So, the 16th is my birthday. I’m turning 27. Not that old, I guess. But to be honest with ya, I’m just not feelin’ it. I vote for staying 26 for one more year.

For my birthday I would like:
1. A shower uninterrupted. Yes, I have extremely well behaved children, but showering seems to send out some chemical that makes them start crying, screaming or just plain talking my ears off.
2. A little horseshoe necklace. For luck πŸ˜‰
3. A butt. *GASP* Yes, mine seems to have fallen off with the birth of my babies. If you find it, I’d like it back. πŸ˜‰
4. Cook’s Illustrated Cookbook. Or ATK or The Pioneer Woman or all of the above πŸ™‚
5. A cake stand. White or milk glass please. Or 3 or 4 actually.
Ok get on it, that should be a start. I’m always here if you need more ideas πŸ˜‰
Cheers!
Lemon Crepes

Our little one is in love with crepes. I mean, the kid would much rather have crepes than pancakes. I am all for it. I too prefer crepes so I fully support her whenever I ask what she wants for breakfast and she says, “creeeeeeeeeeeepes, please crepes!!”

This is probably our new favorite crepe recipe, Lemon Crepes. Β They are light and wonderful. PLUS they easily adapt to non dairy which is really hard to find a recipe that will sub out butter without sacrificing the flavor.

Lemon Crepes

Lemon Crepes
Author: 
Recipe type: Breakfast
Cuisine: American/French
Prep time: 
Cook time: 
Total time: 
 
A light, sweet lemony flavor that is absolutely wonderful!
Ingredients
  • Recipe Adapted from Martha Stewart
Crepes
  • 6 tablespoon unsalted butter, cut into small pieces, plus about 1 tablespoon, melted, for pan (I used margarine)
  • ¾ cup plus 2 tablespoons all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 1¼ cup milk, (not skim) (I used coconut milk)
  • ¼ teaspoon pure vanilla extract
  • 3 large eggs
Lemon Syrup
  • recipe by me
  • 1 Cup Sugar
  • ¼ Cup Water
  • Zest of one lemon
  • 3 tablespoons Lemon Juice
  • 2 tablespoons Coconut milk (or regular whole milk)
Instructions
Crepes
  1. Bring 2 tablespoons of water to boil in a low lipped saucepan. Add in the butter and whisk until the butter is completely melted.
  2. In a bowl, combine flour, sugar and salt. Whisk to combine and set aside.
  3. In another bowl, combine eggs, milk, and vanilla. Whisk to combine. Add the flour mixture into the egg mixture and add the water butter and whisk until just smooth.
  4. Heat a skillet over medium heat. Spray with non stick spray or melt a little butter. Add a scant ⅓ cup of the batter, picking up the pan to swirl in a clockwise motion to coat the entire bottom. Let cook until just starting to brown and then using a rubber spatula carefully flip the crepe. Cook on the other side until just starting to turn golden.
  5. Serve with fruit and syrup.
Lemon Syrup
  1. Heat the water and sugar in a saucepan over medium heat. Stir occasionally until the sugar is dissolved. Turn down to simmer. Let the mixture simmer for 2 more minutes (it should be slightly thickening). Remove from heat and whisk in the lemon zest and juice and the milk. Serve over crepes.

And then there’s the lemon syrup. YUM. Oh little, lemony, syrupy delight! I could (and so what if I did?) lick the whisk. Gosh it’s wonderful. It’s heaven. ‘S Wonderful, ‘s marvelous! (name that movie)

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