holy crepes!

i don’t think i told you about my crepes.  i made them a few weeks ago.  and here is their tale.

i had the desire for a pancake breakfast.  but pancakes would not do.  yes, i’m aware of how little sense that makes, but i’m hoping you understand.  you wake up and you think, man i really want some of that creamy doughie goodness, but not the heaviness.  so what’s a hungry person to do?

crepes.

it’s pretty much pancakes, but thinner.  literally.  just add a little milk and water to your batter and it makes crepes instead.  make them one at a time in a frying pan instead of a few at a time on a griddle.

the recipe is a standard, consisting of all-purpose flour, milk, eggs, water, butter, and a pinch of salt.  i won’t waste time and space with the specifics, as you can easily find a plethora of basic crepe recipes all over the interweb.  the cooking part, however, is worth mentioning.

lightly grease a medium (10″) frying pan and spoon in just enough batter to get a thin coat across the bottom (about 1/4 cup).  it’ll take 2, maybe 3 crepes before you get it perfect.  you want it to seem like it’s not enough and swirl it around to create a nice thin layer.  let it cook for about 2 minutes and then flip (making sure the first side is pleasantly browned) and repeat.  layer them between sheets of parchment (wax) paper to prevent them from sticking to each other.

i also happened to have some heavy cream around to whip so that i could serve the crepes with whipped cream and fresh strawberries.  the strawberries are always around so we can have delicious smoothies at any given moment.

so that is that.  i don’t know if any of you were or are intimidated at the thought of making crepes, but if you are, rest assured that it is quite simple.   i do think this particular application is almost better served as dessert, what with the whipped cream and strawberries, but that didn’t stop me.  i say there’s nothing wrong with a little sweet in your breakfast.

don’t judge me.   i’ve seen what you eat.

disgusting.