It Inspired Me

4 eggs 1 cup milk 1/2 cup warm water 3 tablespoons white sugar 1 cup all-purpose flour 1/2 teaspoon salt 1/2 cup butter, melted 1 tablespoon butter, melted, or as needed Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.  Stream the melted butter into the batter while continuing to beat.  Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.  Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.  Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

This is a great sauce for cubed chicken breasts.  Mix together or keep sauce on the side. 4 large boneless skinless chicken breasts, diced (about 2 lbs.) 1/4 cup soy sauce 1/4 cup water + 3 tablespoons water, divided 2 tablespoons brown sugar 1 tablespoon rice wine vinegar 1 teaspoon sesame oil 1/4 teaspoon chili garlic sauce 1/2 cup orange marmalade 3 tablespoons cornstarch 2 green onions, chopped, optional red pepper flakes, optional Directions Add chicken, soy sauce, 1/4 cup water, brown sugar, rice wine vinegar, sesame oil, and chili garlic sauce to the pressure cooking pot and stir to combine. Pressure cook on high pressure for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release. Add marmalade to the pot and stir to combine. In a small bowl, dissolve cornstarch in 3 tablespoons water and add to the pot. Select Saute and simmer until sauce is thick and syrupy. Serve topped with green onions and red pepper flakes if desired