#130 – Bean Soup & Crepes

hosted by Laverne Diede & Rhonda Fitterer

Bean Soup

  • Ham Bone
  • 3 quarts water
  • 2 cups dry northern beans
  • 1 1/2 tsp garlic salt
  • 4 cups water
  • 1/2 tsp salt
  • 6 – 8 oz. wide egg noodles
  • 1 Tbsp. paprika
  • 1/2 – 1 cup heavy whipping cream

Place ham bone, water, beans and salt in a large crockpot; put on low heat for 6 – 8 hours or until beans are soft. Remove ham bone, cut ham off bone and put back into crockpot. In a separated 3 quart kettle, bring 4 cups water and salt to a boil; add egg noodles. Cook noodles until they are still a little firm. Transfer noodles and water to crockpot; add paprika and cream.


  • 2 cups flour
  • 1/2 tsp salt
  • 4 eggs
  • 1 cup + enough milk to make batter thin
  • 1 1/2 cup sugar
  • 2 tsp cinnamon
  • 1 Pint of heavy whipping cream

Combine all ingredients in a large mixing bowl. Pour enough batter in a large skillet to cover the bottom of the pan, usually a small ladle will be plenty. (The batter needs to be thin, add extra milk if needed). Lightly brown on each side, about 2 -3 minutes per crepe. Batter will make about 10 -12 large crepes.

In a separate bowl, combine sugar and cinnamon. Sprinkle crepes with sugar mixture and roll up and place in large casserole. Once all crepes are in casserole, sprinkle a little of the sugar mixture on top along with cream. Can heat in microwave 3-5 minutes or until cream is bubbly or heat oven to 375 degrees and cook for 10 minutes until bubbly.


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