Robyn, her husband Zach, and their three young children, own and operate a remote cattle ranch in Northern BC, where they homestead and grow the bulk of their own food.
Robyn recently started a blog where she is teaching homesteaders how to make cheese, and incorporate homestead cheesemaking into their lifestyle.
Ever since the first Christmas I can remember, these Crepe’s have been part of our Christmas morning. My mom would make them every year. I remember many Christmas Eve’s after I had been put to bed, creeping into the kitchen to see if Santa had come. I would often find my mom there, preparing the crepe batter for the next morning.
It was only a few years ago, that my mom passed the torch on to me. I was given a hand written recipe and the special non stick crepe pan, with specific instructions not to use it for anything but crepes (If you are reading this, I mostly listened Mom!).
I have made the crepes for two years now. On Christmas morning, after everyone is done chores (I come from a family of ranchers), everyone gathers in our tiny homestead kitchen for Christmas Crepes. We top them with fresh whip cream (from our milk cow of course!), peaches, strawberries and maple syrup.
In 20 years, when our oldest daughter, Echo, is grown and has a home of her own, I hope to pass her on the hand written Christmas Crepe recipe, and a non stick pan of her own (lets face it, it probably won’t be the same one, teflon is not like cast iron!).
Where will you find me late Christmas Eve night? Where most Mama’s find themselves on Christmas Eve, exactly where I found my mom, 20 years earlier, hanging the stockings and preparing the breakfast for tomorrow. Act’s of love and service that only Mama’s can understand.
Christmas Crepe Recipe
Prepare the Crepe batter the day before needed.
4 eggs
1 cup milk
1 cup water
2 cups flour
4 tbsp. Oil
1 tsp sugar
1/4 tsp salt
Step 1; Beat Eggs until frothy. Add all ingredients. Cover and store in the refrigerator overnight.
Step 2; The batter should be quite runny. When dropped in the pan, it should not need any coaxing to form a round crepe. If it is not runny enough add a small amount of milk. Preheat pan on stovetop.
Step 3; Pour 1/4 cup batter into greased crepe pan (8 inch teflon fry pan). Tip to swirl and coat the bottom of the pan with batter. Remove from pan after a minute or so when the bottom of the crepe is slightly browned ( you do not need to flip the crepes, the should be so thin that the cook through). As you remove from the pan, serve hot, or stack between parchment paper.
We serve with fresh whipped cream, peaches, strawberries, and maple syrup.
These freeze exceptionally well. I always triple the batch and freeze some to use for enchiladas later in the year.
I began my homesteading journey from the perspective of a Nutritional Therapist, closet herbalist, and beekeeper. This mentally gave me a few barriers to diving into the conventionally accepted tools for animal health such as antibiotics, injectable vitamins, generic minerals and mass produced bagged feeds…
Sautéed, Pureed, Roasted or Raw.
Asparagus is perhaps the most versatile vegetable of all…
Like many in this homesteading space, this has been a completely unexpected journey for our family.
Even 10 years ago I would have laughed at the thought of getting up to milk a cow each morning and
canning endless amounts of tomatoes…
I am a Hopesteader. I haven’t always tried to look for the silver lining in most any situation. It’s a skill that has encouraged me to spur on and learn and read and do and gain experience by turning knowledge into wisdom…
The absolute best part of this cheese recipe-there’s no stove work involved, at all! So they’ll be no sweating over the stove, or heating up the homestead during these hot summer months, with this recipe!
Chèvre is my go to cheese! I milk the goats, go inside and filter it right into a jar, and start the cheese from that very point! The doe’s body temperature is just perfect for starting the cheese on your countertop. And it doesn’t get much easier than that!…
As the days grow longer and the hens pick up their laying again, the baskets on my kitchen counter begin to overflow with fresh eggs…
Simple Wheat Bread Recipe
This is a great, simple recipe that can be quickly thrown together multiple times a week for the perfect, from-scratch, whole wheat bread recipe. It’s a half wheat, half white flour recipe with a slightly nutty flavor, a hint of sweetness from the honey, and the perfect texture. I love that this recipe is so versatile that it can be sliced as an addition to a cozy soup dinner or hold perfectly for spread and sandwiches. I make this recipe multiple times a week in our home. If you’re on the hunt for the perfect recipe to jump into making bread at home, you’ve come to the right place.
Greetings! I’m Mandy Vander Kolk, a joyfully married mother of three, suburban homesteader, and sourdough enthusiast! From very early on, I have had a great love for the natural world.
Soon after I began my sourdough journey a few years ago, it quickly became very clear that one loaf was never enough for our family! Between my husband and I and our three children, we can easily devour an entire loaf in one sitting….
