Well, last week was a wash with a sinus infection that had me in low gear for over a week. A week when it was just me and the cat except for one fun dinner with Kelly when she stopped by to pick up her car. And a week when I had big plans to do early spring cleaning that just had to wait so I could get better. So, sorry about not posting. If you're new to "blue skies and a squeeze a lime" after the Indianapolis Star published one of my recipes, welcome. And this is how it goes, I'm just one person trying to find balance and some weeks are just more conducive to writing than others. It makes me super happy to cook, eat and write about it. And then to have people read what I've written and maybe try a recipe? That's just fantastic.
It's Sara's spring break and it's so normal to have her home and have our little team back together. For three years it was just Sara and Mom at home (well, there were more pets then too: Hudson our house rabbit and Whistle our guinea pig) and we had a little routine and it's nice to fall back into it a bit this week. One thing that's always been a given in my kitchen is that if you want a treat, I'm happy to make or bake it just about any time. It's never that tricky to whip something up. A couple of weeks ago, Greg and I had a very healthy light dinner and of course we were looking for a little something a few hours later so I baked my banana oatmeal snack cake. Start to finish in well under an hour. Tonight crepes sounded good.
 |
| courtesy of my food stylist and photographer, Sara |
Apparently the food trucks in Durham. NC (beautiful home of Duke University and my Sara) are full of delights and one of them serves nutella and strawberry crepes so that's what we made. The girls gave me an electric crepe maker two years ago so we made the batter, let it rest about 15 minutes and then warmed up the crepe maker. Crepes are just very thin pancakes. They are easily enough made in a non-stick saute pan on the stove, but the crepe maker is a fun way to do them as a team. There are leftovers and I'm pretty sure I'll have one tomorrow with lemon and sugar. Yum.
Honey Wheat Crepes
1 C skim milk
1/4 C cold water
2 eggs
1/4 C whole wheat flour
3/4 C all purpose flour
pinch of salt
1 T honey
3 T melted unsalted butter
additional 2 T melted butter for pan
Blend the milk, water, eggs, flour and salt together until smooth (a blender or a food processor work well). Add the honey and melted butter and quickly blend again. Let the batter rest for 15 minutes on the counter or up to 24 hours in the refrigerator.
Heat your crepe maker or non-stick saute pan (medium heat on the stove) until water drops dance and sizzle. Brush a little melted butter on the hot pan. Pour about 1/4 C of batter and lift the pan to quickly shift and turn it so the batter runs into a big circle evenly coating the bottom of the pan. (If you have a crepe maker follow the cooking instructions). Cook until when lifted the bottom of the crepe is nicely browned and ready to release from the pan (maybe 2 minutes). Use a spatula and flip the crepe to cook on the other side for another 30 seconds to a minute. The first crepe almost always is a bit of a disaster. It's tasty, but not pretty. Who knows why? Stack the crepes and keep warm until ready to fill and serve. Crepes wrapped in plastic wrap and stored in a ziploc bag will last in the refrigerator 3 days (if you can resist them that long). They are easy to freeze too for a couple of months. Fill and fold or roll to serve.
 |
| ingredients |
 |
I don't have a working blender
so instead, I used my little processor attachment for my immersion blender |
 |
| worked |
 |
| my crepe maker |
 |
| patiently waiting |
 |
| batter rested |
 |
| buttering the "pan" |
 |
| look, I am spreading the batter and yes, I have my pajamas on |
 |
| Sara's crepe filling skills |
 |
| yum |
 |
| still flipping |
 |
| nice crepe picture! |
Comments
Post a Comment