Sourdough crepes

I have been baking less loaves of bread, but more tortillas, crumpets, pancakes and crepes.  The recipe below is based off this one from Cultures for Health.  Everyday, you're supposed to use it, or discard some, which I certainly wouldn't do.  If I can't use it daily, or we are headed out of town, it goes in the refrigerator.

Bubbly sourdough starter.  I've been keeping it in a larger jar.  And still make these at least once a week.  They are vegan.

S O U R D O U G H  C R E P E S:

• 1 cup sourdough starter
• 3 eggs
• 2 T melted butter
• 1/4 t salt
• 1 T honey or sugar
• 1/4 c milk (to thin batter, often I omit milk, if my starter is not too thick to begin with)

Put all ingredients in a bowl and blend well (I use my immersion blender).  Heat skillet (mine is 8 inch) to medium and pour batter to just cover bottom of pan, tilt pan to make sure it spreads around evenly.  Let cook about 30 seconds, until edges curl a bit up (so you can get a spatula under) and bubbles appear, then flip and cook 20 seconds, then slide onto a plate.  I like mine with jam and yogurt.  My kids like them rolled up with cream cheese inside. Makes 8 crepes.

P.S.  Don't try to make them perfect, the 1st one is always imperfect, and they are eaten rolled up, so you can hide any torn edges.

My mom shared a story with me this week about the family in France, that helped shelter Jews during the holocaust, and later started making jam.  I've liked this Bonne Mamam before, now even more so.

Less than a week ago a bit more fresh snow.  Last Thursday, the local schools had their 3rd snow day.

I went for a walk last night while one daughter was in dance class. 

We got Legos from my sister!  She had a special person made with freckles and red hair to look just like him!

I finished my sweater!  I've worn it a couple days and it's cozy and fluffy.  However, it's now 60 F and the snow is melting and this wool is too warm.

We planted seeds, in pots so we can bring them indoors if there's a frost.