Guess What I Made?

As has been the case in recent years, time seems to be just zipping by. As usual, I haven’t cooked much. But I did cook a tasty dinner recently.

And true to form, I made crepes. Again. Yes, I’m one of those boring and predictable types.

At least I made a savory version, too, this time.

I pretty much stuck to the same recipe and directions as last time, except I made a mistake this time around – I poured too much batter into the frying pan. And since I made all the crepes at once, they were all relatively thick and not as light as last time. I won’t make that mistake again.

Ingredients:

• 1/2 cup milk; 1/2 cup water; 2 eggs; 1/4 tsp. salt; 1 3/4 Tbsp. melted butter; 1 cup flour

Directions:

1. Whisk together milk, water, eggs, salt, melted butter, and flour until smooth.
2. Over medium heat, pour about 1/4 cup of batter into a lightly oiled frying pan while slowly moving the pan around in a circular motion to spread out batter evenly.
3. Cook crepe for about 3 minutes until the bottom is lightly browned; Turn and cook the other side and then serve hot.
4. Repeat steps 2 and 3 to make another crepe.

Let’s get on with the proof.

For some reason, I starting whisking with a spoon.

Hey self, use a whisk to whisk.

Much easier to whisk with a whisk. Go figure.

Too much batter.

Nutella, jam, banana, and mint leaves.

The sweet version.

Dang good. The bananas this time around made it much better.

Switching gears to the savory version now.

Chives, cheddar cheese, and mushrooms. We do love TJ’s.

Grated cheese and chopped chives.

Chopped mushrooms.

It took so long for me to cook, fry, grate, chop, and plate. It went from light to dark outside. Hence the poorer picture quality.

This savory version also hit the spot.

Nom nom nom…

Thank you for the approval sign and your patience, as I did take a long time in making these crepes. I’m confident I’ll get quicker in the kitchen as I cook more. Oh, and the toddler in the background was busy that evening practicing the craft of making snowflakes out of cutting paper.

I was quite happy with how the sweet and savory crepes turned out. But as I’ve stated, I’ll certainly make the crepes thinner and lighter next time by using less batter when frying.

Hopefully I’ll cook a bunch of different meals before making crepes again. But who am I kidding? I’m a creature of habit; plus, I really, really, really like the sweet version.

Always Grateful,

~Andy

Related posts:

1. First Go at Basic Crepes