Breakfast fruit crepes

So this is the best crepe recipe ever which I use with my Cuisinart International Chef Crepe maker.  It works every time and has become a classic in my home.  Each person can choose what they would like to enjoy with their crepes.  Options include: strawberries, blueberries, raspberries, bananas, flavored syrups, chopped sliced almonds or other nuts, Nutella, whipped cream or anything else desired.

Here is how I prepare the batter:  I use 3/4 cup fat free milk and 1/4 cup fat free half and half in a saucepan with 4 tablespoons margarine or unsalted butter.  I melt those together and allow them to come to room temperature.

When ready to prepare, I mix 3/4 cup flour, 1/2 teaspoon Kosher salt, and 3 large eggs together in a bowl and whisk in the butter and milk mixture until the batter is smooth and thin.  Chill this batter for at least 30 minutes and up to two days in the refrigerator, covered.

Preheat the crepe maker and prepare each crepe. I keep them warm in the oven until all of them are cooked.  This recipes makes 8 crepes.

Note: For years I prepared these crepes in a crepe pan on the stove top. Either technique will result in a delicious breakfast for the family.


I have been making crepes for years on the stove top with a traditional crepe pan.  It works very well, but I decided to purchase a crepe maker to make the process easier for me.  I love my new Cuisinart Crepe pan.  The electric maker will also prepare pizzelles, pancakes, blini, waffle cones, tortillas, pita bread, and even sugar cones.

After trying out the crepe making process, I can’t believe why I waited to make the purchase.  Cuisinart provides a recipe booklet for all of these uses, and also gives many suggestions for serving.

I used their recipe for crepes, which is a bit different than mine, and had excellent results. Each crepe took 1 1/2 minutes to prepare, and I was able to serve them immediately.

I did substitute margarine and fat free milk for my crepes.  Here is their recipe:  1 cup whole milk, 4 tablespoons unsalted butter, 3/4 cup flour, 1/2 teaspoon kosher salt, 3 large eggs.


Melt the butter and milk in a saucepan on the stove.  Allow to cool to room temperature.  Mix the flour and salt in a bowl, add eggs.  Gradually add in the milk and butter mixture.  Cover in the refrigerator for at least 30 minutes or overnight.

Preheat the maker, using the scoop, add one scoop of batter.  Close the maker and crepe will cook.  It was amazing to use this product, and I am looking forward to some of the other recipes as well. I simply served them with powdered sugar.  They can be filled with fruit or topped with fruit syrups.  They could also be served as savory brunch dishes with vegetables or chicken.


If you would like to read my previous blog posts on crepes, search for crepes on the site, or here is one link to another recipe for stovetop crepes, written by me back in 2011.

Raspberry pancake

Fall is a wonderful time to enjoy Sunday breakfast.  I am beginning to feel the comfort of a slower morning, which is quite cozy with a slight chill in the air.  Our temperatures have already been as low as the upper 30’s the past couple of nights here in Michigan.

So, here is another great recipe to enjoy when there is a little more time to slowly fall into the routine of the day. Some people call these larger pancakes a Dutch Baby, and this one can be divided into three portions easily, served with breakfast fruit or a breakfast meat.  A warmed maple syrup would also be delicious to serve with the pancake, or as we did, just a few shakes of powdered sugar.

Gather these ingredients:  2 large eggs, 2 tablespoons sugar, 1 teaspoon Meyer Lemon Zest, salt to taste, 1/2 cup flour, 3/4 cup fat free milk, 1 tablespoon margarine, 1 box of raspberries-about 20, and powdered sugar or syrup to taste.

Using a 9 inch pan, preheat the oven and the pan to 450 degrees.  During the heating time, mix the eggs, sugar, lemon zest and salt in a bowl.  Next, add the flour and milk, while whisking to achieve a nice smooth batter. Then, remove the pan from the oven and melt the butter in that pan covering all the surfaces.  Pour in the pancake batter and sprinkle with the raspberries.  Bake for 12 to 14 minutes.


This pancake will puff up nicely just out of the oven. So, it must be served immediately, as it does flatten when cut or within a few minutes.


Jiffy Mix Factory Tour — Made in America


Last week we visited the Chelsea Milling company, home of the Jiffy Mix Plant in Chelsea Michigan.  With reservations, anyone can schedule a free tour of their factory. The tour could last 1 to 1 1/2 hours depending on the group size.  A short 20 minute video is shown, along with a safety film prior to the walking plant tour. The Chelsea Mill was established in 1901 as a traditional flour mill.  In 1930, the first Jiffy baking mixes were on the market.  Everyone seems to recognize the small blue boxes from their grocery store shelves.



Today, 1.5 million boxes can be packaged daily for shipment around the United States of America in this plant.  We toured the packaging plant, and learned a great deal about the products made in this factory.  On the tour, visitors are not taken through the flour mill, but guided around the large factory where many product lines are being boxed for home use, or bagged into 50 pound bags for institutional use.  A combination of older equipment from the 1950’s and modern computerized equipment can be seen.  Workers are busy keeping the process moving while the boxes are being mechanically folded, bag liners are being made, and then the various baking mixes are being filled into the boxes.  We watched the individual boxes being sealed and then gathered into cardboard shipment boxes.  The equipment is fascinating to watch.  The tour was very personal and I felt like I was right on the product lines.  An internet virtual tour video is available here:

I have used some of the Jiffy mixes over the years, but I have never noted so many different types until my tour last week. Their website has a nice listing of their current products:


After coming home, I baked the banana muffin mix, which made six regular sized muffins.  Super delicious!


Watch for the Jiffy mix trucks while travelling on America’s highways.  This is a wonderful made in America product.



7-up Pancakes

Over the past 35 years, I have collected some wonderful cookbooks.  This has been a wonderful hobby that I have been able to share with my family.  They have had the benefit of trying many different types of recipes from different backgrounds and styles of cooking.  I have been able to make everything from elegant French cuisine to old-fashioned Southern cooking.  My collection has been enhanced in the past eight years since I haven’t been working as a nurse.  This extra time has allowed me to really concentrate on my love of cooking and using fresh ingredients from the garden in my dishes.

This recipe is one of those old-fashioned ones which is really tasty.  If you are tired of pancake mixes from the box and the market, this is an easy one that promises FLUFFY pancakes every single time.  The secret is substituting milk with 7-up.  I use diet 7-up and the pancakes are super light and delicious.


Here is the recipe:  Mix these ingredients with a hand mixer and allow to stand for a few minutes while the griddle is heating up–  14 ounces of diet 7-up, 2 tablespoons sugar, 3 cups of Heart Smart Bisquick, and 2 eggs.

Before the pancakes are put onto the griddle, spread some canola oil onto the surface.


I use a pancake dispenser which gives me great control for making certain shapes and sizes of pancakes.


I was practicing this week for Easter pancakes, so was able to form the ears and feet for my bunnies with this tool.  I saw a bunny pancake photo on Pinterest, so decided to try it with my favorite pancake recipe.  I used a bit of Fat-Free Redi-Whip for the tail and a bit of coconut.  With a couple of blueberries for the paws and a slice of banana, the bunny is very cute.




For more information on the pancake dispenser, please follow this link:

blueberry pancake


fruit pancakes are one of our favorite.  with blueberries being so plentiful in the market, i just had to try this Martha Stewart recipe for an oven baked pancake.  this is a delicious recipe, and could be made with any type of fruit. i am going to try it with strawberries next time.

the baked pancake is so good, that it could also be made without the fruit, and just served with fruit topping.  the blueberries or other fruit could be simply warmed on the stove and served along  with the pancake wedge.

this pancake will serve 5-6 people.  we had leftovers that stored nicely in the refrigerator.  they were easily warmed up in the microwave.

actual time to prepare this recipe is ten minutes, with a 25 minute cook time.

assemble these ingredients first to make the recipe:  1 cup flour, 3 tablespoons sugar, 1 1/2 teaspoons baking powder, coarse salt, 3/4 cup half and half or milk, 1 egg, 1 cup blueberries.  i also used confectioner’s sugar and maple syrup as toppings.

preheat the oven to 375 degrees.  next, preheat a 10 inch skillet in the oven.  during this time, mix together the flour, sugar, baking powder, a dash of salt.  in a second bowl, combine the wet ingredients–milk and egg, and add 2 tablespoons melted butter.



remove the pan from the oven and melt and swirl another tablespoon butter to coat the pan.  pour in the batter.  sprinkle with the fruit.  top with a small amount of sugar.  bake until browned and done.  this will take about 25 minutes.  serve with maple syrup and powdered sugar.  one wedge of this pancake is a serving, which could be accompanied with any breakfast meat.



broccoli and carrot fritters


are you looking for a new way to serve broccoli? i found a great recipe that is not only super fast to pull together, but super tasty.  i think the family will love these.  i made them with matchstick carrots, but those could be omitted if desired. i prepared them in my electric skillet and then baked them in a 325 degree oven to crisp them up a bit more.  they were perfectly warm when i wanted to serve them.

i saved the recipe from a magazine, but unfortunately the source was not listed on the page.  as usual, i adapted the ingredients for my family.

i also used frozen broccoli, instead of fresh which needed to be boiled longer than the frozen.

here is how i prepared the recipe:  boil about 2 cups of frozen broccoli for 4-6 minutes.  pat dry and chop into small pieces.  place the broccoli in a medium bowl.  add 1 cup matchstick carrots, 1/2 cup of flour, and 1/2 cup Parmesan cheese. add salt as desired.  mix these ingredients well.  add 2 chopped green onions, ground red or black pepper to your choice, and one egg.  mix together.

prepare the electric skillet with a couple of tablespoons of olive oil.  form the fritters with a spoon and drop into the skillet.  form eight fritters total. brown and flip.   cook at least 5 minutes on each side.  prepare a dipping sauce.

i used 1/2 cup of greek yogurt and mixed with 2 tablespoons chopped dill.  keep the fritters warm in the oven until ready to serve.

these can be used as a side dish, an appetizer, a healthy food for watching march madness games, or even as a vegetarian lunch dish, served with a side salad. enjoy!