David's Birthday Goodies

I forgot to post this a few weeks ago, but I just looked at how yummy everything was. For David's birthday breakfast a few weeks ago I got up early and made these delicious crepes with a cream cheese filling (frosting from the carrot cake, which I talked about in the Easter post) and a fresh strawberry topping. Here is the recipe I got from allrecipes.com:

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

The strawberry topping comes from Our Best Bites.

I decided to also make the carrot cake from the Pioneer Woman's blog.

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Difficulty: Easy

Servings: 12

Ingredients- FOR CAKE:

• 2 cups Sugar
• 1 cup Vegetable Oil
• 4 whole Eggs
• 2 cups All-purpose Flour
• ½ teaspoons Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 2 cups Grated Carrots
•  
• For Icing
• 1 stick Regular Butter, Softened
• 1 package (8 Oz) Cream Cheese
• 1 pound Powdered Sugar
• 2 teaspoons Vanilla
• 1 cup Pecans, Chopped Finely

Preparation Instructions

Cake:
Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use.
Cool completely.
Icing:
In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

I had never made a carrot cake before and it was very fun! I just love to see the little carrot pieces that I grated. I made some for me without the cream cheese frosting.