Tuesday, March 31, 2009

and then there were crepes.

How we spend our days is, of course, how we spend our lives.—Annie Dillard

Remember that list of resolutions I made? I finally made crepes from scratch last night—why oh why didn’t I do this sooner? They’re every bit as easy as pancakes, but are 100 times more fun. (Sorry, pancakes. You know we’re still friends.)

And I’ve only ever had crepes with my closest friends and always under the best circumstances. Not a bad crepe memory in the bunch. So, cheers for reminiscing, for a fantastic dinner, for the first strawberries of the year, and steaming hot crepes.


how lovely are we?


yum, yum, yum.

And now I want crepes all the time…—jl

... and just in case I’m not the only one, here’s the recipe—my mom clipped it from a magazine ages ago, so I’m not sure where it came from. But it works, it’s quick, and it’s gorgeous.

Basic Dessert Crepes:

Combine and beat until smooth:
  1 cup all-purpose flour
  2 tablespoons sugar
  1/4 teaspoon salt
  3 eggs
  1 1/4 cups milk

Add 1 tablespoon melted butter, lightly stirring into batter until well-blended.

Heat a 6-inch skillet slowly (or our massive griddle, to 350 degrees); butter slightly. Measure 3 tablespoons batter into skillet; quickly tilt skillet until batter covers bottom. (Or, for me: dump plenty onto the griddle, do not tilt as this would cause serious burning, and name all the shapes you create. Why do I always end up with Australia? I always make at least one Australia.)

Cook 1 to 2 minutes, until crepe browns on bottom; turn, and cook 1 minute longer. Stack on plate, or, if cooking for others, watch them disappear and listen for the cries of bliss…

Posted by Jenn Langefeld on 03/31 at 09:48 AM
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