It's no secret I have a love affair with breakfast. When I was a little girl my mother used to make crepes. I loved those mornings. They felt special, as if to say, "this day is meant for something fruffy-- it is going to be a day too good for cereal."
I've been feeling a little worn thin lately. I guess there are spaces of time when it you just have to give more, where personalities and circumstances make everyone around you somewhat of a taker. I'm happy to do it, but it can wear a girl out. Oh, and I miss my mom. She was always a giver.
I made crepes yesterday morning (as I often do). It was my attempt to start happy, to start again, to anchor myself to a little message of love that my mom used to put on my plate. And even if I wasn't going to eat them-- it did me well to make something pretty.
These are by no means authentic or overtly french...but something about them just feels indulgent. Here's how we make them.
This is my favorite recipe. I mix it up in the blender and usually have to make 2 batches one at a time. I use lots of butter or spray oil to make my 10" pan non-sticky. The burner temperature is crucial. You have to fuss with it a little bit-- somewhere between medium and medium low. I just pour the batter into the pan, swirl to coat the bottom, and then flip it like a pancake when the edges are all bubbly.
It's good to have some helpers in the process. I usually assign someone to the jam and sugar station so I can go back and pour batter in the pan for the next crepe. My people are not patient about these! I have to crank them out. I'm not kidding! They are literally waiting in line with their plates in my kitchen.
Slather butter all over and warmed jam down the center.
Fold the sides over and sprinkle with powdered sugar. (We keep powdered sugar in a parmesean cheese sprinkler jar thingy.)
There you have it. Yummy as can be. Just ask Hannah. She ate 4!
I made use of the discarded egg whites and scrambled them up for myself. Not quite the same...
