Crepes with Jam

Today I fulfilled a dream. I flipped a crepe in a pan by tossing it in the air! Oh, believe me, not all of it was pretty. There was some massive cleaning of burner, pan, and stovetop required after the first few tries. But it was worth it. Also, I did it in an lovely apron Will’s mom brought me back from her trip to France that says “La maitresse de la maison c’est MOI” (The master of the house is ME) which made it even more awesome.

There was a movie (whose actors, name, plot, and all other scenes seem to escape me) where someone was trying to flip a crepe in a pan and kept messing up. And their kitchen mentor said, “Your not doing it with enough guts!”

Sure enough, that was the answer. It requires, guts, cajones, gusto! It is a case of commitment, I suppose. If you do it properly there are only two possibilities. 1) A giant mess 2) Success! It could go either way. But the surefire way to not have any success is to do it half-heartedly. This must be some metaphor for life or something.

CREPES (recipe for Crepes by Katherine Martinez who adapted it from Better Homes and Gardens Cookbook)

Serves 2-4 people (depending on how hungry they are!!! 2 for a big breakfast, 4 for dessert I’d say)

Ingredients

• 2 eggs
• 1 cup flour
• 1 cup milk
• 2 tablespoons of melted butter (plus more for oiling the pan)
• dash of salt
• dash of vanilla or a bit of vanilla bean

Recipe

1. Mix flour and eggs as well as you can.  Slowly add 1 cup of milk, whisking to eliminate lumps of flour.  Add butter, salt, and vanilla.  Whisk to combine.
2. With a medium skillet over medium-high heat, melt a small bit of butter to coat.  Pour 1/4-1/3 cup of crepe batter, and tilt the pan to coat the bottom.  Cook until golden, then flip.  When the second side is done, spread a small bit of butter over the crepe.  Fold or roll crepe and place on plate.  Repeat with remainder of batter.
3. Lightly dust the crepes with powdered sugar, and drizzle with warm strawberry syrup (or your favorite topping).  Eat all of them!!