In this episode of Inn the Wild, Laurie and Jason discuss a field guide to ice cream, thinking ahead to the quiet season; and as always, questions from guests and listeners. The recipe of the week is Sweet Crepes.............................................................................................................SWEET CREPESPrep Time: 10 minutesServings: 20-24 crepesIngredients:​ 3 Eggs1 cup Whole Milk1/3 cup Water3 tbsp Unsalted Butter, melted1 cup Flour, sifted1/4 tsp SaltSteps:Add all ingredients to a deep mixing bowlWhisk vigorously until mixture is smooth like heavy cream. Adjust consistency by adding milk or flour.Heat a lightly oiled 8" omelette pan over medium heatAdd 1/4 cup of batter to the pan, swirling around so that batter covers the bottom of the panWhen the edges begin to dry, usually after 1 1/2 minutes, flip the crepeCook on the other side for about 30 seconds. Crepe should slide easily out of the pan.Serve crepes with fresh berries, chocolate chips, lemon curd, vanilla sauce, jam and/or mascarpone cheese. SpinnakerMilanos Italian KitchenCape Cod Cones............................................................................................................We'd love to hear from you!Email us at [email protected] us on InstagramFollow us on FacebookLaurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay

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