Blintzes

Crepes:
1/2 cup potato starch
1/2 cup water
3 eggs (beaten)
a sprinkle of salt
drizzle of oil

Filling:
Seasoned mashed potatoes
(or whatever else you feel like filling them with)

Dissolve the potato starch in the water. Whisk in eggs, salt and oil.
Heat up a nonstick pan and drop some batter into the center of the pan and then swirl the pan around until the bottom is coated in batter. When the sides curl away from the pan, flip the crepe. Leave for another 20-30 seconds and then remove from pan.

To fold for blintzes put a tablespoon or so of filling at the top of the crepe. Fold the top over then fold in the sides and roll. Fry them quickly in a pan to crisp up the outsides.

You can also caramelize onions to put over them and then bake them for 30 minutes in the oven (it makes them all puffy and delicious).

Snickerdoodles

2 eggs
3/4 cup sugar
1/2 cup oil
1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
3 cups almond flour

Tasty Roast Featuring Chef Timmy

1-1.3kg Number 6 roast

Onion oil

Salt&Pepper

Tarragon

Basil

Parsley

Sauvignon Blanc

Dijon mustard

golden sugar (About 1 Tbsp)