Julia Child Savory (or sweet) Crepe Batter

Making Savory Crepes
Makes two dozen or so crepes:
1 cup cold water
1 cup cold milk
4 eggs
1/2 tsp salt
1 1/2 cups flour
4 tbsp melted butter

Julia places the liquids, egg and salt into a blender, and then adds the flour and then butter. I just whisk it together (in that order) by hand. You might be surprised at how thin the batter is, but that is correct -- to quote Julia, it should just "coat a wooden spoon." Cover and refrigerate for at least 2 hours.

Chicken, Ham and Mushroom Crepe filling

http://www.foodnetwork.com/recipes/emeril-lagasse/savory-crepes-with-creamy-chicken-ham-and-mushroom-filling-recipe/index.html

This was good, but very fattening. I substituted half and half for the creme. David didn't love it, but liked it fine. I don't think I'll make this exact recipe again, its a lot of work for only a 3.5 rating.

Boneless country-style pork ribs - barbecue

I have been trying to use up some frozen meat lately. Or think of trying. Anyway, last night I tried.

I used 2 boneless country-style pork ribs, they were pretty long. I trimmed some fat off and put them in an 8x8 baking pan. It fit well without touching other pieces much. I put some Jack Daniels barbecue sauce on it (maybe 1/4 cup in all, at most), and rolled the raw meat in it. Then I covered it with tin foil and baked it at 350 for about an hour 20 minutes. I checked the temperature to make sure it was over 165, and it was about 180.

We ate it with baked potatoes and broccoli. It was pretty good. The barbecue sauce mixed in with meat juices so it wasn't as strongly sweet. I would make this again.