Well hello there! This year is literally flying by and I cannot believe it is already June! I meant to post about my lovely weekend with my gal pals after it happened way back in April, but before I knew it two months went by! Despite this being a bit late, I am still excited to share it with you all 🙂
In mid-April, I spent a weekend in a beautiful lake house overlooking Trail’s End Lake in Belfair, Washington. The weekend was this year’s Social Worker Spring Break, an annual event I have been celebrating for the past 5 years with 6 gorgeous ladies I met in graduate school. We started taking trips together during our actual Spring Break while we were in school, but even after graduation we have continued to take a break from “grown up life” in Spring. We are all social workers, so it is vitally important that we take time to get out town, drink wine, eat chocolate, laugh until we cry and complain/rejoice about our jobs, partners, dogs, etc. Even if we didn’t have jobs that drained us emotionally and physically, I believe everyone should have friendships that fill us up and strengthen us to keep fighting the good fight.
We found the lake house on VRBO.com. It was a huge home with a large deck that featured panoramic views of the lake and a hot tub. There were stairs leading down to a dock on the lake, which was perfect for afternoon lounging, reading, and champagne sipping. The lake was quiet and the neighbors felt well spread out, making this great for a more private getaway. So relaxing.
We each sign up for a meal or snacks and spoil each other rotten. This year I made gluten free crepes with both sweet and savory filling options. I love crepes because the filling and topping options are endless! You can get creative with your flavor combinations, or eat them simply with some fruit and yogurt and either way they are delicious.
The filling options I brought along were:
- Smoked Salmon
- Goat Cheese
- Sliced almonds
- Greek Yogurt
- Almond Butter
- Powdered Sugar
Makes 2-3 servings
- 1 1/2 cup all purpose flour (I used Namaste gluten free Perfect Flour Blend)
- 2+ cups almond milk
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp agave
- Pinch of salt
- Dash of cinnamon
- In a large mixing bowl, mix together 2 cups of almond milk, the eggs, vanilla extract and agave.
- Add the flour and salt and stir.
- Add a little almond milk at a time until the batter is thinner than pancake batter.
- Heat a skillet over medium-high and add a little coconut oil. Pour about 1/4 cup of the batter onto the skillet and swirl the skillet until it is covered with a thin layer of the batter.
- Cook the crepe until the bottom is lightly browned (about 2 minutes). Carefully flip over and cook until the other side is lightly browned. Continue until all of the batter is gone.
- Fill with whatever your heart desires and fold in half. Add more toppings and enjoy 🙂
**Full disclosure**: I used the recipe above and doubled it for our group of 6 and I had a really hard time getting it to thin out enough. I had many trial crepes that ended up in the trashcan before I got the batter thinned out to acceptable, but I still didn’t think it was quite thin enough (although I got rave reviews from my very sweet friends). I am not sure if it is the gluten free flour or not having enough almond milk, but I have not had time to play around with the recipe since. I am still new to gluten free flours and need some practice! However, when I made it following the instructions I listed here, they turned out great. Play around with it and let me know if you find any secrets to making a larger batch 🙂
Welcome to summer!
Xoxo – Scotti Leona