When it comes to bed and breakfast recipes, crepes are always a favorite. Here is a classic crepe recipe that is sure to bring guests back to your table.
- 4 eggs
- ½ cup milk
- ½ cup of water } mix milk and water together
- ½ tsp. salt
- 1 tsp. sugar
- ½ teaspoon cinnamon
- ¼ tsp. nutmeg
- 1 cup flour (sifted)
- Mix eggs and milk/water mixture together,
- Add flour a little at a time and mix.
- Mix in all remaining ingredients.
- Melt some butter into a hot non-stick pan (I set the dial to number 3 or 4).
- Pour 1/3 cup. of batter into pan whilst constantly moving the pan to spread it evenly.
- Sit the pan on the stove.
- After about 2 minutes, when the pan is shaken and the crepe can slide around easily- flip the crepe and allow to cook for a further 30-60 seconds more on the other side.
- Fill with your favourite chocolate hazelnut spread and chopped fresh strawberries. Top with fresh whipped cream and a sprig of mint.
Summer is also a great time to enjoy many different fruits. Peaches are a favorite in the South during this season. Here is a great recipe from Bon Apetit for Peach Cobbler:
Skillet Peach Cobbler Recipe by Kevin West
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 large eggs, beaten to blend
- 1 1/2 cups crème fraîche, divided
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 cup (1/2 stick) unsalted butter
- 2 pounds peeled, pitted peaches, each cut into 1/2 inch wedges (about 2 cups)
- 1 cup Lord Grey’s Peach Preserves
- 1 cup chilled heavy cream
- 2 tablespoons sugar
Preheat oven to 350°. Whisk first 4 ingredients in a medium bowl. Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium bowl. Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12 inch cast-iron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.
Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter. Bake until a tester inserted into center of cobbler comes out clean, 45-50 minutes. Let cool slightly. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar and remaining 1 cup crème fraîche. Cut cobbler into wedges and serve with whipped cream mixture.