Our Crepes

Crepes
This recipe was given to me by one of my daughters childhood friends mother That's a mouth full. Julia's friend, Seriell, who was from Switzerland, but moved to Denver, invited her many times to her house to play. Seriell's mother would make these crepes for the girls.

1 cup flour
pinch of salt
1 1/2 tbs. sugar
1 cup milk
1 egg plus 2 egg yolks
2 tbs.  half-n-half
Mix all the ingredients together and put batter in frig. for 2 hours.
Heat skillet with small amount of butter or non stick spray.
Put small amount of batter on skillet and turn the batter from side to side so that the crepe is thin in the pan. Turn over when edges are brown around the sides.

Yum Yum!

E.A.T.'s OWN Almond Apricot Raspberry Cake

Almond PoundCake
1 cup butter
2 cups sugar
6 eggs
1 3/4 cup all-purpose flour
2 tsp. almond extract
1 cup almond meal
Preheat oven 325 degrees.
Cream butter and sugar. Add eggs one at a time until light and fluffy. Mix in flour and salt to wet mixture. Then add extract. Pour into 2 round cake pans. Bake for 60 minutes or until toothpick is clean when inserting.

Apricot filling
1  8 oz. jar of apricot jam
1  8oz. package of cream cheese
Mix together in mixing bowl until creamy and layer in between both cakes.

Golden Raspberry Cream Frosting
1  8 oz. jar of unsweetened raspberry jam
1 pint of heavy whipping cream
Whip cream and fold in raspberry jam. Frost the cake

Bon Apetite'