Simple Strawberry N Cream Filled Crepes

To those of you who requested the crepe recipe. This post is especially for you. I am totally NOT a professional crepe expert, but I absolutely LOVE them, and making them is fun because they act different then any other kind of food. They are just so…crepey.


So with no more ado…pull out your mixing bowl and nonstick skillet and let the fun begin.

1 1/2 cups milk
3 eggs
1/2 tsp. vanilla or lemon flavoring
2 T. melted butter
1 1/4 cups flour
1 T. Sugar
Pinch of salt

Mix all your ingredients together very well.

It works best to throw them into the blender so they get perfectly smooth, but since my blender is too difficult to unearth, I use an electric hand mixer.

Technically, you are suppose to refrigerate the batter for an hour, but I usually don’t have enough patience.

Heat your nonstick skillet (8 in. works great) over medium heat. Lightly grease it for the first crepe and occasionally while you fry up the rest.

Pour approx. 2 T. of batter into the center of the pan and quickly tilt the pan so it runs all over, evenly coating the bottom of your skillet.
I usually just do this by trial and error. Dash a pour of batter in, and keep in mind that the thinner your crepe, the better. You want enough batter to sufficiently cover the skillet without cracks and holes peeking through.

Cook until the top of your crepe appears dry and you can run a thin spatula ( I use a flexible, plastic frosting knife) under the crepe without breaking it. Flip the crepe over and cook 20 seconds or so longer.

Flip out onto wire rack…or plate. Allow to cool.
And yes, I always put mine in the fridge because I just can’t wait to eat them:)

When the crepes are cool, fill them with whipped cream and slices of sweet strawberries. I LOVE heavy whipping cream, beat to a lovely stiffness, but since I don’t always have it on hand, I improvise with bottled whip cream sometimes.

Oh! And if your first crepes don’t turn out, no worries! Crepe Scraps are even yummy! Who says they have to be perfectly round? ūüôā
Keep trying…it WILL be worth it!




Delish Pumpkin Pancakes

2013 265

“Come, little leaves,” said the wind one day.

“Come over the meadow with me to play,

Put on your dresses of red and gold, 

for summer is gone, and the days grow cold.”

2013 305

As soon as the leaves heard the wind’s glad call,

Down they came fluttering one and all!

Over the brown fields they danced and flew,

Singing the soft little songs they knew.

2013 296

Dancing and whirling the little leaves went,

Winter had called them, and they were content.


Soon fast asleep on their earthly beds, 

The snow lay a coverlet over their heads.


I learned this beautiful poem in one of my first years of school. I still LOVE it! Although I have no clue who the author is…It captures the beauty of autumn so well.

The dance of life…and the easing into the folds of winter.

These autumn days  bring out the best in pumpkin!

Here is my favorite Pumpkin Pancake recipe right now..adapted from  Taste Of Home  cooking magazine.

2013 073

Pumkin Spice Yogurt Pancakes

1 1/2  cups flour

2 T.  brown sugar

2 tsp. baking powder

1 tsp. salt

1/4 tsp. pumpkin pie spice

2 eggs

1 1/3 cup milk

3/4 cup canned pumpkin

1/2 cup vanilla or plain yogurt

Whisk together eggs, milk, pumpkin, and yogurt. 

In a separate bowl, stir together flour, sugar, baking powder , salt and pumpkin pie spice.

Stir the dry and wet ingredients together just until moistened. 

Pour desired amount of batter into rounds on a hot greased griddle. Flip over when bubbles form on top.  Fry until a golden brown.

Serve with Buttery Nutty Syrup…

1/2 cup butter

1/2 cup chopped nuts.

Melt butter in sauce pan. Toss in nuts and roast lightly.

Stir in

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. pumpkin pie spice

1/4-1/2 cup maple syrup

Heat to a gentle boil. Let cool slightly, then ladle liberally over pancakes.

Brew a big pot of coffee. Enjoy!