august 9, 2009

Celebrating our wedding (not marriage) anniversary.
Breakfast.
Chris made crepes using the recipe his grandmother would always turn to (from Fannie Farmer):

Crepes

2 eggs
1 cup (skim) milk
pinch of salt
1 cup all purpose flour
Fillings: blueberry jam, Meyer lemons, sugar

Beat eggs, then beat in milk, flour, and salt. Cover and let stand at least 30 minutes. Heat crepe pan, add small amount of butter, spread around with paper towel, ladle in several tablespoons of batter while tilting pan so batter runs to edges. Cook until bottom is lightly browned, then flip crepe (bonus points for doing so only with wrist action) and cook for about a minute (until crepe releases easily from pan). Serve hot. We ate these with either blueberry jam or lemon and sugar. Add fillings, roll, then cut and enjoy! While one eats, the other cooks the next crepe.
Then onto anniversary lunch and dinner.






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