I've set my grandkids table outdoors for crepes and tea today. Won't you join me? I'm using the table topper that I made from a vintage tablecloth.
My strawberry pitcher is filled with wispy Blackfoot Daisies, which grow beautifully in Texas. Don't they resemble the flower on the pitcher?
I'm using my favorite strawberry plates, from Pier 1, the black gingham napkins that I made and the Cambridge flatware that is tied with polka dot ribbon that ties into the polka dot that I used on the topper.
1 cup skim milk ( I used 2%)
1/2 t. almond extract
1/2 c. cornstarch
1/2 c. flour
1 T. oil
2 T. sugar
3/4 t. baking powder
1/4 t. Salt
a pinch of allspice
Powdered sugar and cocoa powder, for garnish
Whisk the first 10 ingredients together in a medium size bowl. Refrigerate for 20 minutes. Stir.
Heat an 8" (I used a 10" because that's what I have) non-stick skillet over medium-high heat. I rubbed a little butter on the skillet even though it didn't say to.
With a ladle or 1/4 cup measure, add 2 T. batter to skillet. Tilt and rotate pan to coat. Cook 30 seconds or until crepe is browned on bottom and edges are dry. Lift with a silicone spatula and flip over. Cook 5 seconds, then transfer to a sheet of wax paper. Repeat with remaining batter, stacking crepes with wax paper in between.
Spread the crepes with Nutella and scatter sliced strawberries on top. Fold, then dust with powdered sugar and cocoa powder.
Makes around 13-16 crepes
I leave you with one of my favorite wind chimes, which I bought at our local Trade Days for under $10. Isn't this teapot the cutest? It has strawberries hanging from the bottom, along with some other fun things. On the lid of the teapot is a red jingle bell.
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Thank you for visiting me! xo