Chocolate-It's What's for Dinner

VIVE LA FRANCE - No it's not Bastille Day.  It's the first day of the 2016 Tour de France! VIVE Le Tour! What better way to celebrate than to make some crepes. Crepes (Adapated from here, there, and everywhere) 3/4 c milk 3/4 c water 3 eggs 2T sugar 1t vanilla 5T melted butter 1 c flour Additional butter for the pan Buzz all the ingredients in the blender until well blended. Refrigerate for at least 2 hours.  Heat a crepe pan on low/med heat. Add a small amount of butter. Quickly pour a scant amount of batter into pan and swirl in pan so it spreads. The amount will depend on your pan size (mine takes about 1/4 c). Cook until lightly browned. The batter will look slightly dry on top. Flip and cook until lightly browned (it will take less time on this side). The first crepe generally is for the chef (it tends to brown a little too much). Place on a plate. Stack crepes on top of one another to stay warm (They will not stick to one another). You might not need to...

Since we were discussing cocktails, I thought I would discuss Mr. Boston . The Sous Chef has his father's Mr. Boston and then the girls one year for Christmas got him the new version.  They are different enough that you need to keep both of them. We had once thought about working our way through the book but then decided that probably wasn't a good idea.  We have found some really tasty treats though. Old Mr. Boston/New Mr. Boston Here is one of them: Banana Foster (from New Mr. Boston) 2 scoops vanilla ice cream 1 1/2 oz spiced rum 1/2 oz banana liqueur 1 medium banana cinnamon Combine ingredients in blender.  Blend until smooth.  Pour into a large glass and sprinkle with cinnamon I guess there is one improvement with the new Mr. Boston - the index is a bit better. In the old version, you cannot look up the drink by name. You can only look it up by liquor - which doesn't really help you out if you don't know what is in say a grasshopper and just wa...