Eat– for Good Health

On Sunday, December 7th, we are having a Christmas Brunch from 11 am to 1:30 at our home.  We’ll serve crepes, quiches, frittatas, O.J., coffee, and tea.  I sent out 27 invitations to neighbors from our old neighborhood and new neighborhood.  We moved here a year and a half ago from the south end of Woodbridge to the north end.  Today I have taken down the abundance of Thanksgiving decorations and will have a week to decorate for Christmas.  Below is my recipe for crepes which I’ll serve with low-fat whipped cream and berries.

crepes

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

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8 thoughts on “Eat– for Good Health

  1. Janessa Breckenridge

    Looking forward to your brunch, Kathleen. I’m impressed with your easy-breezy entertaining style. Do you ever get nervous when you have people over?

  2. Thanks, Janessa! I like people and need to stay in touch with friends. In answer to your question, social nervousness has never been an issue for me. As long as our house is clean, I feel it is presentable.

  3. Mary Alice Tallmadge

    Your invitations were spectacular– the silver chandelier on red! Elegant. Looking forward to it. Consider this my RSVP!

  4. Reba Studebaker

    Hey Kathleen– now I know the differences between making crepes and pancakes– for crepes, ingredients go into a blender. After pulsing, you put the batter in the fridge. You want crepes to be flat not fluffy.
    We will be at your brunch!

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