We had an unseasonably warm winter this year. No real snow until January, really. However, we were pounded with snow for Valentines’ day, and more recently, St. Patrick’s Day (well, technically the day before, but same difference). The snow is still melting, but we are ready for Spring.
Well, you recall what being snowed-in means, right? Comfort food! Cati and I made crepes that morning. It’s a simple and delicious recipe; we use one of those little hand-blenders to mix.
- 2 eggs
- 1 cup milk
- 1 cup flour
- Pinch salt
This quantity of batter makes ~8-9 crepes. Heat a big Teflon frying pan (9“ or bigger) on the stove and heat to med-high. Add a pat of butter to the pan (don’t burn the butter) and pour a ladle of batter into the pan. Cook the crepes until they golden, flip once, then stack on a plate.
The key to good crepes is to have the right filling(s). Some typical fillings we use are Nutella, granulated sugar (with lemon), marmalade, or smucker’s fudge topping. You’d better make plans to go for a jog or break stones at the quarry after a breakfast like this; it’s not exactly Grape-Nuts and skim-milk, y’know. We only eat like this when it snows (note: it’s always snowing somewhere).
For more on our St. Patrick’s day activities, check out G’s website. We all went (clad in green) to The Parting Glass in Saratoga Springs. It’s a sort of St. Patty’s Day landmark (as you’ll see from the crowds). Gabe and I drank a keg each, ok not really, but that explains the last photo in his post.