Crepes for Cranky Mom

The new year celebration is now over.  The Rose Parade was beautiful and football games exciting. It is now back to reality.  Today we will take down our Christmas decor and pack them away for another 11 months and it will be very sad.  I have been spoiled with 5 days off of work and next week will feel tremendously long. Starting Monday it is back to school, volleyball practices and prepare for traveling tournaments next weekend, but not before we get through all the laundry and housework this weekend.  (Let us not forget the homework assignments that have sat for a week and a half that also need to be done before Monday!)  I am already starting to feel my crankiness set in...

Before I realized all of this though, yesterday we spoiled ourselves by making New Years brunch items for the family.  My husband and I started off with a quiche and a side of raspberry-cream cheese coffee cake while my youngest daughter wanted to make crepes.  It was a quite a feat so early in the morning, but why not...we only do this once a year.

Theo also approved of the crepes.

She immediately got on her phone and searched out a crepe recipe for us...and found the perfect rendition that took no time at all to accomplish.  Delicious!!

Basic Crepes
Courtesy of Martha Stewart

1 3/4 cups all-purpose flour
1/2 teaspoon coarse salt
2 cups whole milk, room temperature, plus more if needed
3 large eggs, room temperature
2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet    

Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day)   **(I am certainly not that organized to plan out crepes 24 hours in advance.)  We stirred, we poured and we ate all in 1/2 hour and they were great.  Batter should be the consistency of heavy cream; add more milk if needed.

Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.

Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.

**Recommended serving...drizzle with a few drops of fresh squeezed lemon juice and powdered sugar.  Fold and top with sliced strawberries.  (Keep your dog from stealing it.)

One Year Ago: S'More Dip