Fancy Honey: Tupelo honey crepes

For the second installment of our fancy Tupelo honey series, I bring you honey, strawberries and cream crepes. They are so good. The tupelo honey has this very light flavor that really compliments the strawberries. It’s way better than you standard bottle of honey.

Tupelo Honey and Strawberry Crepes | Mostly Minted

So it was Eryn who made the crepes, so I am going to pass this over to her to tell you how it is done.

First off, these aren’t like, real crepes. At least I don’t think. I’ve only had ~real crepes once in my life. They’re a little thicker than the real ones all fancy and cooked on a stone. We didn’t have crepe stones growing up because we are not fancy, and I’m still not fancy now so you can do this fine in your standard, large size skillet or frying pan.

Growing up we always had these (we called them big pancakes because again, not fancy) with butter and brown sugar slathered on the inside. Then we rolled them up and poured maple syrup on them because my family wanted to set us up for a lifetime of diabetes. We then cut them into slices and you could see the little rings of sugar and butter.

The crepe recipe is super simple. Don’t be fooled by anything that says you have to whip out a beater or put the batter in the fridge. Sure you could do that but you’re just delaying your meal of sweet sweet crepes.

Start with two eggs and a cup of flour in a bowl. Whisk them together until they’re all mixed. Then extract all the batter that inevitably gets stuck inside the whisk (it should be just about all of it). I hate whisks for this exact reason but I haven’t found a better way to do it so I’m dragging you all down with me.

Then add in a half cup of milk and a half cup of water. The recipes online say whisk them in gradually but I only have two hands so it just gets dumped in. Whisk whisk whisk until it’s all mixed, then pour in two tablespoons of melted butter and a quarter teaspoon of salt. You can add up to another half teaspoon of butter if you want like, really smooth buttery crepes or hate your arteries (I am both) but any more will change the consistency and consistency is important with these guys.

From here you can get a little creative. I usually add a splash of vanilla, some cinnamon because Katie is a cinnamon freak (don’t tell her I said that) but DON’T add honey because, as I learned today, it will make the consistency a little weird.

So at this point your batter should be kind of watery. The online recipes say this is good but it looks a little shifty to me. I don’t trust it. So I add a little more flour, very gradually, to thicken it up just a little bit. Enough that it’s not just straight water, but not like pancake batter. Thin enough that it will spread easily in the pan. I think tonight I added maybe a little less than a quarter of a cup of flour. So like, small amounts, very gradually because you can always add more but you can’t take it back (a great life lesson found in cooking. someone should write those down)

Lightly grease your frying pan with vegetable oil and set it on a medium high heat. I tried greasing with butter for tonight’s dinner and it just wasn’t the same and they stuck a little more than normal. This is also one of those times I would say let the pan warm up a little before you put the batter in. Once it has a little heat, you’re ready to get your crepe on.

The batter should make three or four crepes, depending on how much batter you use per crepe (obviously). I use between two thirds of a cup to a cup of batter for each one, using a half cup measuring cup to pour. So dip your cup in and pour it into the center of the pan. Then, pour another scoop right after it, before it has time to heat up. Now comes the part that always reminds me of that game Cooking Mama for the Wii Pick the pan up off the burner and tilt it around to spread the batter out to the edges of the pan. It looks thin, especially around the edge, but trust me. Trust me. Then just sit back and watch things heat up. Unlike a pancake, you’ll be able to watch the whole thing solidify and once it cooks enough, you should be able to slide the whole thing around the pan pretty easily. It should flip easily too, once its done. I usually wait until the bottom gets just a little bit brown before flipping them. Literally just a little bit. Like spot of browning here or there, don’t burn them. So once you get that, just flip them, let them cool a little longer, then slide them off the pan into the plate like a pro because you are now officially ~fancy my friend.

You can put literally whatever you want into them. Go the brown sugar route. Throw some strawberries in there. Try nutella and whipped cream. Go crazy. Just enjoy.

Tupelo Honey and Strawberry Crepes | Mostly Minted

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The best way to open a pomegranate, for real

Guys, great news! There is a way of cutting open a pomegranate without your kitchen and clothes looking like a murder scene.

It’s actually really easy and doesn’t involves bowls of water special knives of anything like that, just a basic paring knife and a cutting board

How to cut a pomegranate


The inside of a pomegranate is divided into a lot of little sections of seeds. Think of it sort of like the wedges of an orange. The trick to not making a mess is to lightly cut along the natural edges of those sections so that you aren’t slicing open the juicy seeds. The edges will create raised bumps on the outside of the fruit. I outlined them for you on this one.

Best way to cut open a pomegranate

Then lightly cut the edges, just enough to get through the thick outer layer.

Best way to cut open a pomegranate | Mostly Minted

Once you get a few sections scored, you can pretty easily pull them away from the rest of the fruit.

Best way to cut open a pomegranate | Mostly Minted

Please note how little juice is on the cutting board. That’s magic. Magic and less clean up/laundry.

Best way to cut open a pomegranate | Mostly Minted

I love pomegranate. My Dad brought it home when I was a little kid one day being like “let’s try this weird fruit I found at the grocery store” (he spends a disproportionate amount of time in the produce section), and I’ve been hooked ever since. My favorite is to eat is plain, but this recipe is also super good.

I’ve also found out Addie really likes the seeds, and that they are safe for cocker spaniels.


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Obsessing: The Great British Bake Off

It doesn’t matter that I have seen every episode of the Great British Bake Off twice. It’s still on in the background while I am writing that post. And I still keep taking breaks from typing, so I can watch the contestants present their baked goods that I have already seen. It’s that good. Weirdly.

The Great British Bake Off

In the show, 12 contestants compete in a tent in the English countryside to win an engraved cake stand and recognition. They don’t even get money.

It’s tame compared to American cooking competitions. While the recipes get fancy, there are no weird ingredients thrown at them. They have a reasonable amount of time to finish. Heck, sometimes a contestant finished early. There is no trash talking. In fact, sometimes they help each other.

Kate helps Martha out

Kate helps Martha out

It’s positively socialist. Everyone knows how to be polite and how to help each other out; however, they don’t sacrifice their own quality of work. Kate, as seen above, wasn’t throwing the competition when she helped Martha out. She was being kind and giving Martha that extra hand she needed to pull it off, while trusting her work to stand on its own. She didn’t lose anything from the exchange. It’s just super refreshing to watch.

Also, Martha is only 17 and is a doll. Baking like her is a #lifegoal Totally love her. Absolutely team Martha. It’s more fun when you have someone to root for after all.

Team Martha: The Great British Bake Off

Most of the episodes are fairly mellow. There are shots of flowers blooming, baby animals, friendly banter in the kitchen, lots of dialogue from the amazing hosts. However, ever now and again, something goes wrong.

The prime example is #bingate. I won’t spoil it for you but the British tabloids wrote about it for weeks. And I kind of don’t blame them.

#bingate The Great British Bake Off

I could try to explain how great this show is, but it’s not going to work. On paper, it makes no sense. On paper, it should not be this popular. But it’s fantastic. The best, and you should watch it on Netflix. And bake something to eat while you watch. It’s more festive that way.

So I’m going to leave you with this, and a gentle push to watch it.



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Adventures with FANCY honey

So little did I know when I accepted this job in Florida that I have moved to the homeland of one of the fanciest honey flavors in the world: Tupelo honey. Heck, little did I know when I accepted this job in Florida that honey has different flavors.

Tupelo honey is made from the nectar of the White Gum Tupelo tree, which only grows in swamplands in the Florida Panhandle and a wetland in Georgia. The blooms last for about two week in April, and the bees love them. Love them. You can read more about it in this article I wrote for work.

Anyways, I heard so much about this honey, that I had to go buy a bottle (see the “research” at the end of the article, totally self-serving). Note: It is that good.

But honey isn’t something I use a lot and this is FANCY honey, so Eryn and I are coming up with some equally fancy recipes or at least modifying the recipes found here at Savannah Bee Company (basically the queen bee company of the honey world.

So here you have it, our first fancy recipe.

Honey Pomegranate Bites by Mostly Minted

For these you will need:

  • 1 baguette
  • Ricotta cheese
  • Rosemary
  • A little butter
  • Pomegranate seeds
  • Tupelo honey

This is not an exact science. Basically, cut the baguette to a manageable size and brush a little bit of butter on (you could also substitute with olive oil), add Rosemary to taste and then add a dollop of Ricotta cheese. Toast it until the edges of the bread brown.

Once you take it out of the over, sprinkle on the pomegranate seeds and then drizzly on the honey.

Pomegranate Honey Bites by Mostly Minted

Pomegranate Honey Bites by Mostly Minted


From there, it is just about snacking away.

Pomegranate Honey Bites by Mostly Minted

Hope you like them and that you get a chance to try some Tupelo Honey one day.


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Apple Spice Popcorn

I can not stop eating this popcorn. It’s basically the best thing ever.

Apple Pop

This is very quickly becoming my favorite fall snack. I can eat a large mixing bowl of it in like an hour, which is probably not a good thing, but it’s just so very good.

It’s pretty easy to make.

You need:
1 Apple diced as small as possible
2 tablespoons butter
1 tablespoon coconut oil
1/4 cup sugar
2 teaspoons of cinnamon

1/4 cup of popcorn kernels

To make:
Pop your kernels according to your direction
In a pot, melt down your butter and coconut oil. Then toss in the sugar,apples and cinnamon. On medium heat, let this cook down until the apples are soft. Then mix the sauce and the popcorn and enjoy!












It’s really superbly good. And, it goes great with tea and a book.


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