Friday, October 28, 2011

Breakfast at the Beach House

Well gals, if this ship's going down, we are jolly well going to eat well as it does.  I've been watching this lovely standard mulberry tree in my garden, through the seasons ever since we arrived at this little post war built cottage.   I have often tasted the berries in Spring, but never included them in my recipes.  Well yesterday dear reader, I got out there with my pearls and diamonds on and picked a little bowl of these sun kissed babes.  Mr Beach House assures me we are not quite up to selling my jewellery yet, but I'm keeping it close to my person just in case...... ha ha !!!!!

I believe the tree was planted by the previous owners of the Beach House, who were avid gardeners and I can only thank them from the bottom of my heart, as to the joy this lovely specimen has bought me over the years.  This is the tree that keeps on giving.  It is  a focal point of the garden and I have never done a thing to it to help it along.  I often gaze at it through my kitchen window with absolute pleasure though, if loving a plant has anything to do with its performance.

It is often a race between the birds and I, as to who gets the best berries, but this year they are just oozing with sweetness and are a great anti oxidant hit being such a deep red colour, so there's plenty for everyone.

Well as you know, we are currently short of a buck, although Mr BH assures me it is just a hick up, so I have stopped losing sleep over it, but we are not wasting a thing here. So, I decided to smother these little red bundles of joy all over our breakfast this morning and it was a real hit.

I made the French crepes from a recipe I obtained from an American blogger who has moved to France and is living the same dream I am pursuing.  She is a big American Blogger , whom I believe is able to fund her French life off of her!!!!  You can find out about her story here at

I even got the Beach House Brats to go and pick a few leaves for the photo shoot, while I was cooking the crepes.

Makes 12-16  thin crepes

1 cup all-purpose or plain flour
Pinch salt
1 1/4 cups milk
Tblspn of Vanilla essence
2 eggs
2 tablespoons melted and cooled butter, plus more for greasing the pan

Combine flour, salt,  and milk, then beat with a whisk until smooth.  Beat in the eggs, melted butter and vanilla. 
If you’ve got time, refrigerate for one hour and beat again before cooking.


Put a small nonstick skillet over medium heat. When hot, add tiny knob of butter or vegetable oil. Ladle about 1/2 a soup laddle of batter in a non stick pan and swirl to coat in a thin layer. Dump any excess batter back into the bowl.
Once the batter’s dry on top (less than a minute), flip the crepe and cook about 15 seconds longer. The crepe should brown only slightly and should not become too crisp.
Repeat the process until you’ve used up all of the batter. Enjoy!

Adapted from a recipe by Ashlea Walter, who was guest posting at designmom that day. Find her at Ashlea said that after making these crepes she would not go back to making American style  ones.  So I implore you to try them if you want to reach or maintain Domestic Goddess status at your place.

Man these crepes are easy and are sooooooooo good.  The Beach House Brats love them drizzled with a little honey.  But you know what?  I only had a mouth full cause I'm dieting aren't I !!!!  But there have been a few complaints around these parts lately about the lack of sweet stuff at the Beach House,  so in order to keep the troops happy  I put this together in literally 10 minutes.  There was even enough to make it into the school lunches.  I'm having a girls night in tonight with a few local girls I have met along the way through my kiddos and I think these are on the dessert menu.  So I'm off to get into party mode.  Have a great weekend.


  1. That looks delicious! You have put my breakfast to shame.
    Don't let those pearls and diamonds out of your sight :)

    Kel x

  2. A beach house?? I'm jealous/happy for you. And this recipe looks awesome! Thanks for sharing!

  3. hi, Im brasilian!s woman, live in São Paulo, this fruit in Brasil is " AMORA" i love her. I send your blog and like very much your home. God bless you. kisses (sorry my english no good)

  4. Okay, I'm eating this tomorrow!

  5. Hi Caroline,
    Great post & super recipe, I'll try it soon but will have to use frozen berries.
    I also read your previous post, how super that you might be coming over here next year, I'd offer to house swap with you but with two dogs in the house it just wouldn't work!!
    But we will have to get together somewhere, somehow whilst ypu're here.

  6. Beautiful post. Looks devine. Beach House. I want one! LOL. Your breakfast looks devine. I just had to hop over from Honey's Friday Potporri Party, the picture looked so good.

  7. Mulberries always remind me of keeping silkworms and I haven't seen a tree since I was a kid when they used to be everywhere. These look good enough to eat. - and why not wear your baubles in the garden, there to be enjoyed.

  8. I laughed out loud again today. You keep that jewelry close to you. I subscribed to your blog via e-mail. So I won't miss out.

  9. Would you believe I have never tasted mulberries but they look delicious ...especially with those crepes!

  10. These look delish! Would love some, but then I'd love a beach house too!

    Thanks for linking this lovely post to Potpourri Friday!

  11. That is so pretty and makes me so hungrey. I love crepes!

  12. What a beautiful breakfast! Thanks for linking up to Share the Love Wednesday!

  13. Hand-picked fruit is always the tastiest!

    NO RED?

    Imagine a world without red
    For either a robin or sled:
    How drab it would be
    No scarlet to see,
    But only grey shading instead!

    © 2011 by Magical Mystical Teacher

    Red Oak Leaves

  14. The crepes are beautiful! I hope your dream comes true one day. I understand working towards a dream - I'm trying, too. Thanks for sharing on Sweet Indulgences Sunday.

  15. Sorry, but this recipe seems to be missing the measurement of powdered sugar that the instructions say is included???

    1. Sorry about that and thanks for pointing it out. There is no powdered sugar in this recipe.

    2. I have fixed the mistake. Thanks again for pointing it out. I have never used powdered sugar and they work gr8 without it. I know the American palette seems sweeter than the American so I suggest a drizzle of honey after cooking if you want to add sweetness.


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