For breakfast today I made crêpes, from scratch, because I’d been thinking of them for several weeks. One of my daughters gave me the recipe back in 1993, and I have no idea where she got it. The crêpes are easy to make and taste a lot like the ones we bought on street corners in Paris.
Easy Crêpes (Makes 6 large or 9 small ones.)
2 cups milk
¼ tsp vanilla
1 cup flour
butter for the pan
toppings: butter, sugar, cinnamon, jam, Nutella, sliced bananas, apple or cherry pie filling, etc.
Put a nonstick skillet on medium heat and let it get warm while you combine the eggs, milk, salt, and vanilla, Mix well. Stir in the flour. Put a pat of butter in the pan. Add about ½ cup of the mixture and tilt pan to spread into a large circle. Cook for a few minutes until nearly dry. Turn the crêpe. Cook another two minutes or so. Place on waxed paper, covered with a towel, in warm oven. To serve, butter the crêpe and add topping(s) of choice. Fold and eat with hands.
This morning, I made a third of a recipe because I was the only one at home, because it’s easy to divide this recipe into thirds, and because a freshly made crêpe is the best! (I used 1 egg, 2/3 cup milk, 1/3 cup flour, etc., and made three crêpes.) While I was making them, it occurred to me that if one crêpe satisfied me, I would save the other two for another day. But I was hungry, so I would wait and see.
When they were done, I spread a crêpe with butter and white sugar—my favorite way—folded it into eighths, and took a bite. Yum. I could taste the crêpe, the butter, and the sugar mingling together. I ate mindfully and then got distracted by how mouthwatering the folded crêpe looked. I should take a picture for my blog, I thought. No, I countered, that would mean finding a colorful plate, and by that time it’ll be cold and not as good. From there, my mind wandered to my list of things to do today, and the next thing I knew, the crêpe was gone.
Although I had set placed a jar of jam* on the table, I chose butter and sugar for the second crêpe as well and savored the first mouthful, but I didn’t think about my hunger signals. Instead, I ruminated about a proofreading project I had done for a friend yesterday, wondering whether I had been too honest or too complimentary, and the crêpe disappeared.
With no hesitation, I spread jam on the third and last crêpe. All I can remember is the initial bite, because my mind was racing ahead to the next thing on my agenda. After the dishes were rinsed and put in the dishwasher, I realized my tummy was plum full, a little too full. In hindsight, two crêpes would have been just right. But they sure were delicious—what I tasted, anyway!
*Trader Joe’s Apricot Jam