Though fortunately enough you have those that truly love you-- that dig deep and force you to wake up. You're suddenly able to hear your voice again -- Be present. Be steadfast. Be strong. As time waits for no one, so what better reason than to make the most out of every minute, every hour, every day.
I spent some time this Summer visiting Collin's Grandparents out in Linville, North Carolina where we went on hikes, explored the mountains, played cards, cooked -- it healed me to say the least, but most importantly reminded me the frailty of life itself. From the billowing clouds that hung above the rolling hills, down to the intricate butterflies that fluttered about, to the babbling creek I'd wake up to every morning -- quickly my inner calamity faded and was replaced by a sense of peace, happiness and pure love. Nature can work in mysterious ways but I choose to not question it but instead, experience it to the fullest extent.
As I thought back to this trip this Summer, I made a promise to myself: make more time for Me. And making more time for Me really entails making myself feel important by making fancy breakfasts. These Peanut Butter Nutella Crepes are anything but hard to make and even better, you can freeze un-filled crepes to use for later. So plan accordingly and you can have these for breakfast EVERY SINGLE DAY. I know, you're welcome. Feel free to add bananas or maybe even top it with a little whipped cream. I chose to top mine with a little drizzle of Dude Sweet Chocolate's Love Potion (oooooh-la la!). Thanks to Alton Brown for the wonderful crepe base recipe.
| Peanut Butter Nutella Crepes |
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
- 1 cup crunchy peanut butter
- 1 cup nutella
- powdered sugar for sprinkling
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
- To make Peanut Butter Nutella Crepes simply spread 1 tablespoon of each filling (I may have used 2...) on each side and fold into quarters as pictured. Sprinkle with powdered sugar to finish and serve with fresh fruit and a cup of joe.
