A few days ago I had a craving for dinner pancakes, which shouldn't be confused with breakfast pancakes. Technically they are the same things, it's just that pancakes for dinner are so much more exciting because they are out of the ordinary.
Last week, I decided that it had been too long since we'd enjoyed crepes together. I came down to the kitchen and started preparing the batter. That particular morning, our fridge was lacking the necessary savory ingredients Brent enjoys. I thought this was the perfect opportunity to win him over to my side - sweet crepes with yogurt.
This month I have teamed up with the folks over at DOLE to bring you a heart-healthy, heart-inspired recipe for American Heart Health month. It also just so happens to be Valentines Day this weekend, so if you're looking to make something healthy, delicious, and sweet (and in the shape of a heart!), this recipe is for you.
Because his family is a true-to-the-bone pancake family, I really wanted him to share with me the secrets to making a good pancake, thin and delicate, perfectly browned on the outside, soft on the inside. He gave me a recipe, one that he has memorized. A set of very specific instructions, the right temp, the right amount of time for frying. I followed it to a tee, and sure enough, the pancakes came out the way I had always dreamed they would.