Sunday Brunch/Easy Sunday Crepes

A year or so ago, I made pumpkin pancakes for our Sunday breakfast. I had made enough so that there were 3 leftover for my husband's Monday morning breakfast. 

When we had finished our breakfast, I grabbed my cup of tea, and went over to watch a Sunday morning news program. My husband had taken our plates to the sink. All of a sudden I heard him scream, "NOOOO!!!" I looked over to see Berkley standing on the bench with his front legs on the table, eating the pancakes. When my husband screamed, rather than jump down, he began to eat faster! I guess he thought, "I'm in it now, I may as well get it all!" ;) This little dog absolutely LOVES pancakes...of every type.

I have been going through recipes that I've posted in the past, and there are a number that I feel I need to revisit, and have them so that you can easily print them. I originally posted this recipe in 2012...8 years ago :/ Wow! I really wanted to post it now as the holidays are coming, such a wonderful time to do something lovely for your family, and such a wonderful excuse to sit down and really connect.  

Crepes are so easy to make. They are nice and light, so you don't get up from the table feeling as though you need a nap. And, the fillings can be tailored to the likes of everyone who comes to the table. 

The recipe is below.

Once the mix has been made, heat a skillet or crepe pan. If you don't have a crepe pan, you don't need one! A skillet will work just fine. Add a small pat of butter to the pan to season it. Pour 1/4 cup of the batter into the pan. Swirl the pan to distribute the batter as evenly as possible. Cook until the batter is no longer runny, about a minute.

Flip the pancake and cook on the opposite side for no more than another minute.

Place the crepes on a warm plate, and then continue with the rest of the batter. This recipe makes approximately 10-11 crepes.

 

I made a lovely cranberry sauce for Thanksgiving. I use ginger, a stick of cinnamon, 1 orange, and the entire orange peel. If you would like the recipe, just let me know, and I'll be happy to post it. Since I had leftovers, I decided to serve the sauce as the filler for the crepes. Soooo delicious!

Just place a little in the center of the crepe, fold over, and then put a little on top, and finish with a dust of powdered sugar. Then, dig in and enjoy!!!

Berkely got a few scraps :)

Easy Sunday Crepes

downloadable recipe

ingredients;

3 eggs

1 1/4 cups Almond Milk(or milk of choice)

1 teaspoon vanilla extract

1 tablespoon melted butter

1 cup flour

directions; 

Place eggs in blender, and blend until smooth. Add milk and vanilla extract. with blender running, add melted butter. Add flour, and blend until smooth.

Heat skillet or crepe pan. Season with a small pat of butter. Pour 1/4 cup of crepe mixture onto hot skillet or crepe pan. Swirl batter to evening distribute around bottom of pan. Cook until batter no longer runs, about a minute. Flip crepe and cook for a minute longer on opposite side. Place on warm plate and repeat with remaining batter. Makes about 10-11 crepes.

Serve with favorite filling and powdered sugar.   

You can see my original post HERE. In that post I made a strawberry/rhubarb sauce. 

As always, if you give the recipe a try, I hope you enjoy it!

Just a quick story to close. A friend of mine visited with me last year along with her 7 year old daughter. While they were with me, her daughter was always by my side, and whatever I was doing, she wanted to participate, including setting the table for our meals. My friend told me that she recently had a day off, and decided to make a lovely meal, set the table, and serve the food in serving bowls. Her daughter came to the table and exclaimed, "it's just like at Rhonda's house! It all looks so pretty." 

Happy Eating :)

Rhonda

Sunday Brunch

Good Morning! It's rhubarb time!! I'll never forget the first time I experienced rhubarb. Being from the south, it wasn't something that grew in our climate, and since we ate what we grew, we didn't have rhubarb. After moving to Chicago, I was babysitting and the mother told me that she had just baked a rhubarb pie and that I was welcome to have some. Having no idea what it was, when I first saw it I thought it a bit strange, it looked like celery. Who in their right mind would eat a celery pie? But temptation got the best of me and all it took was one bite and I was hooked. It was all I could do to not eat the entire pie! I now have a couple of rhubarb plants and I so look forward to the harvest. I cut it up and freeze as much as possible to have for sauce, pies and cakes throughout the winter. This morning I made crepes with a rhubarb and strawberry sauce.  

For the sauce, begin with about 2 cups of rhubarb. Add about 3/4 cup of sugar and place in a heavy sauce pan. Cover and cook on a medium high heat. Once the mixture has begun to boil, turn heat down and cook until rhubarb is cooked.

I do not cook the strawberries with the rhubarb. The strawberries are cut up and then mashed. I love some of my old utensils. The masher that you see in the above photo belonged to my mother in law. I love it.

 I like to leave chunks of berries in the mixture.

Combine with the warm rhubarb and adjust sugar to your taste. I love the sour taste of rhubarb, but you might want a little more sugar.
For the crepes;
3 eggs
1 1/4 cup of milk(almond milk is a delightful change)
1 Tablespoon of melted butter
1 cup of flour

There's my ancient blender again!! I begin by beating my eggs until frothy in my blender. As the blender is whirring, I add the milk and then the melted butter and finally the flour. The mixture is quite thin. If you feel that it is a little too thin, add just a little more flour.

I have a crepe pan, but if you don't, just use a medium size non-stick skillet. I know my French friends might be horrified by this, but it will work. Heat the pan.

 For my crepe pan, I have found that 1/3 cup of the batter is just perfect. Pour batter onto warm crepe pan and move pan around to disburse batter around the entire surface. Once the top is set, turn,

and cook for just a bit on the opposite side. Be sure to not over cook the crepes.

Fill crepes with a little sauce and pour a little more on top. Sprinkle on a little powdered sugar and devour!!

Isn't this the cutest little bowl? I bought it from a pottery shop in Augsburg, Germany. Three of our exchange students live there and we have had the opportunity to visit them a number of times. This little shop is a must for me. Their pieces are so whimsical. This was the first piece that I purchased. I stood in the store and laughed happily when I saw this bowl, a little elephant helping himself to a taste of the treat that the bowl holds. It makes me smile each and every time I use it. A good investment, an investment in joy!

 On another trip, I purchased this cup and saucer.

 I always have a friend to share my tea with.

 And on another trip, this little crow flew back with me.

 He keeps watch over my garden.

What a funny face.
Wishing you a lovely Sunday and hoping that you find something to make you smile.

A Spring Cake Perfect For Easter

No Sunday Brunch recipe today. I made crepes for breakfast this morning and I shared that recipe with you some time ago. What I did make was my husband's favorite cake. It's really perfect for spring and lovely for Easter as well.

 I start with a Duncan Hines Orange Supreme cake mix,

and a large can of Mandarin oranges, I think it's a 15 oz. can. Basically I go right by the instructions on the box, 3 large eggs, 1/3 cup of oil, but rather than the water, I use the drained juice from the mandarin oranges and I add a little almond extract. The box calls for 1 1/3 cups of water so if you don't have enough liquid from the oranges, top it off with orange juice.
Mix all ingredients together and just before you pour the batter into the pan, fold in the mandarin oranges. I save out 21 orange pieces to decorate the top of the cake. Pour the batter into a large spring form pan and bake as directed on the box.

To ice the cake, I take one package of Philadelphia Cream Cheese, a cup of confectioner's sugar, about a tablespoon of milk and a 1/2 teaspoon of almond extract, mix all together with a hand mixer until very smooth. Spread icing on the cake and along the side. For the topping, I toast slivered almonds until they are lightly brown, crush them a bit and then sprinkle over the top of the cake. Decorate with the reserved oranges and enjoy. The cake is very moist and very good. If you like oranges, you'll like the cake.  

Whatever you celebrate today, be it Easter, Passover or just the fact that it is Sunday, I hope you are having a lovely day.