Maybe it wasn’t the best idea to leave nearly 5 weeks of vacation for the end of the year, but that’s the way it turned out. So, after a long-ish Thanksgiving vacation just a couple weeks ago, we are now both officially on vacation for the rest of the year!
To ring in the vacation season, I made crepes this morning. They’re SO YUMMY! If you now have a craving, you can find the recipe in this previous blog post.
I hope I can decompress a bit in the coming week or so. But as much as work can seem to mess with my life and mindset, I really have nothing to complain about.
My mind this week is especially on family members that are experiencing real challenges. My sister-in-law is in the hospital recovering from surgery to treat recently diagnosed breast cancer. She is a strong woman, though, beating her first bout with cancer several years ago. One of my uncles recently was diagnosed with cancer as well a few weeks ago, and is preparing for surgery. Another uncle is dealing with long-term health issues as well.
So, today I’m sending thoughts and prayers their way, and starting this vacation acknowledging how very blessed I am — and celebrating with crepes.
While reading my daily batch of news and blogs this morning, I came upon a blogpost that left me with an unshakable craving for crepes.
So I pulled out Joy of Cooking and whipped up some batter. It has to sit in the fridge for a bit, so by the time Monte gets up we can have crepes for breakfast.
Yum. Can’t wait.
If you, too, would like to make them, and don’t have a Joy of Cooking, here is the recipe:
Basic Sweet Crepes (makes about 12 7 1/2″ crepes)
Combine in a blender or food processor until smooth:
1/2 c all purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 Tbsp unsalted butter, melted
1 1/2 Tbsp sugar
pinch of salt
Pour batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand for 30 mins or refrigerate up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.)
Place a nonstick or seasoned crepe pan over medium heat. Coat with a little unsalted butter.
Pour about 1/4 cup of batter into pan and swirl pan to distribute evenly. Cook until top is set and underside is golden. Flip with fingers, fork or spatula. Cook other side and remove to warm plate or wax paper, if you want to stack them to freeze and save for later (for up to a month).
I like to eat mine with a little powdered sugar sprinkled on top.