Today we are celebrating Little C’s 3rd birthday!! One of her favorite things ever is crepes, so it was no surprise when I asked her what she wanted for her birthday breakfast she replied with, “CREPES!!!!” This little sweetheart has been such an added joy in our family. She is silly, funny, and has the best little imagination. She is always ready to tell us a new story. As many of you know, it was quite the adventure to get Little C into our family…
I can’t remember if I ever even shared my pregnancy story. I think I’ve shared bits and pieces. But here is a quick run down. When I get pregnant I suffer from Hyperemesis Gravidarum. It’s pretty much a fancy word for, I get really sick and live in the hospital. With our first I got really sick and did IV therapy, lost a lot of weight, developed insomnia etc, but it ended by 4 or 5 months. With our second I was throwing up before the pregnancy test even showed positive. Thankfully I had a new doctor who, unlike my first who refused to see me until 12 weeks even though I’d already lost 18 pounds, saw me immediately and tested to make sure I was pregnant and then got to work. Over the next 6 months I was in and out of the hospital, got down to a whopping 81 pounds, developed insomnia again and pretty much was done being pregnant.
It was definitely the hardest time in our lives. We had no choice but to rely on the people around us to take care of our little one while I was in the hospital. It’s so much harder than I imagined to just turn your child over to someone and feel like you’re failing as a mom because you’re never there. I couldn’t, and I knew that, but trust me you have to go through it to understand.
The vomiting (I know, gross) was horrid. There was nothing in me but I couldn’t stop. The air smelled horrible, water felt just as bad, and don’t even mention putting anything in my mouth, it was torture. We learned that HG gets worse with every pregnancy and we were living it. Above I’m pictured at 19 weeks. Just a few weeks after or specialist in the hospital told me that if I lost one more pound and this baby didn’t grow the only other option was to end the pregnancy because it was putting my life in danger. We believe in the power of prayer and the priesthood and we spent the evening praying and my sweet husband gave me a blessing. My steady decline in weight suddenly leveled off the next day and I had not lost even an ounce, and even more importantly our baby girl had grown a tiny smidgen. It was a miracle. Two days that I will never forget or deny the peace and comfort that I felt. We knew that under no circumstance were we going to end the pregnancy. We felt reassured that we were to endure this trial with the little bit of strength we had left, be faithful and that all would be well.
Months later I was feeling much better, only nauseous with occasional vomiting. We were so grateful to be carrying this sweet baby and could not wait to meet her. Our friend, Lisa took some prenatal pics for us and a few days later our Little C was here. She was 5.1 and 18″. I can hardly believe we are three years later already! She’s still a tiny little thing (most three year olds probably aren’t wearing 18 month clothing), and unfortunately that means we are headed to the doctor to find out if we need to begin testing at Primary Children’s Hospital. But, that’s for another day. Let’s celebrate today!
We are big time crepe eaters at our house. I wish I could say we have an awesome crepe pan like my friend, Savannah, but we are just sticking to the ol’ fry pan until we get a crepe pan. These Berries n’ cream crepes are hands down, 100% our new favorite filled crepe. The hubby and kids usually make this lemon crepe recipe (obviously without the lemon syrup) and fill them with nutella while I usually stick with a little sprinkle of sugar and fruit. Or if we are being a little more healthy we go for our fave protein crepes recipe.
I’ve gone back and forth about which part is my favorite about this breakfast, or dessert-let’s be honest here, the fact that this is all Cade’s doing and I didn’t have to lift a finger, the creamy, sweet cream cheese filling, or that brown sugar marrionberry strawberry syrup that makes your eyes roll back in your head. And I mean that in the best possible way. These are heaven. Pure berry heaven. I could swim in that syrup and wrap my whole body in those crepes. Things are getting crazy around here.
Are Crepes The Same As Pancakes?
The main difference between crepes and pancakes is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not.
Therefore, pancakes are fluffy, and crepes are thin and flat.
Can You Make Crepes Ahead?
Crepes can be prepared ahead of time.
If not using immediately, stack cooked, cooled crepes with wax paper and refrigerate, up to 3 days.
How Do You Reheat Crepes?
Reheat in a microwave at HIGH for 15 seconds.
You can also reheat in a skillet.
Preheat a non-stick skillet on the stove over medium heat.
Brush the skillet lightly with butter or spray lightly with non-stick cooking spray.
Place crepes in skillet, and heat one at a time.
Berries N Cream Crepes
For the Syrup
- 2 Cups Strawberries
- 2 Cups Marionberrys (we used frozen)
- 1 cup brown sugar
- 1/2 Teaspoon Vanilla
For the Cream Filling
- 1 package (8oz) Light cream cheese, softened
- 1/2 Cup Powdered Sugar
- Pinch of Salt
- 1 teaspoon lemon juice
For the Crepes
- 2 tablespoons of butter, melted
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 1/4 cup milk, (not skim)
- 3 large eggs
For the Syrup
- Combine the berries in a food processor or blender and blend until smooth.
- Pour into a medium saucepan and heat to low heat.
- Add the brown sugar and vanilla and bring to a simmer.
- Remove from heat and serve with crepes.
For the Cream Filling
- Using a bowl and hand mixer, beat together the cream cheese, powdered sugar, salt and lemon.
- Set aside.
For the Crepes
- In a bowl, combine flour, sugar and salt.
- Whisk to combine and set aside.
- In another bowl, combine eggs and milk.
- Whisk to combine.
- Add the flour mixture into the egg mixture, add the butter and whisk until just smooth.
- Heat a skillet over medium heat.
- Spray with non stick spray or melt a little butter.
- Add a scant 1/3 cup of the batter, picking up the pan to swirl in a clockwise motion to coat the entire bottom.
- Let cook until just starting to brown and then using a rubber spatula carefully flip the crepe.
- Cook on the other side until just starting to turn golden.
- Serve with a thin layer of cream, roll to close and pour warm syrup over the top.
Amount Per Serving:Calories: 252 Saturated Fat: 0g Cholesterol: 74.9mg Sodium: 0mg Carbohydrates: 35.6g Fiber: 1.3g Sugar: 26.5g Protein: 4.8g