Whole Wheat Crepes - a delicious good-for-you crepe! 
Whole Wheat Crepe with berries & cream

Crepe Batter - makes 12-15 crepes
1 ½ cup water
1 cup whole wheat pastry flour 
1/2 cup low-fat, 1% buttermilk
2 egg whites
2 teaspoons olive oil
¼ teaspoon salt
Non-stick cooking spray


Blend all ingredients in a blender or food processor until smooth. Refrigerate 1 hour or up to 8 hours covered.
Heat a griddle or a crepe pan over medium heat. Coat with cooking spray. Transfer about ¼ cup of the batter onto the griddle or pan and spread it out with a small spatula or spoon. Cook 2 to 3 minutes until the crepe begins to brown around the edges, and starts to dry out on the top. Flip and cook an additional 2 minutes until the crepe is no longer wet in the center but still moist.

Apples come in bright, brilliant colors with a snap, happy, crispy bite. I just love apple time. But when those winter snows blow and the apples have gone into is a recipe you can make when apples are not as fresh but you want that tart sweet fresh apple flavor.

Apple time...caramel, cider, juice and syrup! Yum

Apple Cider Syrup
1 cup sugar
2 Tbs. Cornstarch
1/4 tsp. Salt
1/8 tsp. Cinnamon
Dash Nutmeg
2 cups Apple Cider/Juice
2 Tbs. Lemon Juice.

In a saucepan, mix together dry ingredients until well combined. Add Apple Cider and Lemon Juice. Combine and bring to a boil. Boil 1-2 minutes. Cool before serving.

This is a delicious change from your basic pancake syrup. Pancakes, waffles, puff pancakes, and french toast are all better with Apple Cider Syrup.