Lemon Poppy Seed Pound Cake

Thursday, June 28, 2012


Submitted by Hannah

I am so thankful that one of my favorite things is so easy to make that I can duplicate it at home!! Ahhh, the basic crepe is a platform for culinary pleasure.  I used some of the freshest summer berries and sliced bananas topped with some cool whip or whipped cream to make my breakfast a little yummier.   My husband a self proclaimed "pancake hater" swore he wouldn't like crepes but with a bit of a coaxing he tried them and  loved them.  Now crepes are not a traditional pancake but much thinner.  Crepes can be savory but my preference is a sweeter version, here are a few of my favorite combinations: Nutella and bananas, peanut butter and jelly and berries and cream.  Give these a try and ENJOY!!  If you have a favorite crepe version please feel free to share.

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. (I've also put these ingredients in a blender and mixed it that way by adding the wet ingredients first and then adding the dry.)
Heat a lightly oiled nonstick frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe (This will depend on the pan size you are using so just experiment but the main thing is to coat the bottom completely with a thin layer of batter). Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Continue to make until all batter is gone. You can stack the crepes right on top of each other to store. Top with your favorite things and eat up!

Source: allrecipes.com/basic-crepes

1 comment:

  1. I made these yesterday for Sunday morning breakfast. I had fresh raspberries and whipping cream...delish! Thanks Han