SOUTHERN CLOUDS - Roman Chicken

Southern breezes and clouds with the tide up most of the day and the ocean is refreshingly calm. There is still a risk of rip-currents so swim near the life guard towers at hollywood beach. The air is in the middle 80's.


ROMAN CHICKEN BREASTS

Chicken breasts,2 - skinless and sliced in half
Chiken thighs, 2 - skinned, with bones in
Kosher salt - 1 tsp
Black pepper, fresh ground - 1 tsp
Red Bell pepper - slice
Yellow Bell pepper - slice
Olive oil - 3 TBL
Prosciutto - 3 oz . chopped
Garlic - 3 cloves, chopped
Toamtoes - 1 14 oz. can - diced
Dry Vermouth - 4 oz.
Oregano - 1 tsp
Thyme - 1 tsp
Chicken stock - 4 oz
Capers - 2 TBL
Parsley, flat - handful, stemmed and cheopped

Use a deep heavy skillet at medium and brown the chicken after you season it with salt & pepper. Then remove.
Use the same pan and cook the prosciutto and peppers for about 5 minutes, until browned and crisp. Add the seasoning and garlic and tomatoes and capers. Cook for about 1 minute while stirring. Scrape the bottom of the pan and add back the chicken along with the chicken stock and vermouth. Cover and cook for about 30 minutes at lower heat until the chicken is done.

SE BREEZES SUNSHINE - Tomato & Cannelinni bean salad

The light breeze has swung to the SE. Lots of sun today but the red flags warn of rip-currents possible along hollywood beach. if you go into the water stay close to the life guard towers for maximum safety.



FRESH TOMATO AND WHITE BEAN SALAD

Tomatoes, fresh – 3 lb
Great Northern beans – 1 can, 15 oz, drained and diced
Garlic – 2 cloves – minced
Basil, fresh handful – chopped
Kosher salt – 1 or 2 tsp
Black pepper, fresh ground – 1 tsp
Chili Stuff Chili Mix – 1 tsp
Olive oil
Mozzarella cheese ½ lb cut into ½" cubes
Parmesan cheese – freshly grated

Use a big deep pan, about 1 gallon. Pour in some olive oil. Combine the diced tomatoes, garlic, salt, pepper & Chili Mix. Cook for about 15 minutes at low heat, covered and stir occasionally
Stir in the beans and cook for another 5 minutes
Now mix in the mozzarella and cook for a couple of minutes until it starts to melt.
Serve in bowls with a topping of the chopped basil and grated parmesan
Can be served warm or chilled.

Light NE Breeze - Spinach-Duck salad

The breeze from the NE is light today.

The tide is good for swimming along Hollywood Beach all day. The ocean is calm and the sand temp is comfortable. Everything, water & air, is in the low 80's.

Spinach – Duck – Walnuts ( for two)

Duck –seasoned - roasted and cold –
Fresh young spinach leaves – about ½ lb
Green apple and raison dressing – remove from roasted duck
Fresh pear, 1 – chopped irregular 1/3" pieces
Walnuts - 1/2cup broken or chopped
Gorgonzola cheese – 1 oz - crumbles

Dressing:
Honey - 2 TBL
Olive oil – 2 TBL
Orange marmalade – 1 TBL
Lemon or lime juice – 2 TBL
White pepper – 1 tsp
　
Place the spinach in the bowl after trimming stems, then
slice off about 1/3 to ½ duck and chop into ½ inch pieces - toss them in with the spinach.
Scoop out ½ cup of the apple/raison dressing you have cooked in the duck. Put on spinach.
Add 1 fresh pear chopped in ½ inch pieces & add this to the spinach
Walnuts dampened with olive oil – sprinkle on 1 tsp of chili mix and get it in contact with all the nuts. Add the nuts to the salad.
Put the gorgonzola over the salad and divide it into equal portions. Then drizzle on the dressing

EASTERN BREEZE SUN & CLOUDS - Spinach & Pecan salad

the east breeze is light now but the possibility of rip-currents is still there. Just check with the life guard towers. The ocean is cooler now but not chilly yet.


SPINACH & PECANS Salad- (SERVES 2)

Young Spinach leaves – a couple of big handfuls
Romaine – 1 big handful
Gorgonzola crumble – 2 TBL
Pecans, broken - 2 TBL
Fresh Bosc pear – 1
Chili Stuff Chili Mix – ½ tsp
Tear spinach and romaine into 1 inch pieces
Pear – include skin and cut into ½ " irregular pieces

Toss together
Sprinkle chili stuff on pecans

Add pecans and gorgonzola crumble and toss again
Separate into two bowls and drizzle on the dressing

Dressing (sweet and spicy)
Honey – 2 TBL
Olive oil 2 TBL
Fresh lemon or lime juice – 2 TBL
Ground white pepper – 1 tsp

GUSTING FROM EAST- Couscous Sun dried Tomato salad

East winds will gust most of the day and keep the red flags flying. The air is comfortable along hollywood beach. The water is choppy and only about 80.

COUCOUS, SUN-DRIED TOMATOES, GORGONZOLA CHEESE, MINT

Couscous – 10 oz, package
Sun-dries tomatoes – about ½ cup in their oil – chopped
Frozen peas, thawed – about a cup
Gorgonzola, asiago or blue cheese, crumbled, about 2 oz.
Fresh mint, leaves only, chopped
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix – ½ tsp

Couscous is great because it cooks in no time. About 1 ½ cups of water at a boil.
Remove from heat and add couscous. Cover and it will be done in about 5 minutes.
Put couscous in a wide bowl, add tomatoes and peas. Combine with the crumbled cheese and mint. Season with salt, pepper & chili mix. Serve warm or chilled.

SUNSHINE LIGHT BREEZE FROM NE - Chop salad with Tuna

great sunshine weather at hollywood beach today. The humidity is low and the water is refreshing. The beach is almost empty.


CHOPPED SALAD WITH TUNA

Romaine – chop small, 3 cups
Baby spinach leaves - chop small, 3 cups
Celery stalks 2 or 3 - chop small
Cucumber, peeled and chopped
Asparagus, 8 spears – blanch and chop
Onion, medium, sweet – diced
Tuna, Albacore solid, in water – 4 oz.

Dressing of lemon, ginger, olive oil and vinegar
Kosher salt and fresh ground black pepper to taste

Blanch the asparagus spears and plunge into ice water to stop cooking. Then chop into about ¾" pieces.
Chop all the other vegetable ingredients and toss together in a large bowl,.
Drain tuna and break apart, then blend into salad. Add the lemon ginger dressing and
Stir into salad easily.
Serve with crusty bread and a chilled dry white wine.

NEBreezes Sunshine -Sockeye Salmon & Cucumber salad

The light breezes are from the northweast. The ocean is flat and clean, very refreshing at only 80 degrees. The sand is cool.



Sockeye Salmon and Cucumber Salad
(for two)
　
Cucumber, 1 – peeled & chopped
Sockeye (Red) Salmon – 1 – 4 oz can
Celery, 3 stalks – chopped
Romaine – 3 leaves – chopped
Black pepper, fresh ground – ½ tsp
　
DRESSING
Buttermilk Ranch dressing
Mayonnaise – 1 TBL
Red wine vinegar – 1 TBL
Ground ginger – 1 TBL
Whisk it all together

Chop the ingredients and toss together. Add the dressing and lightly mix.
Sprinkle with a pinch of black pepper and serve with fresh crusty sour dough bread.

NORTHERN BREEZE, SUN - Chicken, Walnuts, Artichokes

Clear skies and lots of sun at hollywood beach

The light breeze is from the North and the water temp is just about 80

CHICKEN SALAD with WALNUTS & ARTICHOKES
　
Chicken Breasts, 2 – skinless, sautéd and chopped
Onion, sweet Vidalia – medium – sliced thin
Celery, 3 stalks, - chopped
Artichoke hearts, 7 oz bottle – quartered
Walnuts, a good handful – chopped
Tomato, 1 – diced
Garbanzo beans – half a 14 oz can
Spinach greens, young – 2 handfuls chopped
Romaine, young chopped – 1 cup
Parsley, flat leaf – one handful – chopped
Lemon juice – 1 lemon
Olive oil
Kosher salt
Black pepper, fresh ground
Asiago cheese, fresh grated
　
Sauté chicken breasts in a little olive oil at medium heat. Let cool then chop and set aside.
Use a large wooden salad bowl and toss all the ingredients. Start with the greens then the onion, walnuts, tomato, and artichoke hearts and beans.
Add the chicken a toss easily with the lemon juice and a little olive oil.
Add the grated cheese and continue to toss as you add the salt & pepper to taste.

CLEAR SKIES, CLEAR BEACH - Turkey wrap

2 MPH breezes from the north have made the sky blue and the water turquoise. Lots os sun today and the water temp is only 80 and the tide is low most of the day.

TURKEY WRAP WITH CHEESE AND APPLE
QUICK & TASTY
　
Smoked Turkey breast – 12 oz., thinly sliced
Tortillas, flour, soft about 8 inches across
Granny Smith apple, cored and thin sliced
Brie cheese – ¼ lb.
Watercress leaves, fresh big handful, stemmed

Spread about 1 oz. of Brie across each tortilla. Lay on equal amount of turkey apple & watercress leaves. Roll up tightly.

These can be done ahead of time, then wrapped tightly in plastic wrap and kept in the refrigerator.

Until you may want to take them along to the beach

SUNSHINE LOW HUMIDITY -Chicken, Avo, Pita Sandwich

Lots of sunshine today with light breezes from the north and low humidity. The ocean is calm and ready for swimmers at hollywood beach
Here is a quick and simple sandwich to enjoy at home or take along to the beach.


CHICKEN AND AVOCADO IN PITA

Chicken breast - 2 sautéed and chopped
Red onion ,1 - thin slices; crosswise
Romaine, 1 head. - crispy leaves. Torn
Avocado, Hass - cut into ½” cubes
Pit bread, 3 or 4 - heated with the tops cut off
Olive oil
Lemon juice - 1 lemon
Kosher salt
Black pepper, fresh ground

Sautee the sliced chicken breasts with salt & pepper quickly until brown on both sides. Cut into small bite sized pieces and save.
Heat the pita bread with the tops cut off.
Mix the chicken pieces and the onion slices with the torn romaine leaves and olive oil whisked with lemon juice.
Stuff the pitas and serve

light north breeze - Shrimp & Mixed Vegetables

The humidity is low today and the air will just reach 80 along the beach in the afternoon. the tide is high for good swimming at hollywood beach. the water temp is cooling to the low 80's. lots of sun



Shrimp & Vegetable Medley

Shrimp – 42 to 50 count – 1/3 lb
Lima Beans – ¼ cup
Carrots – ¼ cup – chopped small
Green Soy beans – ¼ cup
French-cut beans – cut in half
Zucchini – ¼ cup chopped irregularly
Cauliflower, florets chopped – ¼ cup
Mushrooms, sliced – handful
Celery, 2 stalks – chopped
Olive oil – 1 oz.
Dry Vermouth 1/3 cup
Chili Stuff Chili Mix – 1/3 cup
Clam juice – 4 oz.

Use a large deep skillet, heated to medium, add the olive oil. Add he Lima,& Soy beans and carrots first and give them a couple of minutes. Add the rest of the vegetables and stir
Add the shrimp and clam juice. Stir again. When the shrimp start to turn color add the chili mix, stir and cover for a minute.
Add the vermouth, cover and let steam for a minute.

LIGHT EAST BREEZE - Vegetarian Chile

The breezes are from the east today. This keeps it comfortable on hollywood beach. The tide is up most of the day ad makes for easy swimming along the shore line. Lots of sunshine.



　
DOMINGO’S VEGETARIAN BLACK BEAN CHILI

Black beans - one can 15 oz.
Diced tomatoes - one can 15oz.
Dry textured soy protein – one cup
Vegetable bouilon - 15 oz can
Sweet corn – whole kernel – 11 oz can
Olive oil
Chili Stuff Chili Mix – 1 TBL (big)

Rehydrate the vegetable protein with 1 cup of bouillon.
Cook the beans and tomatoes together in 2 TBL of olive oil. Add the sweet corn.
When the soy protein is ready add it to the pot.
Now add a rounded table spoon of Chili Stuff Mix and stir everything. Add the balance of your bouillon. Stir again, cover and cook at low temp for about ten minutes. That’s it.
　
This is a quick and tasty recipe, but all recipes can be improved by using organic ingredients.
　
Flavanoid antioxidants: a 3.5 ounce serving of black beans has about ten times more antioxidants than the same amount of oranges.

0VERCAST EAST ON-SHORE BREEZE -Greek Salad/Chicken

The tide is up and the water temp is cooling down.The light breeze is from the east, The temp on the beach probably will just makethe 80's today. no rip-current warnings for hollywood beach.



Hollywood Beach Greek Salad with Chicken

Romaine – chopped to bite sized pieces – 2 handfuls
Green Bell Pepper, small – chopped
Cucumber, ½ peeled and chopped
Sweet Onion, ½ - chopped
Cherry Tomatoes – sliced in half – 1 cup
Kalamata olives- seeded and chopped – ½ cup
Feta Cheese – 4 oz. diced
Garbanzo beans – 7 oz.
Chicken, freshly roasted, 8 oz, shredded and chopped
Parsley, flat leaf a handful – chopped
Oregano fresh leaves – chopped 2 TBL
Garlic – 2 cloves – minced
Lemon juice 1 squeezed
Olive oil – 2 TBL
Kosher salt
Black pepper freshly ground

Combine all the ingredients in a large bowl with the chicken pieces.
Whisk together the olive oil, lemon juice & garlic. Drizzle over salad and toss easily to cover everything. Salt and pepper to taste. Serve with fresh crusty bread.

OVERCAST WARM - Easy risotto

overcast skies and light nw breezes have lowered the ocean temp, but the tide is great for swimming along hollywood beach . the water is clean and calm.


RISOTTO
Delicious – No mystery – Easy to Make

For 8 to 10 cups
Arborio rice 1 ½ cups (very important to use this short grain rice, long grain rice doesn’t work).
Onion, large – diced
Mushrooms, chopped – 1 cup
Garlic, 3 cloves – chopped
Butter – 2 TBL
Olive oil – 2 TBL
Vegetable stock – or Chicken stock – 5 cups
White wine – 2/3 cup
Fresh peas - 1 cup
Asiago cheese – fresh grated
　
Use a large pan at medium heat
Heat the olive oil and butter
Sauté the onion and garlic until shiny
Add 1 ½ cups of rice and 1 cup of stock – cook at low temp
Stir as the stock evaporates, drown the rice in more stock and repeat.
Add the mushrooms during this process
Stir in white wine/vermouth and peas
Sprinkle each serving with a good topping of grated cheese

SUNSHINE-CALM SEA - Couscous & Swiss Chard

Calm ocean,light breeze, low humidity make this low 80's day just right . The tide is perfect for a relaxing swim.



Couscous & Swiss Chard

Swiss Chard, 2 bunches – stemmed and trimmed
Couscous - 1 box, 10 oz
Garbanzo beans – 1 can – 15 oz
Garlic 3 cloves – sliced thin
Olive oil – 1 oz
Raisins – 4 oz
KOSHER SALT
Black pepper, fresh ground

In a large pan at medium heat
Sauté the garlic for about 1 minute stirring all the time
Add the garbanzo beans, raisins, Swiss chard, and a couple pinches of salt & pepper.
Sauté this for about 5 minutes with the garlic.
While this has been cooking the couscous should be cooking in about 1 ½ cups of boiling water in a covered bowl.
Fluff the couscous and serve on a plate with a topping of the Garbanzos and Swiss chard

MORE SUN & CLOUDS - Bayou Jambalaya

The weather is staying in about the same pattern. Light west breezes, low humidity,

the ocean is calm and thr tide is excellent for swimming. Lots of sun.

BAYOU JAMBALAYA

Chicken – about a pound, cut into ½ inch pieces

Cajun Sausage – about ½ pound, cut into ½ inch pieces

Onion – 2 cups, chopped

Celery - 2/3 stocks, chopped

Bell peppers, red and green, chopped

Chili Stuff – Bayou Jambalaya Mix

Jalapeno pepper - diced small – 1 TBL

Rice, 2 cups

Chicken stock, 1 quart

Heat a big deep skillet that holds about a gallon to medium, and add olive oil, a couple of big glugs. Start with the onion and celery, when they start to turn color add a good cup of chopped green and red pepper.

Stir as these are cooking until they become bright and begin to darken, about 5 minutes. Add the Cajun sausage. Keep stirring while it browns so nothing sticks.Add some stock to loosen everything, about a half cup.

Reduce the heat and stir the bottom of the pan to loosen anything sticking.Push everything to the side and add the chicken pieces and keep them moving so they brown all over. Add about a good soup spoon of Bayou Jambalaya Mix.Now add the diced jalapenos and the rice. Stir this all around so you have a even blend and add the rest of the stock. Cover and cook at low heat until all the liquid is gone, about 20 to 30 minutes.

Contact Chili Stuff: E-mail Goodchili@aol.com or

http://www.chilistuff.net is the homepage for more mixes.

SUN & CLOUDS - Couscous & Vegtables

A mix of sunshine with clouds today. Breezes from the North bring only a medium warning of rip-currents along hollywood beach. the water is only about 82 and the air probably won't get much more. no rain in sight.


Couscous with mixed vegetables
　
Serves at least 8
　
Couscous – 1 package, 10 oz
Onion, medium – diced
Carrots, 2 – diced
Zucchini, 2 - diced
Turnip, 1 – diced
Bell pepper, green – cored and diced
Tomatoes fresh, 4 – peeled and chopped
Garbanzos – 1 can 8 oz – drained
Chicken broth, 14 oz
Olive oil ¼ cup
Garlic, 3 cloves – diced
Ginger, ground – 4 tsp
Cumin, ground – 2 tsp
Cayenne pepper – ½ tsp
Kosher salt
Black pepper, fresh ground
　
Use a large deep pan at medium heat. Star the vegetables with the onion, carrots, green beans and the turnip in olive oil. When the onions become shiny add the zucchini and stir. Add the garlic and ginger & stir. Cook covered for a couple of minutes.
Add about ½ can (about 4 oz) of chicken broth with some salt & pepper. Add the tomatoes, garbanzos and green pepper. Stir and cover.
Add cumin and cayenne and stir.
Add the rest of the chicken broth. Bring to a boil and add the couscous. Stir and turn off the heat. Cook covered for about 5 minutes and serve in bowls.

EAST WINDS ,CLOUDS Eggplant Moussaka

EAST WINDS CONTINUE TO BLOW ON- SHORE. The tide is fine for swimming along hollywood beach, but keep your eyes on the lookout for rip-currents. Not much sun today and the air is only in the low 80's.

Eggplant Moussaka
, for about 6

Eggplant - 2 - sliced crosswise, 3/8” thick
Onion, large - 3 chopped
Ground beef, ½ lb
Tomatoes,3 - peel and chop
Tomatoes, 3 sliced across
Green peppers, 3 - cored and big chop
Butter - 3 TBL
Flour
Olive oil
Beef broth - ¾ cup
Kosher salt

Black pepper, fresh ground

　
Dust the eggplant slices with flour, then salt lightly and brown on both sides in olive oile at medium. Dry on paper towels.
Cook onion in butter until shiny. Crumble in ground beef while this is cooking. Add the chopped tomatoes and cook quickly while stirring,
Add the broth and cook until most evaporates.
Boil the green pepper chunks quickly and remove from heat
Use a casserole dish painted with oil. Lay in overlapping slices of eggplant. Pour on the onion/ meat sauce, then add another layer of eggplant.
Sprinkle each layer with salt and pepper to taste.

Top with rows of overlapping tomato slices and green peppers
cook for about 25 minutes in a pre heated oven at 375

NORTH WINDS OVERCAST - Marinated Cod

north winds and high tides make the red flags
come out . It might not rain but qatch out for
rip currents along hollywood beach. The air should stay in the 80's


MARINATED COD FILLET – Steamed vegetables
Marinade Ingredients:
Ground Ginger – 2 TBL
Ground Garlic – 2 TBL
Kikkoman, Japanese Soy Sauce – 1 TBL
Olive oil – 3 TBL
Lemon juice – 1 lemon
Dry Vermouth – 4 oz
Chili Stuff Chili Mix – 1 tsp
Whisk everything together in a glass or ceramic dish

Cod fillet – 1 lb – cut into 2 pieces
Place fish into marinade and then into a refrigerator for at least an hour.
Keep covered, but turn fish occasionally so it gets plenty of marinade
In the meantime make a chilled salad with:
½ can of garbanzo beans – ½ cucumber, peeled & diced
½ zucchini, peeled and diced – a handful of parsley, chopped fine
a couple of TBL of olive oil and a TBL of Lemon juice.
Mix everything together and chill in refrigerator

Heat an oven to 400 degrees. Place cod in a pan with a little olive oil. Bake about 6 minute on one side and turn over for another 6 on the other side. Spoon on marinade after about each 3 minutes.
While fish is baking steam a mixture of vegetables: cauliflower, carrots, Italian green beans, & zucchini, all chopped.
Place the baked cod on a plat and spoon on some marinade. Add a good scoop of chilled salad and a scoop of steamed vegetables. Squeeze a little lemon juice over each serving of steamed vegetables.

N Winds, dry clouds -ARUGULA,PROSCIUTO, WHITE BEANS

Dark clouds are coming in with the north winds.

They are dry and the temperature is comfortable. The tide is up and there is a chance of rip-currents along hollywood beach.

ARUGULA, CANNELLINI BEANS, PROSCIUTO
　
Cannellini beans, 1 can 15 oz – rinsed and drained
Tomatoes, Roma, - 1 can 32 oz
Prosciuto, ½ lb. – slice thin and chopped
Arugula – fresh young 2 big handfuls
Garlic – 3 cloves – chopped small
Olive oil
Thyme
Sage
Kosher salt
Black pepper, fresh ground

Heat olive oil in a deep pan at low
Sauté garlic at low temp – just heat, don’t cook
Add the tomatoes and herbs and mix around
Add the cannelloni beans and kosher salt and black pepper to taste.
At the same time put the arugula into a good sized mixing bowl
Add the prosciuto into the beans and tomatoes. Mix together.
Then pour over the arugula.
The heat from the tomato mix will wilt the arugula.
Serve immediately

MORE SUN -Broccoli salad w/ bacon & 0nion

It is like summer but with less humidity and the ocean is a refreshing 82. The light breeze is from the north and there are no clouds anywhere.

BROCCOLI SALAD – Sweet onions & bacon
　
Broccoli florets – about a pound
Bacon – thick cut - 4 slices
Sweet onion (Maui or Vidalia) medium- slice in thin rounds
Blue cheese – crumbled – ½ cup
　
　
Dressing: Garlic – 1 clove, minced
Dijon mustard – 2 tsp
Olive oil – 2 tsp.
Chili Stuff Chili Mix – 1 tsp.
Buttermilk – ½ cup

Steam broccoli until tender but still shiny, about 5 minutes. Plunge into ice water to stop the cooking and retain the bright color.
Cook bacon strips at medium heat until the pat dry as crispy. Cut crosswise into about ¼" pieces
Toss florets, onion slices and bacon pieces together in a large bowl. Now toss in the blue cheese and mix.
Serve on chilled plates and spoon over a couple TBL of dressing.

SUNNY SUNDAY - Turkey breast salad

The ocean is calm and cooling to low 80's.. The tide is high most of the day along hollywood beach and good for swimming. Lots of sun and only light breezes from the south east


QUICK FIXES FOR NEGATIVE BEHAVIOR

3 that are easily avoided
Anger: Getting angry is unhealthy because it raises blood pressure
( expressions like “that makes my blood boil”)
Negativity: Pessimism is a self fulfilling prophecy, more than annoying.
Don’t dwell. It rhymes with well and gets deeper and deeper.
Worry: worry is interest you pay on money you haven’t borrowed.
It is a waste of your time.


TURKEY BREAST SALAD

Turkey breast -2 lbs, cut into bite sized pieces
Water chestnuts - 20 oz - diced
Grapes, 2 lbs. seedless - stemmed
Celery - chopped - almonds - slivered, 2 cups
Mayo - 3 cups
Curry powder - 1 TBL
Kikkoman - 2 TBL
lemon juice - 1 TBL
Bibb lettuce 2 heads - split in half
　
Mix together the turkey, grapes, celery, half the almonds.
Whisk together the mayo, curry powder, lemon juice and soy sauce
Combine the sauce with the turkey mixture and spoon onto the lettuce leaves
Sprinkle each serving with almonds.

SUNSHINE RETURNS - simple quick Crepes

Light winds from the south east still blow but the sunshine is back. The ocean is cooling to the low 80's but is fine for swimming along hollywood beach. The air will stay in the low 80's and the humidity is low.


CRê PES
quick and simple
　
Eggs - 3
Milk - 1 cup - room temp
Flour - ¾ cup
Sugar - 1 TBL
Kosher salt - ¾ tsp
　
Whisk the eggs and milk together. Mix in the flour and sugar and salt.
2 table spoons of batter make about a 6 to 8 inch crepe in a greased pan at medium heat.

Cook like a regular pancake