Monday, April 2, 2012


Happy Monday! Hope everyone had a lovely weekend, mine was rather relaxing. The husband and I also have 2 weeks off for Easter break-- we are hoping to have a bonfire, make some sushi, and possibly go see a movie. But thankfully, Sam also has some extra work waiting on tables for a restaurant on the beach, where he actually saw some dolphins the other day, so cool!

Cajeta:  like caramel, but made of goats milk-- it's incredible!
On another note, we love our crepes! They are a big deal here where we live, as you can even order them at the movies, yet we have actually always been a big fan. For my bridal shower, we served sweet crepes, and they were delicious. Crepes are great as they are light, satisfying, and so versatile.  We usually opt for the sweet kind at home, but my husband also enjoys the savory ones. I once tried a chicken enchilada version with bell peppers, it was super tasty. So really anything goes here, whatever your taste-buds so desire.

The crepe batter is actually low in calories (about 60 per crepe), it all depends on what you fill it with :)

Crepes: 7 crepes
Adapted from Better Homes and Gardens Cook Book
2 eggs
1 cups milk
1/2 cup water
1 cup whole wheat flour (all-purpose will work too)
1/4 teaspoon salt
1 tablespoon oil
1 teaspoon vanilla*
1/4 teaspoon cinnamon (optional)

In a blender combine all the ingredients and blend until smooth, about a minute. Heat and lightly grease a large skillet and pour about 1/4 cup of batter into pan. Lift and tilt the pan, swirling batter around so the pan is covered with a very thin layer. Let underside cook for about one minute. Carefully lift the edges of the crepe with a spatula and when crepe becomes loose from the pan, the underside should be lightly brown. Flip and cook for another 30 seconds. Fill your crepes with ingredients that would need to heat, such as most savor fillings or spreads like nutella. Repeat with remaining batter and grease skillet occasionally. Fill and top the crepes with your favorite ingredients-- make them savory or sweet.

*If not making sweet crepes, omit vanilla. You can always add any other herbs or spices you would like to give the crepe more flavor.

Pour 1/2 cup batter into pan & swirl batter around to make
an even thin coat, let cook for  about 1 minute.

Flip and cook for another 30 seconds or until golden brown.

If using a thicker spread or need to melt/heat ingredients,
do so at this point.

Fill and Fold.
Filling Ideas:

Nutella, Nut/Seed butter, Nuts, Granola, Chocolate Chips, Fruits, Jam, Yogurt, Whip cream, Cream Cheese, Cottage Cheese, Honey, Syrup, Caramel, Cheese, Eggs, Ham, Mushrooms, Spinach,Tomato Sauce, Chicken, Beans, Salsa

Manchego cheese + Ham

Carmalized Bananas + Cajeta


  1. These look great I am going to try these on my day off, thanks!! :)

    1. I hope you had a chance to give them a try & enjoyed them, wld love to hear what you topped yours off with!? Thanks for stopping by!


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