Whew, I cannot believe it’s been a week already since my last post. How is it the weekend already?
I do regret not sharing this post sooner, because I had the pics and recipe ready ever since I posted this orange photo on Instagram, but it’s the writing of this (that you’re reading right now) that I’ve been putting off for too long.
It’s dark and windy out as I write this. The first leaves have fallen down and others are still changing color. The stores are stocked with pumpkins of all shapes and colors and I’ve been living in my Fall coat for the past week or two. I am really, really, reeeeally loving every minute of it. Fall is awesome and I can now safely say it’s really here, we’re past the half-summer-half-autumn phase.
The summer was very dry this year, but ever since the temperatures dropped we’ve also had quite a lot of rain. This is typical autumnal weather and it’s also very good for mushrooms. I can’t remember the last time I went mushroom picking, but I’m tempted to go this year. Whether I go or not, I’ll still be enjoying mushroom dishes.
It is no secret that crepes are one of my favorite foods. In fact, I think I point that out a lot on here, whenever I can it seems. Because they really are great. Drowned in chocolate, fried or baked, I love them all.
I shared a triple chocolate crepe recipe not too long ago, which really tops my favorite crepe recipes list, but I thought I should post a basic recipe too. After all, classic crepes with Nutella are what I have most often and classics are classics for a reason.
Pancakes. Oh, do I love me some pancakes. My mom was the absolute crepe queen. She made the best non-greasy, almost paper-thin crepes with a tiny crunchy edge. She spread Nutella over them while they were still warm and then she rolled them into crepe cigars. They’ve been my absolute favorite ever since I was a little girl. And let me tell you, when you spread Nutella over a warm crepe and then eat it cold, once the Nutella has completely melted, you really get the best crepe possible.
And whenever she made them, she made plenty. She never saw the point of putting in the effort and then making only 5-10 crepes. Not that there’s anything wrong with that, but if you dedicate the time to crepes, why not throw in an extra egg, extra flour and some milk and make a double batch? And so she did. She made 20+ at a time. Enough for us to have as a dessert after dinner and for breakfast the next morning. She was smart like that. Busy moms always are. […]
