Thursday, June 9, 2011

Cats, Crepes, and ROTW trois!

Well, the progress page is finally up to date!

Thanks to all of you lovelies for your amazing comments lately! Special thanks to those of you who are newer to commenting on my blog: Becca, Amber, and Bones. Super special thanks to Cinnamon for all of the cat pictures! Purrrrfection.

Meowwww beaorineaienofnaimocimeo.

I went to Trader Joe's the other day.

They had "Cats Cookies."


"For People."

Someone in their marketing department knows me personally.

And is making delicious treats to fatten me up.

I'm not sure if I mind.

For the rest of you who don't feel like consuming their body weight in children's cookies, I've got the...

I will never find a new Recipe of the Week graphic. Ever.

I fucking love crepes.

And Rusky boyfriend loves them as well. Though, he calls them Blini and likes them with sour cream.

Blini technically are made with yeast. But fuck you nit-pickers. I'll just make crepes.

The other day I was in a breakfast-y, Russian food mood and decided to make my own crepes.

The boyfriend was given picture-taking duty. As you will see, he's no longer allowed that privilege, as every other picture was a booty shot or of my bosoms.

Or action shots of me making crepes spread-eagle.
The crepe-cooking, pajama-wearing tit shots are not getting posted. I knew you would ask, Internet. I refuse.

Recipe adapted from Better Homes and Gardens Cookbook 15th Edition


1/2 cup Egg Substitute
1 1/2 cups Light Soymilk (Vanilla flavored works well, but Original is just fine)
1 cup All-Purpose Flour
1 tablespoon Smart Balance Omega Oil
1/4 teaspoon salt
A couple of drops of Pure Vanilla Extract
A couple of drops of Pure Almond Extract
2 teaspoons Benefiber

Rummaging through the cabinets for ingredients.
There were many pictures like this that I was not aware were being taken. Bad boyfriend!


In a mixing bowl, combine all ingredients. Whisk until smooth.

Heat a lightly greased skillet over medium-heat.

I used a 1/3 cup measure and filled it up about 80-90% of the way with batter for each crepe.

Now, the tricky part.

Take the heated skillet OFF the burner. Hold it in the air in one hand, and pour the batter onto the skillet with the other hand.

While you're pouring, begin swirling the skillet so that the batter spreads evenly and makes a pretty circle.

Crepes cook FAST, so be sure that you're swirling as soon as the batter hits the skillet.

This is not a recipe where you can raise the heat to make it go by faster. The lowest heat you can cook them on, the better.

Once you've done your handy swirling crepe-making magic, return the skillet to the burner for approximately a minute.

No need to flip, just turn the skillet upside-down over a plate with a paper towel on top and if the crepe doesn't fall right off, gently push it off using a thin spatula.

Repeat for the rest of the batter until you have a plate a mile high of delicious crepes. You'll probably have to regrease the skillet after every few crepes. If your crepes are getting really brown, really quickly, turn the heat down a tad.

Nutritional Information

The original recipe from Better Homes and Gardens that I based my recipe off of says that it will make 16 to 18 servings and you only measure out two tablespoons of batter for each crepe.

I think that's stupid and lame and no crepe should be made with only two tablespoons of batter because that's just sad.

My nutrition facts are based off of using a 1/3 cup measure filled 80-90% of the way with batter, as described above in the directions. This makes 12 large crepes.

Now, the fun part.

Filling Your Crepes, an Adventure in Creativity and Extra Calories

I use the fill, fold left, fold right method.

I enjoy my crepes with the following:

Nutella, dusted with powdered sugar

Mango Passionfruit Preserves

Cherry Pie filling

These are all super high calorie and dangerous fillings... though that certainly doesn't stop me from using them.

Lower calorie options include:

Flavored non-fat Greek yogurt or other light yogurt

Sugar-free Fruit Preserves (I especially love peach and apricot)

Soft, fresh fruits - Sliced Strawberries, Bananas, most berries

If you're my Russian boyfriend, or just want to pretend that you're from exotic-land:

The boyfriend uses the egg-roll rolling method.


Sour Cream

Jam or Honey

Caviar (oh hey there, classy lads and ladies)

Cottage Cheese or Farmer's Cheese

Cooked Ground Meat

And Sauteed Cabbage.... for in Russia, there is always cabbage.

Just remember! If using savory fillings, omit the vanilla and almond extracts!

A bientôt, lovelies.



  1. Ooo those crepes look lovely!! If you're willing to add some extra cals, I recommend making them with just a few chocolate chips melted into them (it works best if you fold the choco chips into them while the crepes are still in the pan) and sugar free raspberry jam--HEAVEN!!!

    I liked the photos. <3

    What do the kitty cookies taste like?

  2. I know what you mean, the centrifugal motion of the elliptical can be a bit of a bugger! I topple over quite a bit! My house mate can't do trampolines, he says it disorientates him and gives him a terrible headache! Different strokes, eh?!

    Look at you, doing the domestic goddess bit in your 'pajollies'! Those crépes look magnefique! Here we call crepes pancakes and pancakes crumpets, it's a long story! I used to eat plates of caramel (boiled condensed milk) and banana crépes with whipped cream. It's how I got so fat in the first place! Now days I like them with a squeeze of lemon and a dusting of cinnamon sugar! I fold mine into triangles.

    Thanks for the recipe, I love the ROTW graphic, it's total porn! Never change it! <3. XXX.

  3. Yes, most people are awful! It's why we prefer cats, N'est-ce pas?!

    Oy, family, you can't live with 'em, you can't kill 'em! Kidding!

    I totally agree with what you said about Audrey! Mot juste!

    Proud of you for doing elliptical, Babe! <3. XXX.


    Can you tell I'm a little excited by this post?


    I like my whipped cream and banana crepes from the stall in town. Or the strawberry/kiwifruit/chocolate/cream in Japan *Drools*

    From what I can see in the pink-shorts shot, I fully approve of your BF for attempting to document your hawtness for the rest of the world :3

    Off to plot an epic pan-fired brekkie of crepeness. LOVE YOU!!!

  5. Pffft I'm officially not interested in this post since you left out your goody shots :P

    I kid. They look delicious, he's sure lucky to have a lady who knows what's up in the kitchen haha.

    My Lovey is painfully tolerating my feeble attempts to make meals fit for a family. I'm twenty freaking five and just started to learn how to cook last december!! Pathetic.

    But you my dear make it look easy peasy.