RECIPES FOR DAYS WHEN YOU'RE SITTING ON TOP OF THE WORLD AND YOU FEEL LIKE EVERYTHING'S COMING UP ROSES
1. Put all the ingredients into the blender and blend at low speed until all are mixed well. Then increase the speed to make a thick batter. If it is too thin, add a little more flour, if too thick add a little more milk. It should be of pouring consistency like maple syrup.
5. Put the bowls on a cookie sheet and bake in the oven at 250 degrees for 50-60 minutes or until they are crisp. Take out of the bowls and allow to cool.
6. You can either served them plain, or make them fancy by dipping the edges in a small bowl of melted vanilla almond bark and then in a bowl of candy sprinkles. You can also use toasted coconut, crushed nuts or whatever you might want.
This makes a very fancy little bowl that will keep in a covered container for up to a month. This is also something that your children or grandchildren would love to help you make.
Sometimes life can be astonishingly good and something as simple as a new idea or a different way of doing something you've done over and over hundreds of times can make a dull day into a I-can't-wait-to-get-home day when there is something waiting for you there that you love or love to do. One day when I was making my 500th crepe, I realized that there was something else I could do with them that I hadn't even thought of before. It was so simple and yet, (dare I say it?) so ingenious. Not much is required and when you're finished you'll have the cutest little bowl on the block. Yes, there is some time involved in it, but once you've baked the bowls, you are pretty much on your way to having an amazing and original dessert with a minimal amount of fuss. What could be better than that?
For these cute little dessert bowls, I'm using the same crepe recipe that I used in last week's blog. Here it is in case you missed it:
1/2 C. milk
1/2 C. water
2 large eggs
2 T. melted unsalted butter (must be real butter)
1/4 t. salt
2 T. sugar
1 C. all-purpose flour
2 large eggs
2 T. melted unsalted butter (must be real butter)
1/4 t. salt
2 T. sugar
1 C. all-purpose flour
1. Put all the ingredients into the blender and blend at low speed until all are mixed well. Then increase the speed to make a thick batter. If it is too thin, add a little more flour, if too thick add a little more milk. It should be of pouring consistency like maple syrup.
2. Pour 1/4 C. batter into a medium-hot Teflon coated 10-inch frying pan. Rotate the pan around until the batter covers the bottom completely. You may need to help spread it around with a small spatula until all the batter is smoothly covering the pan.
3. Allow the bottom to cook for about one minute or until it's light brown in color. Carefully lift it up with a spatula and turn it over. Cook on the other side for about 30 seconds or just until set.
This recipe makes about 6-8 crepes.
4. Once you have finished making all the crepes, put them into small, oven-proof ceramic bowls.
5. Put the bowls on a cookie sheet and bake in the oven at 250 degrees for 50-60 minutes or until they are crisp. Take out of the bowls and allow to cool. 
6. You can either served them plain, or make them fancy by dipping the edges in a small bowl of melted vanilla almond bark and then in a bowl of candy sprinkles. You can also use toasted coconut, crushed nuts or whatever you might want.
This makes a very fancy little bowl that will keep in a covered container for up to a month. This is also something that your children or grandchildren would love to help you make.
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