Clearing, warm and drying out - and a great Crepe Recipe

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Good Morning Augusta

This morning we have sunshine with a high of 76 ºF. Winds NW at 5 to 10 mph.

Tonight we’ll have

The readings from my weather instruments are:

Humidity is 91%, the Dew Point is 60.6ºF and the outdoor temp is 63.3ºF.

The wind direction is  West between 3.1 MPH and 4.9 MPH, with a wind chill of 63.3ºF.            

The Relative pressure is 29.76, the Absolute pressure is 29.56 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:48 a.m. Sunset is 6:03 P.M. Moon rise is 9:56 p.m., Moon set is 12:08 p.m., and the moon phase is waning gibbous being 73% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 101053Z AUTO 29005KT 10SM CLR 17/16 A2990 RMK AO2 SLP123 T01720161

Visibility is 10.0 Miles / 16.1 kilometers with clear skies today.

We received 0.66  Inches of rain here over the past 24 hours. We needed it too.

Space Weather for this morning is:

Today’s Solar flux is 74, the solar wind speed is 312 Kilometers per second and the chance of a solar storm is 1%.

The following is a fantastic Crepe recipe that is second to none for a breakfast meal. Try it, you’ll like it.

BERRY ALMOND CREPES

Serves:  4

2 cups sliced frozen or fresh mixed berries unsweetened

½ cup Splenda

1 cup reduced calorie pancake mix

1 cup water

2 eggs or ½ cup egg substitute

1 (8 oz.) package fat-free cream cheese

1 tsp. almond extract

½ cup whipped topping free

2 tbsp. slivered almonds

  • In a small bowl, combine the 2 cups berries and ¼ cup Splenda and set aside.
  • In a medium bowl, combine 1 cup pancake mix, 2 tbsp. Splenda, 1 cup water, and 2 eggs.  Mix well using a wire whisk until blended. 
  • Heat an 8-inch skillet and lightly spray with butter-flavored cooking spray.
  • Pour ¼ cup batter into hot skillet, immediately tilting pan until batter covers bottom.
  • Cook until edges start to dry and cent is set.  Quickly flip over and lightly brown other side.  Place on a plate and set aside.  Repeat process until all 8 crepes have been prepared.
  • In a medium bowl, stir 1 pkg. Cream cheese with a spoon until soft.  Stir in remaining 2 tbsp. Splenda, 1 tsp. almond extract, and ½ cup whipped topping.
  • Spoon about 2 tbsp. cream cheese mixture on each crepe and roll up.
  • For each serving, place 2 crepes seam side down on a dessert plate, spoon ½ cup berries over crepes, and sprinkle 1½ tsp. almonds over top. 

Exchanges:   1½ starch/carbohydrate, 1½ meat, ½ fruit

Calories:  262; fat:  6 g; protein:  18 g; carbohydrate:  34 g; sodium:  764 mg; calcium:  215 mg; fiber:  5 g

 

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