This recipe for Eggplant Parmesan was requested by Sherri Erickson. I will post a picture once I have one available. It serves 2-4 people, depending on the size of the eggplant. I use a 9″ casserole dish.

It used to be that crêpes were an exotic French delicacy, but they are now showing up at fairs all over the place. One of my favorite things about crêpes is how versatile they are: Mr. Wetzel likes melted cheese or peanut butter in his; I prefer to roll mine up, and top them with one (or all) of the following: drizzled honey, sliced strawberries (I like to warm them up right before serving), freshly whipped cream, cinnamon. Other delicious things to add on (or in) your crêpes include Nutella, jam, and maple syrup. Be inventive: go salty or sweet as your tastes will swing you!

Adapted from Michael Reeps’s recipe.  Michael has a lot of helpful pictures, facts and tips about the yogurt making process that I have not included here. What You’ll Need: 1 Half gallon of milk 2-3 Tbs of plain yogurt (as a starter) 1 8-10 Qt stock pot 1 4-5 Qt pot with lid 1 Metal [...]