Thursday, July 12, 2012


Every summer I go berry picking a time or two.  This last week we picked raspberries and they were beautiful and delicious!

Here is my adorable nephew (although it's hard to tell in this picture), Oliver, hanging out while we picked.

I had a crepe night with some friends so that we could eat up some of the yum-o raspberries.  My absolute favorite crepe combo is: nutella, bananas, raspberries, and whipped cream (with almond extract). YUM!!


  • 3 eggs
  • 2 cups milk
  • 1 tablespoon oil
  • pinch of salt
  • 2 cups flour

Combine eggs, milk, oil, and salt in blender.

With blender running, add flour a little at a time.

Heat good non-stick pan on medium heat.

When heated, use a silicone brush to coat with butter.  

Pour 1/4 cup batter in pan and twirl pan until batter is even.

Cook until light brown on the bottom and edges curl away from the pan.

NOTE:  Sometimes it can be tricky to get the temperature of the pan right.  I usually mess up the first couple of crepes that I make and fiddle with the heat until I get it right.  The crepes should cook quickly, but not so fast that they are crisp.  

Flip and cook other side.

Separate crepes using squares of wax paper.

NOTE:  I periodically wipe out the pan using a paper towel so that the crumbs get cleared out and the butter doesn't build up too much.  

Top with whatever your heart desires.  Some ideas are: lemon curd, powdered sugar, maple syrup, peanut butter, marshmallow fluff, mousse filling, and cinnamon sugar.

Crepes can be served warm or room temperature.  They are good for several days if kept in the fridge.

Source: Your Homebased Mom

1 comment:

  1. Yay!! I plan to stalk your new blog on a regular basis since I know you have good-food-DNA! xo, Cousin Nan