Today on DelmarvaLife –
From our Hot Topics:
The Blood Bank of Delmarva has teamed up with Dogfish Head for a blood drive called, “A Pint For A Pint.” Everyone who stops by the Milton Brewery to donate blood will get a t-shirt from the Blood Bank and a coupon for two-bucks off a pint at the Tasting Room and Kitchen.
TidalHealth President and CEO, Steven Leonard gives us an update on the virus, including how vaccines are making a huge difference. He’ll also weigh in on the mask debate.
Many parents have walked through the doors of TidalHealth Peninsula Regional and walked out with a new family member. Hundreds of babies are born there each year.
Our sister stations, WRDE and Telemundo Delmarva, are partnering with shelters across Delmarva to Clear The Shelters, but we need your help.
For years, Baywater has been meeting the demands of restaurants in Baltimore, Washington, D.C., as well as Maryland and Delaware beaches. Last week, Baywater debuted the newest way to get that produce, as well as baked goods, and ice cream to your table.
We drop by Jojo’s, in Salisbury, where they have a culinary cornucopia of choices on the menu.
Action packed reads, toys, trinkets, trading cards and all the video games! Kraven’s Comics and Collectibles in Cambridge sells a wide variety of goods for collectors of all kinds.
From the Mr. Food Test Kitchen:
Want to make crepes for brunch, but don’t have a whole lot of time to spend? No problem! Our recipe for Shortcut Fruit “Crepes” uses an easy and unexpected shortcut – tortillas! You won’t believe how light and delicious these taste. They’re perfect for filling with your favorite berries and topping with a dollop of whipped cream. While these may not be the traditional French crepes, we know they’ll still have you saying, “Ooh la la, it’s so good!”
What You’ll Need
- 2 eggs
- 1/3 cup milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 8 (6-inch) flour tortillas
- 2 cups mixed berries
- 1 cup whipped cream
- Confectioners’ sugar for sprinkling
What to Do
- In a medium bowl, whisk eggs, milk, granulated sugar, cinnamon, and vanilla until well blended.
- Heat a large skillet or griddle over medium heat and lightly coat with cooking spray.
- Dip each tortilla into egg mixture and let soak 15 seconds, coating completely. Place each tortilla in skillet and cook 2 to 3 minutes or until golden, turning halfway through cooking. Place on a platter. Repeat with remaining tortillas.
- Divide berries equally down the center of each tortilla. Fold in sides “crepe-style” and top with a dollop of whipped cream. Repeat with remaining “crepes”. Sprinkle with confectioners’ sugar, and serve immediately.
