Sundays are always a “little Easter.” A time to indulge and revel and rest.
We try to make this true, but especially during Lent. The road gets long, you know?
The kiddos have become mindful of this fact his year and for the last 2 Sundays, have begun to plan their Sabbath with great detail beginning early Saturday morning.
This last weekend, the decision was made (by them) that Sunday would begin with crepes for breakfast. They mentioned it several times with one final “Remember to make crepes in the morning!” from Philip as he trotted off to bed. I rolled my eyes and whispered to Jac, “I doubt that’s going to happen.”
Because, I don’t know about you, but our Sunday mornings are just a tad hectic. What with clothes to iron, shoes to find, hair to comb ALL AT ONCE. The mad rush to get to Mass on time and with clean faces is always present. Therefor, I think it best to stick to cereal for mornings such as those.
Jac had other plans on Sunday.
When I got out of bed, he had a stack of crepes piled up and all 4 kiddos were chatting around the table, anxiously awaiting their breakfast.
I set to work with the decorating: Nutella and sprinkles for Philip – rolled, please. Nutella and sprinkles for Max – folded authentically, Nutella, sprinkles, blueberries and whipped cream for Tess. And keep ’em comin’, Mom!
I am happy to note that it was Ellie’s first taste of crepes (with Nutella, of course). While I wish her godparents had been on hand for such a happy occasion, we did capture the moment for posterity. She fed the first two bites to Monday and then, when she finally put a piece in her mouth, she lit up like a Christmas tree and demanded “More!!!”
JAC’S RECIPE FOR CREPES (a la Joy of Cooking)
1 c. all purpose flour
1 c. milk
1/2 c. lukewarm water
4 large eggs
1/4 c. butter, melted
1/8 tsp. salt
3 Tbsp. sugar
Pour all ingredients into blender and mix until smooth. Cover and let stand for 30 minutes or refrigerate for up to 2 days.
To cook, heat a non stick omelet pan over medium high heat. Spray pan lightly with butter spray. You will know the pan is warm enough when the butter begins to color, but before it starts to smoke. Ladle in about 1/4 c. of the batter to thinly coat the bottom of the pan, rotating to get an even layer. This should be very thin – if you have too much, pour the excess back into the batter. Cook the crepe until it bubbles and the bottom is lightly browned. Turn the crepe with a spatula or your fingers. Cook on the second side until browned, but not evenly. Slide the crepe out of the pan and onto the plate.
Slather with Nutella or topping of choice, roll like a burrito and enjoy!