As we pulled into our driveway coming home from our trip
to
swirling and twirling,
practicing their -
fall dance. .
.
The squirrels were scampering all “hither and yon”
tucking away their last stash of peanuts for winter. .
As I stepped out of the car the air was so fresh,
it almost took my -
breath away. . .
And as if that weren’t enough, my heart burst
out singing -
the “Hallelujah Chorus”.
AND, in the midst of all this “CELEBRATION”. . .
I’m wondering. . .
Are strawberry crepes meant only for
summer?
Strawberry Crepes -
If you’d like to hang out and eat
strawberry crepes -
this is the place. . .
I’m your girl!
Basic French Crepes
1 cup milk
3 eggs, well beaten
¾ cup sifted all-purpose flour
1 Tblsp. sugar
¼ tsp. salt
Beat milk into well-beaten
eggs. Sift together flour, sugar and
salt into milk mixture. Beat with rotary
beater until batter is smooth.
Pour 1 Tblsp. batter into a lightly
buttered 8” skillet, preheated over medium heat. Begin at once to rotate pan to spread the batter evenly over
the bottom. Turn once; bake until light golden brown on both sides. Makes 9-10 crepes.
Slice and mash strawberries. Add sugar to taste. (optional)
I prefer not to add sugar and just enjoy the natural sweetness of the
berries. Place strawberries on crepe and
roll up. Top with additional berries + whipped cream.
Eat + Enjoy!!
