Recipe Spotlight

Black Bean Salsa...

1 can black beans, rinsed

1 can kernal corn, rinsed

1 can diced tomatoes

1 can "Rotel"

1 small red onion, diced

1 jalapeno, seeded & diced

1/21 tsp diced garlic

1/4 cup apple cider vinegar

1 tsp kosher salt

2 tbs lime juice

1 tsp fresh cracked pepper

2 tbs extra virgin olive oil

fresh cilantro, chopped (to taste)

Combine all ingredients, mix well and chill for at least 1 hour

Serve w/ favorite tortilla chips

French Crepes...

2 cups A/P flour
3 tbs sugar
6 eggs
6 tbs unsalted butter, melted & cooled
2 cups milk
2/3 cups water
1 tsp salt

1. In a food processor place flour, sugar and salt.  Add eggs & process with pulsing action.
2. Add butter, milk & water.  Pulse to combine.
3. Pour batter into container and put plastic wrap on top of batter.  Plastic wrap will prevent skin forming on top.  Refrigerator for 1 hour.
4. Heat a non-stick pan.  Spray with non-stick cooking spray.  When hot, ladle enough batter to thinly coat surface.  Cook on one side for about a minute, then flip and cook again for a minute.  Remove and let cool.
***note*** You can fill each crepe with sweet or savory items like mixed berries, chocolate, flavored cream cheese or anything you like.  Crepes can be stored in fridge for up to a week.