cake & crepes:
Last weekend, we made this fluffy vanilla cake with classic vanilla buttercream frosting & Ryan took his first crack at making crepes (which turned out to be much easier to make that he thought, much to my delight). I had my crepes with almond butter, powdered sugar, & a squeeze of fresh lemon on top & Ryan had his with peanut butter filling & chocolate sauce on top.
While the crepes turned out well last week, I thought they tasted a bit too eggy or maybe just not quite sweet enough for my sweet crepes. So we tried out a different recipe today from Mark Bittman’s How to Cook Everything Vegetarian cookbook & they were delicious! Chocolate crepes with fresh strawberry filling (strawberries cooked in brown sugar & butter & fresh strawberries on top) for me & chocolate crepes with peanut butter & banana for Ryan. And, because I love potatoes so much, Ryan added a side of his yummy breakfast potatoes to my plate as well. As Julia Child would say, “Bon Appétit!”