” (aka Miracle Whip).

I like my potato salad a little heavy on the mayo.  Use less if you like your salad a bit more on the dry side.

♩ ♪ ♫ ♬   Ta daaa!  ♬ ♫ ♪ ♩

It’s almost done.

My mom ALWAYS decorated the top of her potato salad, even if we were just eating it at home and not serving it at a party or family gathering.

Remember that egg yolk I told you to set aside?  Well, it’s time to for it to make its debut.  Place the yolk in a small fine-mesh strainer.

Oh…wait…before you do anything with the yolk, spread a very thin layer of mayo (a couple of tablespoons should do it) over the top of the salad.  This serves as the “canvas” for your egg yolk decoration.


Use a spoon or fork to gently push the yolk through the strainer, creating a “snowfall” of egg yolk over the top of the potato salad.  Mom always saved some pimento and olives to make pretty flowers as well, and she’d make flower stems using celery leaves.  Be as creative as you like.


See, isn’t this pretty (even without pimento and olive “flowers”)? 🙂

imageServe and ENJOY!

My potato salad goes perfectly with Red Rice, BBQ Chicken, Pancit and Diago’ Kimchi. 🙂



Potato Salad
A classic Chamorro side dish that is a must-have on your Fiesta table.
Recipe type: Side
Cuisine: Chamorro
  • 5 pounds potatoes
  • 8 hard boiled eggs (set aside one yolk), diced
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 can (4.25 oz) chopped black olives, squeezed to remove as much liquid as possible
  • 2 jars (4 oz) diced pimentos, squeezed to remove as much liquid as possible
  • 1 jar (10 oz) sweet pickle relish, squeezed to remove as much liquid as possible
  • 3 cups mayonnaise
  1. Rinse the potatoes then place in a large pot filled with hot water. Bring the water to a boil. Cook until the potatoes are done (it's done when a knife or fork easily pushes through the potato when pierced). Remove the cooked potatoes from the water; allow to cool completely then peel and discard the potato skin. Cut into small cubes.
  2. Place the cubed potatoes and diced eggs into a large mixing bowl.
  3. Add the onion powder, salt and black pepper. Stir gently to combine.
  4. Add the drained and squeezed olives, pimentos and relish to the bowl. Stir to combine.
  5. Fold in the mayonnaise. Taste and adjust the seasonings.
Serve and ENJOY!

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