I think that weekends should be like mini vacations; a wonderful opportunity to kick back and relax with family and friends.

While country house hopping in Canada last summer, we visited our dear friends, Holly and Bruce, at their family retreat on Downie Island, in Ontario, Canada. An amazing time was had, and you can live vicariously by reading the back story here: http://noramurphycountryhouse.com/magazine/summer-2015/country-house-hopping/#.VhaUZsvODWc)

One morning we were in for a real treat. Homemade crepes were on the menu. Part of the magic was in watching Holly use an electric crepe griddle, which, she researched and purchased, after being inspired by tableside crepe making in Switzerland. It was amazing to watch her turn out perfect crepe, after crepe, after crepe. With filling selections to satisfy either a sweet tooth or a savory palate, it was soooo difficult to choose!

This is truly a recipe that’s meant to be shared, savored, and enjoyed, with everyone gathered ‘round in the kitchen, lending a hand, slicing, dicing, and nibbling.

Don’t be daunted by not owning your own electric crepe maker. I don’t have one, yet, hint, hint Santa, so I simply use a 10-inch non-stick skillet.

No matter how you make the crepes, the addition of fresh, individualized ingredients, makes it so much fun, and very satisfying!

Thanks for sharing your recipe Holly!


Love, Nora


Downie Island Crepes

Makes approximately 15 crepes


1/3 cup sugar

1 tablespoon buckwheat flour

1 tablespoon canola oil or unsalted butter, melted

1/3 cup water

1 teaspoon salt

1 teaspoon vanilla extract

2 eggs

1 ¼ cups all-purpose flour

2 ¼ cups low fat milk

Filling options:

Egg, to be cracked over cooking crepe

Bacon, cooked and crumbled

Green and red peppers, sliced

Onion, thinly sliced

Cherry tomatoes, sliced

Cheddar cheese, shredded

Fruit preserves


Prepare the batter:

In a large bowl, stir together sugar, buckwheat flour, oil or melted butter, water, salt, vanilla extract, and eggs. Alternate adding the all-purpose flour and the low-fat milk, mixing well after each addition.

Preheat non-stick skillet on medium heat.

Pour in about ¼ cup of the batter, twirling the pan as you go, to create a thing layer.

When the batter begins to set, and starts to turn golden, a lace pattern will develop on the underside of the crepe. Flip over with a spatula, and cook the other side for about 20 seconds.

When the second side is cooked, crack an egg into the center of the crepe, and stir gently, to scramble.

Add any combination of the filling options, or be creative and experiment with your own.

Fold over each side into the center and serve!

* You may also offer a sweet filling option – no egg, veggies, or cheese – just a spread of fruit jam.

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