Hummm, is it just desserts?

Miranda was in the mood for apple and cinnamon crepes and Abby wanted banana and Nutella - yummy.

We decided that half of the original recipe would be a good amount; you can have a snack, but not have more than you should (not could) eat. So this is the recipe in the suggested amount.

1/2 cup all-purpose flour

1 egg

1/4 cup milk

1/4 cup water

1/8 teaspoon salt

1 tablespoons butter, melted

·     In a large mixing bowl, whisk together the eggs, milk, water, salt and butter; gradually sift in the flour and beat until smooth.

·     Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

·     Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

This will make 6-8 small (6 inch) crepes.

Next time I think I will experiment with replacing some of the flour with cocoa powder!

Have Pumpkin? Add Chocolate!

Twenty-seven years ago this recipe found its way into my file from The Friend. It has been an annual fall favorite (and other times as well).

Pumpkin Chocolate Chip Cookies

1 cup sugar

1/2 cup salad oil

1 egg, beaten

1 cup canned pumpkin

1 teaspoon milk

1 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 small package (about 1 cup) semi-sweet chocolate chips

1. Mix sugar and oil together, then blend in egg, pumpkin, milk, and vanilla.

2. Sift flour with rest of dry ingredients and blend into pumpkin mixture. Stir in chocolate chips.

3. Drop by teaspoonfuls onto greased cookie sheet, and bake at 375° F (190° C) for about ten minutes.