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Tonight I was looking through our cupboards for something to cook. From the cupboards and frig I pulled out angel hair pasta, 2 slices of prosciutto, 1 can fresh cut tomatoes, 1 can sliced black olives, 1 shallot, 2 cloves garlic, sour cream, mozzarella cheese, olive oil and half stick butter.


I boiled a pot of salted water and added pasta.
In a large saute pan I melted the butter then added about 1/2 cup olive oil.
Sauteed chopped shallot and garlic 5 minutes.
Added can of drained and rinsed fresh cut tomatoes turned off heat.
Stirred in about 1/2 cup sour cream and seasoned with salt and pepper.
Drained pasta and returned to pot, stirred in 1/4 c olive oil then mixed sauce in with pasta.
Transferred to pasta bowl and topped with finely grated mozzarella, diced prosciutto and sliced olives.


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 This morning I felt like getting creative with our Thanksgiving leftovers. I was very pleased with the two dishes I made. They are my take on an traditional Italian midnight cafe supper. My first course was a crepe filled with Gouda cheese and warm diced brown turkey meat. Topped with Parmesan cheese, cream and garnished with parsley. My second dish a crepe filled with Nutella and sprinkled with powdered sugar.
Crepe Recipe:
In an blender add 1 egg, 1/4 cup flour, 3/4 cup milk. Blend on low speed 30 seconds then pour through a fine mess strainer.
In an 8 inch non stick pan add 1 tablespoon melted butter then add 2 ounces of crepe batter. Cook until batter is firm on top. Peak at bottom for desired look. Flip and cook about 1 minute. Set on plate and fill half of crepe with desired fillings fold in half and then quarters.


Put crepe's in oven save dish pour 1 cup cream or heavy cream over top and sprinkle with Parmesan. Bake in oven until cheese melts. Garnish dish with finally chopped parsley
Dessert Crepe:


Cook crepe, spread Nutella over half and fold into quarters. Individually plate and sprinkle with powder sugar.