Today is leap day, and leap day always makes me think of one of my favorite musicals The Pirates of Penzance, the one starring Kevin Kline, Angela Lansbury, and Linda Ronstadt, and let us not forget Rex Smith. I loved this show as a child and love it just as much today.
When my kids were little they went through a phase where every night before bed they would enjoy a musical, one of their all time favorites was Pirates of Penzance. Probably not the best for before bed viewing, as soon as the "I am a Pirate King" number would start they would both be up dancing along with the hilarious Kevin Kline. In this musical the young Frederick thinks his service to the Pirates is over since he is 21 years old, however he finds out that the contract actually says his 21st birthday rather than 21st year, and since he was born on leap day, he still has many more years in the service of the Pirates. Very funny twist in this wonderful Gilbert and Sullivan musical. I would highly recommend this musical, perfect Leap Day movie!
Here is my Amazon link for The Pirates of Penzance DVD.
Tonight my family is off to visit Grandma, and then head on over to youth group, so I will be dining alone. One of my favorite things to make for dinner, when it's just me, is a batch of easy Crepes. Tonight I decided to fancy it up a bit, and top my crepes with some creamy mushrooms. Here is my recipe.
1/2 cup milk
1/2 cup flour
Mix all the ingredients together with a whisk, I like to mix mine right into a measuring cup so it is easy to pour. Melt a pat of butter in the bottom of a small frying pan like 8 inch size. Then pour in a little batter and swirl the pan until the batter has coated the bottom. These crepes cook very quickly, when the crepe is lightly browned on one side flip it to the other side and brown until golden, then transfer to plate. Repeat the process for each crepe, making sure to add butter in between each crepe. I quickly make up a plate then they are ready to serve with a little powered sugar and syrup.
Here is a crepe frying up in the pan.
I set aside one delicious golden crepe for dessert and dusted it with powdered sugar.
Here is a plate of crepes waiting for it's topping.
Tonight I decided to make a savory topping for my crepes. A nice creamy mushroom topping.
Creamy Mushroom Crepe Topping:
Clean and slice about 10 mushrooms, I am using baby portobello mushrooms, but white button would work fine too.
Saute in a tablespoon or two of olive oil, season with a few dashes of Italian herbs, some dehydrated onions a little salt and pepper, and I am adding a little zing with a few crushed red peppers (season to taste) . Saute until mushrooms are cooked down and soft you may want to add about a 1/4 cup of water to the mushrooms to help them steam a little more, cook mushrooms down until only a little liquid remains and mushrooms are tender cooked.
Here are the mushrooms seasoned and ready to get cooking.
Then add a rounded tablespoon of sour cream, and a rounded tablespoon of cream cheese, and stir in with the mushrooms until hot and incorporated with the mushrooms, spoon over crepes. Enjoy!
This picture here is four crepes, which could easily serve 2 people, very filling crepes! Very nice for a quick and easy vegetarian meal as well. Very yummy!
Happy Leap Day!