Crepes in the Afternoon.

It should come as no surprise that Paul loves to cook. It's a trait he inherited from his father, and it makes me a very lucky girl. On this particular afternoon, Paul got it in his head that he wanted to make crepes. He'd never attempted them before, despite how often we went to The Crepevine in Tallahassee.



Since we prefer not to use dairy milk, we mishmashed a few recipes to come up with our perfect crepe:

Ingredients:
1 1/2 cups almond milk
1 cup flour
2 eggs
1/2 tsp salt

Instructions:
Whisk all ingredients together until no lumps appear.
Butter pan, place over medium-low heat. Pour either 1/3 cup (10-inch pan) or 1/4 cup (8-inch pan) and swirl to cover.
Cook until bubbles appear and sides curl up. Flip and cook an additional 30 seconds.









My gourmet husband even whipped up some fruit fillings for the sweet crepes. He made strawberry and blueberry fillings, both cooked down with Crown Royal Maple Whisky. The maple flavor was a perfect fit for this breakfast dinner!



A finished plate: veggie omelette, savory crepe, sweet crepe, veggie sausage.