Crepes (2)

I got this recipe from my friend Mariah. They are perfect!!
I used them for my strawberry crepes for lunch the other day. Now I'm craving them again...geez!

4 eggs
1 1/3 C. milk
1 C. flour
2 T. oil
1/2 tsp. salt

In bowl or blender, beat eggs. Add remaining ingredients and beat until smooth. Heat small fry pan on medium heat; grease lightly (I use Pam) Pour 1/4 C. of batter, tilting the pan to cover the bottom. When crepe is set, flip to brown other side.

Mariah notes: They are delicious with traditional toppings like maple syrup, fresh fruit and whipping cream but as a dessert try sprinkling sugar in the middle and then dipping them in sweetened condensed milk....mmmm.....delish!

By Moira

Strawberry Crepes

So I know this isn't the greatest picture but I promise they have strawberries in them...lol
This recipe made enough for me and the kids (4) to have 2 each. If I were you...I would double it.


Crepes

4 eggs
2 cups flour
1/4 melted butter
2 1/4 cup milk
3 Tbsp. sugar.

Blend together and refrigerate for 1 hour (Makes it thicker)

I use a medium sized skillet and spray with Pam. Around medium high should be fine.
Cook on one side and flip for equal amount of time.

Filling

8oz cream cheese (room temperature)
1 Tbsp. lemon juice
1 1/4 cup powdered sugar
1/2 tsp. Vanilla
Large tub of whipped cream
Carton of strawberries (washed and sliced)

Blend cream cheese, lemon juice, sugar and vanilla together until smooth.
Fold in desired amount of strawberries and whipped cream.

We top the crepe with more fresh strawberries or powdered sugar. Heck, why not both?..lol



By Moira (Given by Cynthia)

Upside Down Apple French Toast

1/2 c butter

1 1/4 c packed brown sugar

1 Tbsp. water

3 Granny Smith apples

Cinnamon to taste

1/2 c raisins (optional)

1 loaf French bread,sliced 1 1/2 inches thick

1 1/2 c milk

6 eggs

1 tsp vanilla

Nutmeg (optional)

Combine butter, brown sugar, and water in sauce pan on med heat until bubbling, stirring frequently.

Place in a 9x13 inch pan and allow to cool for 20-30 minutes. Peel, core, and slice the apples.

Place in rows, close together (overlapping), on top of the sauce in pan. Sprinkle with cinnamon and raisins.

Place the slices of bread on top of the apples. Mix together the milk,eggs, and vanilla. Pour over bread.

Sprinkle with a little nutmeg. Cover and refrigerate over night or for at least 3 hours.

Bake at 350 for approximately 60 minutes, or until golden and brown.Serve upside down.

Spoon sauce from the pan over the french toast. Serve with creme topping and garnish with almonds. Serves 6.

Creme Topping:

1/2 c whipping cream

1/2 c sour cream

1/4 c sugar

1/2 tsp. almond extract

By Moira (Given by Julie)