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Celebrate mom’s day with meal of local fare

We all know what special day is coming. Five years ago Mother’s Day wasn’t only my mom’s special day but also the first day Mackenzie came to stay with us and our family grew. Every day we see busy moms planning a special celebration such as a baby showers, weddings and birthdays … or just searching for a healthy meal to help them get through a crazy day.
Food evokes senses unlike anything else. Nothing says home like the smell of Sunday roast or chocolate chip cookies. Our moms are largely responsible for instilling these emotions in us. Now, at 4 and 5, our little ones already look forward to Sunday morning pancakes, the ones I remember the smell of waking up on Sunday mornings past. You don’t need a 20-ingredient recipe to show mom you care: plan a local brunch and we’ll show you the way.
This recipe is sweet and savoury; feel free to serve with fresh berries and whipped cream if you feel the urge. For more recipes and ideas go to www.neverenoughthyme.ca and check out our blog.  Happy cooking!
Ingredients such as eggs, apple smoked bacon or sausage are available at Stemmler’s, while Martins Family Fruit Farm  can supply you with Red Prince or honey crisp apples, sweet potato and local maple syrup.



  • 2 cups milk
  • 6 eggs
  • 4 tablespoons butter, melted
  • 2 cups all purpose flour
  • 2 tablespoons of sugar
  • 2 teaspoons of vanilla
  • vegetable oil

Whisk eggs, milk, and melted butter together, add the flour, sugar and vanilla. Whisk until smooth. Place in refrigerator for approximately 1 hour or make the night before. Bring the crepe batter up to room temperature;
Preheat teflon crepe or sauté pan on med-low. Brush pan with vegetable oil, ladle crepe batter into pan. This will make a very thin pancake once golden on one side flip to other side.

Garnish for the crepes


  • 1 medium sweet potato cut into matchsticks
  • 3 honey crisp or red prince apples
  • 1/4 cup pecans
  • 5 sprigs of thyme remove leaves
  • 2 tablespoons soya oil
  • 1/2 tablespoon maple vinegar or balsamic
  • 3 tablespoons maple syrup
  • Sea salt and cracked pepper to taste
  • 4 oz crumbled goat cheese


Peel apples, cut into 4 wedges and remove the core, each apple should be cut into 8- 12 wedges depending on size of apple;
Place on parchment-lined baking tray with sweet potato and pecans;
Drizzle with maple syrup, soya or olive oil, season with salt and pepper;
Bake in preheated oven at 375 F until tender.
To assemble the dish, fold crepe in half and then in half again, to create a cone or triangle shape, do this for 3 crepes. Add apple and vegetable garnish to the top and crumble on the goat cheese. Serve with a side of bacon or sausage. We suggest the apple smoked bacon found at Stemmler’s. Drizzle with maple syrup and celebrate each other.
Happy Mother’s Day.


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