Copycat Kneaders Caramel Syrup

This is one of the easiest yummiest syrups that I've ever made (ok there's not really that many but still it's GOOD!). If you've ever been to Kneaders you've probably tried or at least heard about their all-you-can-eat Chunky Cinnamon French Toast (yummm!!). You eat the french toast with a delicious caramel syrup. Last week my family had a our quarterly dinner and we decided to have waffles and other breakfast yummies. I decided that I had to make the syrup so i went to good ol' trusty google and found a recipe. I love this because it is a really fast recipe and it re-heats really nicely to use later.

Copycat Kneaders Caramel Syrup

Recipe came from Confessions of a Bake-aholic

Copycat Kneaders Caramel Syrup

1 c. Brown sugar
1 c. Whipping Cream
1 c. Light Karo Syrup
Blend together and heat on stove top until sugar is smooth.
Serve warm.

Basic Crepe

Apparently it's not a real meal without a dessert! One of my blogs that I read had done a Chocolate Crepe with Raspberries and Mom thought that it sounded so good and it for sure needed to be what we made for dessert, but the more we talked about it we both realized that we weren't too excited about the Chocolate part (and I'm not the hugest fan of Raspberries) so we decided to just go with a regular crepe and do add some of the Strawberries that we had just purchased at Costco.
Now to be honest I was a little afraid at first to be doing crepes, they seemed like they were really hard to make and it would be easy to mess them up---no sir, super easy and delicious (and not easy to mess up, if they aren't big enough to roll just top them like a pancake!). The only thing we did different was that we used Pamela's Baking and Pancake Mix instead of flour.

Basic Crepe
Recipe came from allrecipes.com
Basic Crepe

Ingredients:

1 cup all-purpose flour 2 eggs 1/2 cup milk

1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted

Directions:

1.	In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, 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.

Filling:
3 cups Cottage Cheese
3/4 cup Sour Cream (just enough to give a little flavor)
Strawberries, sliced and sugared
Powdered Sugar

Spoon cottage cheese/sour cream mixture onto hot crepe, spoon sliced strawberries on top. Roll up, top with some more strawberries and powdered sugar...Yum!