This week is exam week at school, and things are starting to get crazy! My desk is covered in flashcards, textbooks and binders. I’ve been wearing yoga pants for so long that they may or may not be part of my skin. My hair coils into my signature “messy ballerina” bun… without an elastic. I hope you all who have been through exams can sympathize.
|my desk at the moment|
On Sunday morning, I decided to take a deep breath and have a nice, leisurely breakfast with my family. Sometimes, I find I just really need a good break (not one of those “spontaneous” hours spent on Pinterest when I should be researching the Hundred Years War…).
|the infamous bun|
I needed something quick (I didn’t have all day to wait for dough to rise or the oven to preheat), and I wanted something luxurious (scrambled eggs ‘n ketchup wasn’t gonna cut it). Crepes were the solution. I have been experimenting a lot with brown butter recently, and can’t get enough of that rich, nutty flavor! These crepes have no added sugar, but are full of nutty flavors from that brown butter and some whole wheat flour. Oh, and the batter whizzes together in the blender in seconds.
My favorite way to eat crepes is with a big dollop of Greek yogurt, some strawberry jam, and some fresh berries. I could roll up and eat hundreds of these.
What do you like in your crepes?
the butter in a medium frying pan and cook the butter until the foam has
subsided and there are little brown bits floating. Put all of the ingredients including the melted butter into a blender and blend for 30 seconds. You can make the crepes now, or pop the batter in the fridge and make them another time. When you’re ready to make them, use a tiny bit of butter to grease
the frying pan and wait until the pan is starting to smoke, then turn
the heat down a little bit. Pour a small amount of batter into the pan
and swirl to spread the batter evenly. Flip when browned and then when ready, take out of the pan. Serve with sweet or savory toppings (recipe ideas to come!)