My good friend Allie travelled with me to Asheville. It was great to have a travel companion and such a blessing to have someone help me unpack and get settled in my new apartment! I love her so much! We decided to take a break from unpacking and cleaning and go off on some adventures.

Our adventuring took us to Charleston last week and on to Chapin, SC to visit our dear friend/most awesome lady ever, Debbie and finally to Greenville.

Charleston is a very old city with colorful stucco buildings and cobblestone streets.

We ate amazing southern food, and explored the town walking down street after street of little shops, antique stores, and tiny restaurants.

It’s such a colorful place.

We sat by the ocean, watching dolphins swimming, fish jumping and pelicans soaring overhead.

This is at a plantation we visited. I just love Spanish moss. It is so eerie and whimsical. Beautiful.

Debbie took us out on her boat for dinner. We sailed around, swam in the lake, ate delicious food, watched the birds circling this island where the come to sleep at night, and watched a glorious sunset.

The next day we headed home but made a pit stop in Greenville. Greenville is about an hour from my new house. It is a small, fun city with a river walk, delicious coffee and bubble tea, and great streets to wander.

When we returned to Asheville, Allie packed her things and continued on her summer trip. Kansas was next in her sights. I worked more on settling into my apartment and getting it ready for my next two guests who will stay for the rest of the summer!

I do want to show you around my apartment, so look for that coming soon!

YUM. Can I just say. We had the BEST breakfast yesterday morning. We had stayed up super late watching movies, so we slept in late and when I finally rolled out of bed, I decided that I would make crepes for breakfast. One of the kiddos staying with me has to eat gluten-free, and I was up for the challenge. Gluten free crepes. How hard could they be? I pulled out my crepe maker. (Yes I have a crepe maker) and got to work.

They turned out fabulous! They weren’t crumbly. They were nice and soft and spongy and delicious. We had nutella, peanut butter, sliced star berries and an amazing creme fraiche filling. Lets just say we were very spoiled for Saturday morning breakfast! We will definitely be making these again. And again. And again.

Gluten-Free Crepes

1 3/4 C gluten-free flour blend
1/2 t salt
3 eggs
2 T unsalted butter, melted and cooled
2 C milk at room temperature

• In a large bowl, place the flour blend and salt, and whisk to combine well. In a separate, small bowl, place the eggs, butter and milk, and whisk to combine well. Create a well in the center of the flour and pour in the wet ingredients. Whisk until very well combined. The batter will thicken a bit as you whisk.
• For best results, cover the bowl and place the batter in the refrigerator overnight or for up to 2 days. Before using the batter, remove it from the refrigerator, whisk until smooth, and allow it come to room temperature. The batter should be about the consistency of half and half (thicker than milk, thinner than heavy cream). Transfer the batter to a large spouted measuring cup.
• Heat a heavy-bottom nonstick 9 inch skillet (or a well-seasoned and lightly greased 9 inch cast iron skillet) (or a crepe maker: follow crepe maker instructions) over medium heat for 2 minutes. Holding the warm skillet just above the flame, carefully pour about 5 tablespoons (a bit more than 1/4 cup) of batter right into the center of the skillet and swirl the pan to distribute the batter evenly across the entire flat surface of the pan. Once you get a rhythm going, you should be able to begin swirling as soon as the first drop of batter hits the pan. Cook over medium heat until the edges and underside of the crêpe are lightly golden brown (about 90 seconds). With a wide spatula (and/or your fingers, carefully), turn the crêpe over and cook until the other side is lightly golden brown (about another 45 seconds). Slide the crêpe out of the skillet onto a parchment-lined plate. Repeat with the remaining batter, stacking the finished crêpes on top of one another.
• The crêpes may be covered well with a moist towel and kept at room temperature for about 2 hours until you are ready to serve them, or wrapped tightly in freezer-safe wrap and frozen until ready to use. Defrost at room temperature, and refresh the crêpes in a warm, nonstick skillet for a few moments per side, per crêpe

Creme Fraiche Filling

1 8oz container of creme fraiche
Juice from 1/2 lemon
1 t almond extract
2T heavy cream

Put all ingredients in a mixer with the whisk attachment. Beat slowly to mix and then on high for 3-5 minutes.

I found the crepe recipe here