Pre-children, I cooked very differently, picked challenging recipes that had many steps in the cooking process, experimented with foods and spices.  took that extra trip to a market to get one unique ingredient.  Ultimately I had more time and freedom of experimentation.  Post-children, NO time, NO energy to haul kids to any market for special ingredients, little to NO leeway of a meal flopping and a tight schedule to organize, cook and feed hungry growing children.

This easy recipe was inspired by a complex recipe that I use to make pre-children.  It is from one of my favourite cooking sites,  Mireille Guiliano’s “French Women Don’t Get Fat”.  Click here for her version of Lemon Ricotta Pancakes.   Great recipe, but here is my post-kid’s easy, one bowl/mixer version.

In a blender or magic bullet add:

• 3 eggs
• 1/2 cup fresh ricotta cheese (use rest for lasagna later)
• 1/4 cup melted butter
• 1/4 cup sugar
• Squeezed juice of 1/2 lemon
• 1/2 cup flour
• 1/2 cup milk
• 1 Tbsp baking powder

Blend until smooth and make pancakes by drop on hot buttered skillet.  Use low to med-low heat under pan and cook these pancakes slowly.  They brown too fast if the heat is too high.

Amazing with maple syrup, fruit, spoonful of yogurt.

Perfect for breakfast, take along as a to-go car/stroller snack.  I make these and bring them on lunch picnics, road trips and have even served the left overs after dinner as dessert with some fresh berries, whipped cream and a drizzle of melted chocolate (or use chocolate or cookie decorating baking sprinkles – much easier).

I make crepes in the morning and can find many uses for them throughout the day of meals and snacks.  Can always mix the batter the night before and have it ready to cook in the morning.

In a blender or magic bullet:

• 2 eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tbsp melted butter

Blend. Consistency should be like cream.

Add more flour or milk to get the right consistency if needed.

In a small non-stick pan, melt some butter and pour about 2 tbsps of the batter, swirl around to  spread into a circle.  Flip when firm on bottom.  Cook both sides over medium-low heat. Repeat until all batter is used.  You can place one crepe over the other as they finish.

Ideas to serve for breakfast or lunch:

1. Fill with cottage cheese and apple sauce. Roll into folded sausage.  Cut into bit size pieces and serve with a dribble of maple syrup.
2. Fill with chopped fruit (stawberries/blueberries/bananas etc.) Can add some cottage cheese or ricotta cheese for some protein.
3. sprinkle with cheese and/or fill with scrambled eggs.

Ideas for snacks (great for on-the-go kids snacks):

• Roll up with thinly sliced luncheon meat(s).
• Spread some honey/jam and/or peanut butter/almond butter etc.
• Roll up with a soft cheese slice or slice tofu

*These are great cut up into chunks or can give to your child rolled up as a whole (Cigar-shaped snack that is easy to hold).

Ideas for dinner:

1. make a little pizza on a crepe.  Easy to pick apart and eat as they are soft to “mumm” instead of pita or crust.
2. fill with grounded left-overs (cut up chicken, beef etc, diced leftover veggies) add some cheese  and warm and serve as dinner crepes
3. Soft quesadillas for children (fill with peppers, cheese, sour cream )

The City Sage:  To Die for Recipe: Monster Cookies - that was the title that caught my eye.  Then I investigated this pretty, unique and lovely blog by Anne Sage, a pretty hip, well-travelled and active women by what I can read.  It is a place that seriously is worth pouring a glass of wine on a quiet night and browsing.  AnneLovely recipes, links, tid-bits of information.

I am not going to re-write the recipe and a commentary as she does a really nice job of Matt Lewis’ recipe.  Must agree with Anne, it is a unique recipe when you look at the crazy ratio of ingredients.  I seconded guessed and had to try and these cookies were a hit with my husband and the kids.

• 1/2 cup all-purpose flour
• 1 tablespoon baking soda
• Pinch of salt
• 5 and 3/4 cups rolled oats (yes 5 – 3/4 cups!)
• 3/4 cup cold butter, cut into cubes
• 1 –  1/2 cups granulated sugar
• 1 –  1/2 cups firmly packed light brown sugar
• 5 large eggs
• 1/4 teaspoon light corn syrup (minuscule amount but don’t leave out)
• 1/4 teaspoon vanilla extract
• 2 cups creamy peanut butter (NOT the natural kind!)
• 1 cup semisweet chocolate chips
• 1 cup M&M’s
• PLEASE NOTE:  I added to this recipe, some chopped almonds, small handful of raisins and a sprinkle of flax seed

In a large bowl, combine flour, soda, salt and oats. In the bowl of an electric mixer cream butter until smooth and pale. Add sugars and mix until just incorporated. Add eggs one at a time, beating well after each. Stir in vanilla, corn syrup and peanut butter and mix until smooth but do not overmix. Stir in oat mixture in three additions, then fold in chocolate chips and candies. Refrigerate at least 5 hours or overnight. When ready to bake, heat oven to 350 degrees. Scoop generously sized balls (about 3-4 tablespoons worth) onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until just barely browned, then remove from oven and let cool for 10 minutes on the baking sheet before removing to cooling rack. Enjoy!