Homemade Crepes

Sorry about the picture. They really looked MUCH better!

Until yesterday, I had never tasted a crepe before. After watching Alton Brown make them on Good Eats the other night, I decided to try making them. So yesterday morning, I got up and made breakfast!

I used Cat Cora's recipe:

Basic Crepes
1/2 cup of all purpose flour
1 large egg, beaten
1 cup of milk
3 tablespoons of melted butter for brushing the pan

In a large bowl, whisk together flour, egg, and milk until it is smooth. (Make sure that you get ALL of the flour lumps out!)

Place a 6-inch crepe pan over medium-high heat. Brush the pan LIGHTLY with the melted butter.
Pour in less than 1/4 cup on batter (just enough to cover the pan.)
After the crepe begins to turn golden brown, flip over, and cook for 30 seconds.


Ok. I don't have a crepe pan. Or a 6 inch pan of any kind. So I used a non stick skillet that was entirely too big. The crepes weren't in perfect circles because of this, but they tasted fine.

Your batter will be VERY thin. DO NOT add flour to thicken it. Cat Cora says it will make them rubbery.

You can keep your crepes warm by stacking them in the oven at 250 degrees. Both Alton and Cora said not to do this for longer than 30 minutes. You can stack them with wax paper separating each crepe, wrap the stack in plastic wrap, and refrigerate them for a week. You can also freeze them this way.

I filled them with strawberries, and whipped up heavy whipping (with sugar added in) cream. And I dusted the tops with powdered sugar.

If you have any other suggestions for filling them, or if you make them yourself, let me know!

They tasted REALLY good. I'm sure that I'll be making them again!

Peanut Butter Eggs For Easter

Mom and I made this cute peanut butter filled eggs to use as place cards on Easter.

First, the filling must be mixed up.

Filling
1 sleeve graham crackers, finely crushed
1 cup extra chunky peanut butter
1 stick butter or margarine
1/2 pound (8 oz.) powdered sugar
1 tsp. vanilla

You can refrigerate the filling for up to six months.
After the filling was made, we took egg shaped molds, and coated them with melted Almond Bark. We set the molds in the refrigerator and let the chocolate harden. After the chocolate is harden, you can spoon the filling mixture into the eggs, pressing down firmly, but not hard enough to crack the egg. Then, spoon more chocolate on top of the filling and refrigerate to harden. Once the chocolate is hard, you have a cute peanut butter egg! Mom decorated ours with royal icing pansies, but you could use butter-cream icing too.
Dad picked our egg molds up on his way home from work. The store was out of Easter egg molds. I think that these look like Dinosaur Eggs! but the icing made them look pretty.!

Making Jello Exciting

Instead of eating plain old boring Jell-o, you should try adding some stuff in to make it taste better.
My family hardly ever eats plain Jell-o. Most of the time, we add in canned fruit like pineapple, peaches, mandarin oranges etc.
The other day, I tried something new. Instead of adding cold water to the Jell-o, I used Sprite. And then I added some chopped bananas.


Let me know what you try!

♥Autumn

Gingersnaps

I made these cookies for an Eagle Scout ceremony that we attended today. They are one of my favorites, so I though I would share the recipe.

Gingersnaps
3/4 c. shortening
1 c. flour
1 egg
1/4 c. molasses
2 c. flour
2 tsp. soda
1/4 tsp. salt
3/4 tsp. cloves
3/4 tsp. ginger

Mix together the shortening, egg, and sugar. Add molasses. Mix in all of the dry ingredients. Roll dough into 1 inch balls, and roll in sugar. Place dough balls onto a cookie sheet and beak for 7-9 minutes at 375 degrees.
They taste really good with a cup of tea!


♥Autumn