Blenukas (Crepes)

I have so many memories of waking up to the smell of browning butter and blenukas. My Nana lives on a beautiful ranch in Southern California. Whenever we visit, she makes these for us. We awake to the scent of freshly squeeze orange juice from oranges and tangerines that she picked straight from her garden, strong coffee brewing away, and when we emerge there is always a bowl of sparkling berries and blenukas on the table. My mother also made these for all my friends when I was younger and we had sleep overs. No one could pronounce them, but everyone loved them.

Blenukas (pronounced bleh-nuh-kas)

Time: 10 minutes
Serves: 3-4

2 eggs
1/2 Tbs melted butter
1/2 cup of milk
1/2 cup of flour
Dash of salt
More butter for the pan

1. Whisk eggs til well beaten, next add in melted butter and milk, and whisk until well incorporated
2. Next add the flour and salt, and whisk until well incorporated
3. Melt a little bit of butter in an extra large fry pan over medium heat, pour enough batter into the pan to cover the bottom, ensuring to tilt the pan to cover all sides. Cook 2-4 minutes, until the bottom of the blenuka starts to brown then flip and cook an additional minute or so

Serve these however you’d like. Sweet. Savory. You could even make a Blenuka Bar, and put a bunch of toppings out for your kids to make their own creation! The sky is the limit.

Eggs in Purgatory

A deliciously warm, eggs for any meal, Italian dish. Scoop yourself a bowl and eat with garlic toast. ⁣

Time: 30 min ⁣
Serves: 4-6 ⁣

1 Tbs olive oil ⁣
1 yellow onion diced ⁣
2 cloves of garlic, minced ⁣
1/2 tbs red pepper flakes (feel free to use less or more) ⁣
1 tsp dried oregano⁣
1 28oz can diced san marzano tomatoes⁣
Salt and pepper to taste ⁣
1 sprig rosemary ⁣
1 tbs unsalted butter ⁣
2 tbs Parmesan cheese ⁣
6 eggs ⁣
1 Tbs fresh parsley chopped⁣
1 Tbs fresh basil chopped⁣

1. Heat olive oil in a large skillet on medium heat and add onions, cook til translucent add garlic, red pepper, and oregano and cook until fragrant, about 1 min ⁣
2. Next add the tomatoes, salt, pepper, and rosemary simmer on medium low for about 25 min, smooshing the tomatoes as they cook to make a sauce ⁣
3. Next add cheese and butter, stir to combine ⁣
4. Lastly use the back of your spoon to make 6 divets in the sauce, crack eggs into the divets, cover and cook for about 3-4 minutes (egg yolks should still be runny) ⁣
5. Top with freshly chopped parsley and basil ⁣

Serve with garlic toast or any type of toasted bread slices 🙌🏼⁣