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Mama’s Kitchen Mondays – Cooper Maxwell’s Strawberry Crepe Sex

Mama’s Kitchen Mondays Guest Host

Erica Lucke Dean

I realize I have not been as consistent with every Monday having a recipe. I had a bunch of stuff scheduled months ago which I could not move around. I have some grand plans plus I have a new blog which will be launched soon. Today, however, I have a special treat. Erica Lucke Dean is visiting from the Farm and she and I are going to swamp dates! Today her Now We’re Cooking spotlight is here on the log and she has Crepes, but not your normal crepes!

Mama's Kitchen Mondays Cooper Maxwell’s Strawberry Crepe Sex

Erica is a blast, I adore her to pieces. When she and I first met she was all about the writing her DAYWALKER CHRONICLES (#TEAMVAMPIRE, perfect for this month!) on her website, which I fell hard and fast for. Her wit and fun on her blog had me rolling and laughing so hard. I read her blog out loud to Geoff 3-4 nights a week and even he can be seen cracking a smile.

Now she is living on a haunted farm living with a dead president husband and her bathroom is constantly acting as if possessed and there is a ghost in the basement at her Amityville Farm. She has chickens (Lucy is not for eating though, she is a family member), her dog Indy, the pigs (RIP Napoleon), turkeys, table dancing goats and now she is having her own cooking series! Thanks for coming Erica!

Amityville Farm

Cooper Maxwell’s Strawberry Crepe Sex

Yes, I’m fully aware that Cooper Maxwell is a fictional character. After all, I made him up. But that doesn’t mean he doesn’t have the best damn breakfast recipe the world over. And yeah…it’s true…I borrowed that from someone, somewhere. But hey, my grandma Betty always says… Wait, you know, Grandma Betty, right? Betty Crocker? Well, Grandma Betty says it doesn’t matter where you get the recipe, it’s how you put it together. Ok, she never said that. Well, she might have, I guess.

So, here goes my way of putting it together…

First assemble your ingredients.

Here on the Leaning Duck Farm, we use only the finest of ingredients. We either make it here or get it at a nearby farm. You can shop the local markets if that works for you.

Your flour should be unbleached all-purpose flour. None of that yucky bleached stuff. Would you eat bleach? Me neither, so don’t use it in your food.

Your eggs would be best used at room temperature. That’s not a problem here, since our eggs are stored in a cool basket right on the counter from the minute we pull them out from under the chicken. Fresh eggs are best when stored (unwashed) at room temp for up to 21 days. But if you wash them, you must refrigerate. If you can’t get farm fresh eggs, go ahead and head to the market, but leave them out for a little bit to warm up.

Whole milk is best in this recipe. We get ours from a local farm and it’s as fresh as can be. It’s not even pasteurized (this is NOT usually available, so whole organic milk will work just fine.)

We use fresh butter from the same dairy farm. If you can’t get farm fresh butter, at least get organic. No margarine. Goodness no. Please! Use real butter.

Now, when you mix up your batter, be sure to let it rest for about an hour, this allows the gluten to relax so you don’t end up with gummy crepes.

Be sure to serve your crepes right away (and half-naked). Garnish with fresh berries, cream cheese, or whatever you might like on them. We like to add some sugar to cream cheese, spread it on a crepe, add berries and roll it up. Delish!





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


  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, 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.
  4. Feed crepes to your girlfriend who is sitting at the kitchen table in your dress shirt in only a pair of boxer briefs. (added by Cabin Goddess)


Thanks Erica! Till next week! I will be guest hosting over on the farm and I will be sharing a famous recipe tweaked for all kinds of cooks… Rice Krispy Mama’s to Martha Stewart Wannabes!


About Erica Lucke Dean


“I’m an author of fluffy romance and paranormal romance novels, with a twist. I blog about life in my haunted farmhouse and other ridiculous things. And I laugh at myself when I trip. ”Erica Lucke Dean

After walking away from her career as a business banker to pursue writing full-time, Erica moved from the hustle and bustle of the big city to a small tourist town in the North Georgia Mountains where she lives in a 90-year-old haunted farmhouse with her workaholic husband, her 180-lb. lap dog, and at least one ghost.


When she’s not busy writing or tending to her collection of crazy chickens, diabolical ducks, and a quintet of piglets, hell-bent on having her for dinner, she’s either reading bad fan fiction or singing karaoke in the local pub. Much like the main character in her newest book,To Katie With Love, Erica is a magnet for disaster, and has been known to trip on air while walking across flat surfaces.

How she’s managed to survive this long is one of life’s great mysteries.

To Katie with Love

To Katie with Love

Banker Katie James has a serious thing for romance novels. She’d almost rather settle for a fictional boyfriend than risk her heart on a flesh-and-blood man. Besides, the only real guy she’s remotely interested in is her rich, unattainable client, the mysterious Cooper Maxwell….

Who would have guessed having an assassin for a boyfriend would be the least of her worries? (read more)



  1. It’s very cruel to make someone sit and drool at the computer, not to mention unsafe. I think you should include a warning at the start….
    Beware, what you are about to read could cause damage to your keyboard’ or something. I was considering legal action but decided I couldn’t sue Erica after she produced the recipe and I couldn’t sue you for showing it. See how even handed I am.
    Please be more careful of your visitors in future.
    xxx Hugs xxx

  2. ROFLMAO well next week? WATCH OUT it involves donuts and bacon and candied things.. muwahahhaha
    Show me some love!

  3. WhoopDiDoo! I will have crepes for lunch in a minute! And I agree with the comment above! It is very cruel, not to mention inhumane, to have your readers drool over their keyboard while licking their screen, only to be disappointed it doesn’t taste as good as it reads and looks.
    Great post, the author seems like a fun kind of woman (karaoke in the local pub! Wheeeheeee!)
    I’ll check out the book, a fluffy paranormal romance is always good for those late night reading times.

  4. Oh yeah crepes I eat mine with chockie powder or with nutella sometimes jam yummeh either way and that book sounds great. Pretty post as always

  5. A great big thanks to the Cabin Goddess for having me today! You rock.

  6. “Would you eat bleach”

    No, no I would not 😛 I also get pretty much everything from the local farmer’s markets, and farms/my mom and dad’s farm. The crepes look awesome, and your post makes me want to read the book.

    So you totally succeeded 😛

    I’m also amused by #4 in the recipe steps – it’s pretty much exactly the same way our apartment works…my next door neighbour is sitting over here while I cook (we’re usually both dressed questionably) or I’m over there with a bodem of coffee eating her eggs…

    Thanks for the awesome post, and (another) book I now HAVE to read.
    Show me some love!

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