Whisk Crepes Cafe

whisk crepes dallas

whisk crepes dallas

whisk crepes dallas

Y’all this post is sponsored by #CreativeLife and a I am sure excited about it.

She sends me a picture of a crepe. Imagine I can see her eyes water from across Texas and through the tiny screen that illuminates in my hand. She wants to know if we can visit again

We walk in the tiny well-lit space. He’s nowhere to be seen. I turn to Jeff and note how odd that is. I know they just opened I tell myself… but he’s always here. I’ve never not seen him. Especially on a day like today I think. Now, who will rag on me and make fun that I can’t pronounce my own name. Oh, well I decide. We sit and immediately began to yapper on about, life- the day- and what to order from the menu.

They’re runnin’ a little behind. It’s International Crepe Day. We expected as much on a day like today. We don’t mind. We both have time to kill. The time passes by as we chat on and wait to order. I pause as he catches my eye. He rushes in the tiny space with a tired smile. He immediately walks over to take our order.
He looks at me and goes, "what's your name?" I replied, "no your gonna make fun of me like always!" He answers, "No I'll just correct you." I smile, all is right in the day. Now, I can enjoy my crepes content the tradition continues.

Delicious crepes now fill my belly as he walks back over. He wants to know if I remember some of the pictures that I took the last time I was in. “Yes,” I reply. I yammer on about how photography had become somewhat of a passion as of late. That anyone could take a picture of a plate of food or a restaurant. “I aim to tell the why behind the magic”, I explain. He nods in agreement as we walks over to help make crepes.

I finish my crepes and gather up my items but not before walkin’ over to the glass. He shakes his head in annoyance as the camera frames his face. I chuckle, knowin’ he will be the first to like and comment on the pics.

I focus the camera and…. SNAP!
Whisk Crepes
Owner: Julien Eelsen
M-Sun 8am to 10pm

1888 Sylvan Ave
Dallas, Texas 75208


As of late I get asked a lot about my photography. What I shoot on, what got me into photography; you name it.
Lately I’ve adopted more of a photojournalism style that I am to bring into everyday life.

As it stands right now I’m sittin’ in a local coffee shop in Downtown Houston headed to El Paso. I’ve got a long train ride to El Paso and on the train I plan on takin’ the photography class ‘Family Photography Photojournalism’ {http://mrgo.co/qe-65}. All the classes are in collaboration with #CreativeLife.  Here’s a link to the main page {http://mrgo.co/jbxvu } and all of the photography classes by experts they offer. There's 1500 classes from top photographers who know what it takes.

To follow along on my progress use the #CreativeLife. And better yet y’all could take a class with me. If you take any classes  20% off usin' my code ISHARE20. Y'all are always askin' my secret. Well, here it is. There is no secret. Just educatin' myself and workin' hard. I’ll be usin’ all the tips and tricks I learn to photography as many people and scenes as I can while down in El Paso this week.

Welch's Grape Creme Cheese Pop Tarts

Welch's Grape Creme Cheese Pop TartsWelch's Grape Creme Cheese Pop Tarts

It’s been so long I wonder if this thing is even still on… well, here goes nothin’. Let’s see if this if I remember how this all works.

DISCLOSURE: Ahh, yes gotta let y’all know about the delicious sponsor Welch’s.

2017’s word: FINISH
The internet and my life is full of my half-baked/ half-failed ideas and best laid intentions. Time to finish those up. Startin’ here, today.

#BarefootInTheKitchen; #BarefootInTheKitchen my first love. That’s how I’ve spent much of this heart healthy month thus far.

 Growin' up Daddy was obsessed with purple from his fraternity days. I went to a college where Purple was everythin'. So, obviously I love grape juice. Plus this brand has no added sugar. Works for me cause Lord knows I don't need any added.

Today my kitchen produced these little minis. Homemade Welch’s  Grape Crème Cheese Frostin’ Pop Tarts.

Y’all enjoy and let me know what you’ve been up to while I was away. What have you seen? What have you listened to? What have you eaten? How is the plan to be healthier this year?
2 cups flour
1/4 cup of Crisco 
teaspoon of baking soda
1 teaspoon of  baking powder

1 teaspoon salt
About 1/2-2/3 hot water 

Favorite Grape Jam.

4oz  creme cheese
1 tablespoon of Agave syrup
1/4 cup of Welch's 100% grape juice

First we will make the dough. 

1. Mix the flour with the baking soda, baking powder and salt.
2. Fork the Crisco shortening in.
Once everything is worked in mix with your hands until it becomes the consistency of corn meal.  
3. Slowly add the hot water.
4. Mix with a wooden spoon and then your hands until the dough looks and feels like pie dough.
5. Place a damp towel over the bowl and let it sit for 20 minutes on the counter.

1. Roll the dough at and cut into squares.
2 Add a dollop of the jam and then brush the edge with egg wash. 
3. Place a second dough square on top and then fork around the edges.
4. Bake at 350 for about 20 minutes or until the dough is cooked.

5. For the frostin' melt the creme cheese, Welch's 100% grape juice and agave syrup. Then pour on top.

Bacon + Chorizo Breakfast Pasta

Bacon + Chorizo Breakfast Pasta
Bacon + Chorizo Breakfast Pasta
Bacon + Chorizo Breakfast Pasta

An idea popped in my head and I couldn't get it to shake. I quickly glanced at my phone as I texted her, “Would you eat chorizo in pasta for breakfast?” I’d meant to say to say brunch but the haste of my day caused me to be in a rush. “Oh, well I thought”, she’ll get the point. She responded almost immediately, “that’s kind of heavy for breakfast but I’d do it for brunch; especially if I was invitin’ people.” I smiled as that was exactly what I was goin’ for.

Brunch it’d come to be my favorite meal of the weekend. The meal I spent much of my blogon. Well, what kind of Dallasite would I be if I wasn’t brunch obsessed I figured. I’d give myself a pass this one time that I was cookin’ a brunch style meal for dinner. Everyone else could just deal.

I grabbed the Ragu HomestylePasta sauce off the shelf and made quick work of fryin’ a few eggs. It’d come to be my narrative I suppose; barefoot in the kitchen every smell and action seared in my brain. Seared in my brain waitin’ to told

There I stood barefoot in the kitchen. 

Angel Hair Pasta
1 cup of Chorizo
4 chopped slices of bacon
2  fired eggs
1 Cup of shredded cheese of your choice. I used a 4 cheese blend
1/2 cup of Purple Hull Peas
1 onion chopped
2 cloves of garlic chopped
1 large Bell Pepper chopped
1 cup of Ragu Homestyle Pasta Sauce
Olive Oil

1. Cook your pasta accordin' to the directions on the package. I used about 3-4 ounces.
2. Fry the bacon and then set it aside.
3. In the same pan add a little olive oil as well as the chopped garlic, bell pepper and onion as well as the chorizo. Cook until the veggies are tender and the chorizo is done.
4.I in a dish ( I used a cast iron) add the pasta, beans, meat and veggie mixture, bacon you have now chopped, Ragu Homestyle and purple hull peas. Stir.
2. Place your two fried eggs on top and then cover in cheese
3. Bake until cheese is melted and everythin' is heated through. I baked at 275f for about 20 mins as not to dry out my noodles are eggs
I love Ragu Homestyle sauces for the flavor and quality they bring. I wouldn't keep partnerin' with Ragu if I didn't actually use them and love them. Y'all have a great brunch this weekend and let me know what's on your menu if you stayin' in.
And click here if you wanna see any of my other RAGU post

GIVEAWAY ALERT: All, you have to do is click the sponsor link here and then come back and comment your favorite recipe. Giveaway ENDS MY BIRFDAY SEPTEMBER 29TH 2016 AT 11:59 EST. Winner will be emailed immediately after. You'll win a $25 dollar VISA/Target/Walmart or Starbucks gift-card. Winner will get to chose.  

Welcome to Fall Giveaway: Win $500 to Target OR Sephora

Howdy! Y'all I fancy I have a giveaway for  all y'all. Let's celebrate the start of Fall, Football and Friends with a cheeky little giveaway. 'Cause who doesn't want the chance at $500 dollars to do as they please. 
Prize One
$500 Target or Sephora Gift Card (winner’s choice)
Prize Two
$250 Target or Sephora Gift Card (winner’s choice)

The giveaway is INTERNATIONAL. You must be 18+ to enter or have a parents permission. Void Where Prohibited by law.
Here’s how it works: Use the Rafflecopter below to earn your free entry, as well as all the other entries by fabulous bloggers below. (150 chances to enter total), so I suggest you pace yourself when enterin'. You have until September 26th, 2016 at 11:59 PM EST to get all your entries in.

a Rafflecopter giveaway

#SummerDownSouth; LeanPockets

Brunch Anvil Pub Deep Ellum
Glazed Donut Works Deep Ellum

Magnolia Silos Waco Texas

Czech Stop West Texas
Kreuz Market Lockhart Texas

Lean Pockets

" If you trust your rebel heart, ride into battle... Don't be afraid, take the road less traveled... wear out your boots and kick up the gravel... Don't be afriad, take the roead less traveled on... oh, ooh-whoa, oh, ooh-whoa take the road less traveled on. "
The lyrics of Lauren Alaina's song haven't left my ears all summer as I've traipsed around Texan generally bein' a rambler. This summer has been one of my favorites in a log time. All the general explorin' and Texas sun that has kissed my face has been more than enough to last a lifetime. Guess, it's a good thing I live in the great state and don't plan on leavin' anytime soon.
It's been forever and a Texas moons since I've done one of these but here ya go. A few things I've been lovin' here Down South.

Photos: Brunch. I am a Dallas Lady after all. This beauty comes from my new favorite Deep Ellum spot Anvil Pub. And if you ever need other Brunch recommendations I got ya.... right here // Glazed Donut Works in Deep Ellum /// Magnolia Silos in Waco Texas. Finally took a day trip out to Waco to see what Ms. Joanna and Chip have been gettin' themselves into and I am thoroughly impressed with how they are revitalizin' that town  /// Y'all already know my big claim to fame is the #TravelinTexan bucket list. Well "Haven't had a kolache when you go through west, never heard of The Larry Joe Taylor Fest, Think polished pop country crap sounds the best, then you ain't met my Texas yet" /// Did y'all ever read PART 2 of The #TravelinTexan bucket list... well. Kruez BBQ is not only a must but on it. Plus, It's nice when you don't wanna wait for Franklin's and around the corner from Smitty's which is also a bucket list contender. 

Current Obession: Lean Pockets.. I know I know but really they are. I've eaten Hot Pockets for years and most of last school year it was all I ate in my classroom. Students would come in or I would be walkin' down the hall carryin' a hot pocket. Other staff and teachers would smh at me. I just love all the cheese. Well, now that Lean Pockets e has all these healthier version with real cheese I am soo game. Gotta counter act all that unhealthy sweet tea I drink. Plus ain't nobody got time to be hangry. Like for Texas y'all. I ain't got time for that. Between tryin' to be The #TravelinTexan in between that 9-5 I just don't. And I really like cheese. No seriously it's a problem. As a kid Daddy always got onto me cause I was always eatin' the cheese in the house and then there was never any to cook with or make sandwiches. 

Thought of the Moment:
 The Olympics.. .like how why. I would love to get in the mind of some of those athletes and see what compels them. Especially the ones from the smaller countries where they do not have a precedent set. 

So now I'm askin' yall. Tell me all about your summer. Any good trips local or far away. I have much more to share but for today that's enough. Not go get ya some Lean Pocket coupons and let's be frans. No, really it's a link to a coupon cause there is no shame in my game and there shouldn't be any in yours either.  Ready. Set. Go.

Shrimp & Grits

Shrimp & Grits

Oh, sweet tea and grits… this is my ode to thee. I still remember the time I tried thee both. Oh, sweet tea and grits you love thee so if you’ve spent any substantial time in The South then you know these two go hand in hand. Tea is sipped as soon as a bottle can be held and perfectin’ the perfect pot of grits is a rite of passage; One not to be takin’ lightly.
I’ve spent much of my life lustin’ after the two. As a kid only two things were a guarantee; Church on Sunday and grits for breakfast. No matter how you sliced it Daddy was always makin’ a pot of grits. Even if we would turn or noses up and complain, “AGAIN!”

Much of my adult life has turned into how I could perfect pot after pot of grits. Have em’ creamy enough to make your Grandma holler but not so much that they lost their Southern appeal. I’d prided myself on the fact that I reckoned I could make a pot of grits better than the next Texan. After all they were Texans. My family went back many Deep Southern generations.

 I still remember the last time I tried my hand at Shrimp and Grits. I convinced Momma to throw a brunch bridal shower for one of my bestfriends. Any and everything was on the menu and I was determined to impress. After an hour of near tears and grits everywhere to high heavens I admitted defeat with tears in my eyes and burns on my hands. Paula Dean would be so ashamed.

I was down but I wasn’t out. My Southerness would not be revoked. A family reunion came and cousin Gerald walked over with a twinkle in his eye and goes:

“Hello Ms. Grits… you make good grits?”
“ I like to think I do,” I respond as I tell him how my grits are made.
He smiles again and responds, “The secret to real creamy grits is equal parts to equal parts to 3 parts. 1 cream to 3 parts water with some butter and salt.”
“Pause I tell him”… “You put cream and half and half in your grits?”
“Yes ma’am and do you know why you always have your whisk ready?”
“No sir”, Now, I ‘m really listenin’.
“So they cook evenly and have a good consistency”, he finishes.

I set to work ready to adapt this recipe…
 Shrimp & Grits

Shrimp & Grits

1 lemon
1 cup of shrimp
1 cup of quick cooking grits
1 cup of half/half
1 cup of heavy creme
1 cup of chicken broth
2 cups of water
1 tablespoon Olive Oil
4 tablespoons of hot sauce
red pepper, salt, oregano
4 tablespoons of butter

1. Bring 2 cups of water and a cup of chicken broth to a boil.
2. Once boilin' stir in the grits. 
3  After they have cooked for a min stir in the heavy cream and  to half and half. Turn down the heat and let them simmer until they thicken.
4. Stir in 2 tablespoons of butter and a pinch of salt and your grits are ready to go.

1. I use a cast iron but you may use whatever pan works best for you. Heat 2 tablespoons of butter, 1 tablespoon of olive oil, 1 juice of a lemon, the hot sauce, red pepper and oregano. 
2. Ingredients should begin to make a small sauce.
3. Toss in shrimp and cook a few minutes on each side until they are pink and done.
4. Serve over grits and enjoy.

Shrimp & GritsShrimp & Grits

Next to Jesus if it has Texas sweet tea or Grits in it y’all already know my whole life is down. My entire life, y’all and probably why this necklace from Heidi J Hale is my favorite. I had them engrave the sweet tea and grits in it and it came out fabulous if I do say so myself. It only leaves my neck to sleep and shower.

The bangle bracelet you see me sportin’ as I cook has longitude and latitude coordinates. The coordinated represent where my heart is. Nacogdoches Texas, also known as the oldest town in Texas and where I went to college.

But, what I’ve come to appreciate most as of late besides a good bowl of grits is supportin’ small business. I read recently that when you shop small business 80% of your dollar stays locals compared to the 20 percent when you don’t. Y’all thats enough incentive for me to support some lovely artesian ladies that are makin’ handmade jewelry usin’ only precious metals and natural gemstones.

I love y'all so much it's giveaway time. Heidi J Hale makes the cutest 'Say it on a Ring' rings and i'mm give y'all the chance to win a set. Click here for the details and to enter.

And before I go I just gotta know... sugar or salt in your grits?
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