It’s been toooooo long. I miss you all. I cannot wait for our summer adventures TOGETHER to begin! I love my life! I especially love this season of my life. Besides living in the middle of a dream coming true in Sweden, my favorite thing is getting up and having breaky with the Hubby. It is so special…neither of us have to rush off to work. We eat breakfast together, read the bible together, pray together. I feel completely spoiled if the sun is shining because then we sit on the patio and enjoy our morning together in the sun!
3 large eggs
3/4 cup all-purpose flour
1/2 cup buckwheat flour (or any kind of whole wheat flour)
2 cups whole milk
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
In a medium bowl, lightly whisk the eggs. Then whisk in all of the remaining ingredients. Cover bowl and chill overnight. (I skipped the overnight step!)
Set the batter out to come to room temperature for an hour before cooking. Preheat a large 10” skillet over medium-high heat. Add a small pat of butter and use a paper towel to quickly spread the butter around the pan. Add 1/4 cup of batter and tilt the pan so that the batter spreads into a circle. Cook each side for 1 – 2 minutes, or until golden brown. Unused crepes can easily be stored wrapped in the fridge for a couple of days, or frozen for several months.
I like them British style with a bit of sugar or mild tasting honey and fresh lemon juice
Your choice of fresh fruit! (Dried cranberries, apricots or nuts are also a nice addition.) I used oranges, kiwi, banana and raspberries. Add ribbon coconut, fresh mint leaves, real maple syrup and natural yogurt.
Enjoy in the sunshine with loved ones.
Love you all,