Jane's Blueberry Feta Salad and Basil Butter Dressing

I just have to share this salad recipe with y'all. It's sooooo good even non salad lovers will go back for seconds!

Blueberry Feta Salad

6 cups spring mix
1 1/2 cups fresh blueberries
3/4 cup toasted almond slices
1/2 cup sundried tomatoes
1 small red onion thinly sliced into rings
1 cup crumbled feta cheese

Simply mix all the ingredients and dress with Jane's Basil Butter Salad Dressing.

Basil Butter Salad Dressing

1 stick salted butter
2 tablespoons fresh basil (chopped)
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon garlic (chopped)
3/4 cup vegetable oil

Brown the butter in a sauce pan or small skillet. Once butter looks almost burned, remove from heat and add basil. Cool slightly. Pour mixture into blender. Add garlic, red wine viengar and balsamic vinegar. Pulse. Add vegetable oil a little at time pulsing after each addtion.

This dressing will keep unrefrigerated for about 2 weeks.

Crepes are My New Best Friend!

I'm in love with crepes! The little golden brown disks of buttery delight are so versatile and easy to make, it's a shame not to make them often. I use Julia Child's basic crepe recipe. Here it is:

1 1/2 c plain flour
4 eggs
1 c whole milk
1 c cold water
4 T butter
1/2 t salt

Add: 1/4 c sugar and 1 t vanilla for sweet crepes.

Melt butter. Mix flour and salt slowly into butter. Add agges one at a time. Wisk milk into mixture and then whisk in water. Whisk until most of the lumps are gone. Heat a nonstick 6 to 8 inch saute pan until hot. Pour about 1/4 c of the batter into the hot pan and swirl batter until evenly distributed. Place pan back on the stove and cook intil sides begin to curl up. Slide the pan back and forth a few times to loosen the crepe. Gently flip crepe over for about 30 seconds.

It's just that simple. A good crepe will be lacy on the top and have brown spots on the bottom side. Crepes can be filled with most anything. I use them as a main dish and as a dessert. For a super simple dessert crepe mix 1 large block of cream cheese with about a pint of whipping cream and then add about 1/2 c of cocoa. Mix really well. Spread the chocolate filling in the crepe and gently fold. Top with a drizzle of chocolate sauce or syrup and then add a dollop of fresh whipped cream. If you like a little crunch and I do, toast some chopped pecans and sprinkle over the crepe.

A few tips:

1. The first crepe rarely comes out just right. Don't get discouraged.

2. Crepes freeze really well.

3. Learn to flip them in the pan without a spatula or your fingers and really impress your family and friends!

I hope you'll try making crepes. Let me know if you do, and if you come up with your own filling recipe, please share!