All posts by Sarah Zitzelberger

Lemon Crepes


  • 1 cup all-propose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  • 1/2 lemon


  1. In a large bowl mix together the flour and eggs.
  2. Squeeze the lemon juice into the water and add both the water and milk into the mixing bowl and stir till combined.
  3. Add the salt and butter, and mix till smooth. (add in 1/4 tsp lemon zest for extra flavor)
  4. Heat a lightly oiled pan over medium heat. Scoop the batter onto the pan using approximately 1/4 cup for each crepe. Tilt the pan in a circular motion so the batter coats the surface evenly.
  5. Cook crepe for about 2 minuets, until the bottom is light brown and flip to cook other side. Should make approximately 8 crepes, serve hot and enjoy!

*Add Nutella and raspberries to the crepes for an extra tasty treat!

Roasted Peppers

What You Need:

  • Green/Red Peppers
  • Olive Oil
  • Cooking Sheet


  1. Preheat oven to 450˚
  2. Wash the peppers, cut in half, scrape out the seeds
  3. Cover peppers in olive oil and place on baking sheet
  4. Cook for 20 minutes (rotate the baking sheet half way through)
  5. Remove and let sit for 5 minutes to cool
  6. Peel off skin, cut, and serve

These peppers can be used in a variety of ways to add as an enhancement to a dish. We added them to a breakfast scramble along with egg, onion, and cheese. So delicious!