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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Simple Crepes

I love crepes for breakfast. This is an easy and delicious recipe that my whole family enjoys. 

My husband and daughter like theirs with syrup, but I prefer mine with a sprinkle of sugar and a squeeze of fresh orange juice inside (then roll it up).




Simple Crepes
Adapted from: Smuckers Stuffed Crepes with Raspberry Mango Syrup
Makes about 10 crepes

Ingredients
  • 3/4 cup all purpose flour
  • 1 cup milk
  • 2 tablespoons sugar
  • pinch of salt
  • 2 large eggs
  • 2 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla
  • butter for frying
Directions
  1. Whisk all ingredients together in a large bowl until well combined.
  2. Melt some butter in a nonstick pan (or crepe pan) over medium high heat.
  3. Take 1/3 cup of the batter and place it in the pan, swirl it around immediately to form a thin layer. Cook for a few seconds until the top starts to bubble. This won't take long so don't walk away. Flip the crepe and then cook only for a few more seconds until golden. Set on a plate and repeat the process until all the batter is gone.
  4. You can put the plate in a 200F oven just to keep the crepes warm until ready to serve.
  5. Serve with syrup, fresh fruit, jam or a sprinkle of sugar.

Comments

  1. Wow, these look amazing! I love how you've lined the blueberries and oranges along the edge of the crepe. I've included a link to your blog post on my site about my dad's simple crepe recipe! Cheers! Heather

    ReplyDelete
  2. Here is an authentic French crêpe recipe , taken from the index of Famous French Desserts. While it does list crêpe recipes centering around desserts, you can use this particular one for any purpose and any time of the day.

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