When your one work week flows directly into another work weeks without any breaks, it’s hard to find the drive to cook and to even eat well. During those weeks, my kitchen becomes a cornucopia of pizza boxes and takeout containers. These past two weeks have been tough with my life revolving mainly around working and sleeping, with very little in between. But despite the very busy schedule, I feel like we did well over this time stretch as far as cooking goes. I won’t like, there are still containers from sushi and occasional pizza box, but definitely an improvement over our usual fair.
I work with some wonderful people, and they have been very encouraging as far as the blog goes, which goes a long way during the very busy weeks and actually got me into the kitchen more. I’ve cooked up a few things and still working out the kinks with certain recipes but, I promise, there is good things to come from all this.
I think I’ve mentioned before that my ideal meal is the one that uses few ingredients that I can usually find in my pantry, takes no more than half and hour, and looks and tastes like a meal that you have been slaving over for hours and hours. It works most of the time, and you can make very delicious dishes in no time at all. However, every once in a while, I like to really spend the entire day making something and experimenting. These crepes were just that.
I had a free day a couple of weeks ago and decided that it’s going to be my kitchen experiment day. I wish I took some pictures of what my kitchen looked like. There was not a single empty counter. Cupboards open, spices out, things boiling on the stove top, something baking in the oven, floor covered in flower, sink overflowing with dishes. After my day of experimentation, it took another day just to clean it all up. Luckily, my better half is always there to help, especially if there is promise of food along the way.
Now, as far as crepes go, I am a complete crepe snob. And I don’t mean that I like fancy crepes, quite the opposite in fact. I grew up in a household where crepes were made in enormous stacks for various holidays and more often than not, served with just sour cream and some sugar. There were fancier variations, but in my family, a crepe is just that, something quick and simple. I do enjoy a nice crepe stuffed with all sorts of ingredients, but to me, that’s not a crepe, that’s something else; told you, a snob. So I am not sure what inspired me to make these crepes, as they are so far from what I would normally make. I won’t lie, this was fairly labour intensive, but mostly because I had to go through a few variations before I got it just right. The result surprised my boyfriend and me. I never thought that this experiment would be so successful that I’ve made these more than once already.
Just remember, with the crepes, you need to have patience and do not despair if the first couple do not turn out. Just keep at it and in no time you will get a hang of it. I remember my grandmother, who has been the crepe master, would always say the first crepe is just a trial.
I also do not believe you need any fancy equipment, or a crepe pan. You can make crepes on any regular non-stick pan that you have handy, and the smaller the pan, the easier are the crepes to make, especially if it’s your first time.
I hope you try these out. They have turned out so perfect. Not very sweet and the flavours complemented each other in ways I could not have predicted. Drop me a line if you’ve given these a try or had any technical issues and I would be happy to trouble shoot! Happy weekend everyone!