Strawberry Crepes

 
As we pulled into our driveway coming home from our trip to Idaho the breeze and the leaves were

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!!