Valentine’s Day

We had a great Valentine’s Day yesterday. John Henry and Lily woke up to a trail of Hershey’s Kisses that led to a couple of Valentine presents–books. Then we headed over to our friends, the Timlers for some wonderful strawberry and cream cheese crepes. They were so good! That afternoon, Matt came home and surprised me with a creme brulee set and dinner at Redrock Canyon Grill while the kids stayed at home with Aunt Jamie. When we came home, we enjoyed some of Matt’s homemade creme brulee. It was seriously better than any other I’ve had (and I’m not just saying that because he made it).

Hershey Kiss trail
They found the gifts behind the chair in the living room after following the trail through the kitchen, under the dining room table, and past the fireplace.
The super yummy crepes we made. The only person who didn’t like them was Lily. She’s weird.

The creme brulee

Here’s the recipe for the creme brulee and crepes…Enjoy!

Creme Brulee

4-3/4 egg yolks
1/4 cup and 2 teaspoons white sugar,
1/2 teaspoon vanilla extract
2 cups heavy cream
1 tablespoon and 1-3/4 teaspoons brown
Preheat oven to 300 degrees F (150 degrees C).
Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Preheat oven to broil.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard is set again.

Strawberry Crepes

  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/4 cups sifted confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • 4 cups sliced strawberries


  1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
  2. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
  3. Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
  4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.



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