Well, friends, I hope you have had a wonderful weekend! Saturday was Tom and my eleventh wedding anniversary! Eleven years! We had a wonderful afternoon, poking around antique stores and thrift shops, then dinner out, all while my mom watched the kids. It’s so nice to have a grandparent who lives in town… what a blessing for the kids to have her near.
Today you are all in for a treat! Katy Dill from the blog No Big Dill is sharing a meal with us, and I’m not gonna lie, I think this may be my favorite of the whole series. Speaking of series… this whole month of March, Katy is hosting a blog series called Once Upon a Thread and it’s simply amazing, you must go read each post. Just look at this jacket she created based on the classic children’s book Harold and the Purple Crayon:
Need I say more? If only some of that would rub off on me! Now here’s Katy!
Hello Southern Institute readers! I am thrilled to be invited over to Jenny’s place for the day!
Choose Your Own Adventure: Sweet or Savory Crepes
Mealtime around our house is always an adventure, with the inevitable spilled beverage to the voiced opinions of what is not liked on the table. With 5 little girls with 5 different culinary palettes, let’s be honest: it’s hard to please everyone. And usually I don’t. But when I am in a particularly beneficent mood, I will make crepes for the miniature masses. Do you remember those books, Choose Your Own Adventure? I loved those as a kid. We all love choices, right? Which is why crepes are such a crowd pleasing option. My caveat: everyone has to have at least one savory (to get their protein and vegetable servings) before going on to the sweet!
I have tried several different recipes, but I always come back to Julia Child’s recipe for crepes. One of the great things about crepes is you can make a couple batches of batter in the morning (or the previous evening) and stick it in the fridge, ready to use!
Blend until mixed, you may have to scrape down the sides and blend a bit more. Nobody likes lumpy crepes
I get two nonstick pans going on medium (I set my stove on 4) heat for my crowd, doesn’t matter that they’re not the same size. When they’re heated up, add a bit of butter, or just rub the whole darn stick around until it’s covered. If your butter turns brown immediately, your pan is too hot.
Next, and you don’t have to be ambidextrous to do this, but it does take a bit of coordination. Pour a bit of batter into your pan with one hand and swirl it around with your other, to make an even circle. You just want your pan coated, so it’s not a huge amount you pour in. If you end up with a heavy mass, you’ve added too much batter. It might take a single trial run, but they’re really quite simple to make. When the edges of the crepes have pulled away from the pan and it’s got some color, flip it, or some people don’t mind it cooked on just one side. I’m a doubled sided girl
Filling it is the fun part. Put in what you like! I chop up and saute asparagus, caramelize some onions, anything that sounds appealing. Once I’ve flipped my crepe, I add some provolone cheese immediately so it can get melting. I also add some thinly sliced peppered turkey and then my veggies and a bit of oregano. Easy peasy.
And don’t forget course two! On our sweet crepes we like fruit: bananas, raspberries (frozen or fresh), strawberries, blueberries and homemade chocolate sauce or fruit sauce…and maybe some freshly whipped cream.