I'm landlocked this weekend, chained to my computer while I complete RUSA's newsletter. But I managed to sneak out first thing this morning for a 15-mile loop on the Coho with buddies John and Lannis. They do the same greenway loop at the same time every morning. They've been doing it for years. I join them once a month or so and catch up on all things personal and political.
When I got back, Maxi had been down to the grocery store, returning with a quart of strawberries and a free pint of blackberries (don't ask; I never do). She had something sinful on her mind: breakfast crepes. We learned to love them on our two trips to Paris, also known as the "City of Crepes."
Cap'n Ende and his wife Amy inspired us on a mountain weekend with homemade crepes, and Kelly gave me a crepe pan and a cute little crepe paddle for one of the major holidays -- Jan. 6, whatever that one is.
Crepes are quick and easy. Here's our recipe (makes four crepes):
1/3 cup flour
1/2 cup milk
1 tablespoon melted butter
salt & pepper
You simply whisk it all together and pour a small amount (about one crepe's worth, by my calculations) into the heated crepe pan. Each crepe takes about a minute -- or about twice as long as it takes to eat it.
The real magic is in the stuffing. For ours, we used some of Richard Lawrence's honey, Nutella, and fresh strawberries and blackberries.
I made two small lattes and we enjoyed crepes en plein air.
And now, back to the newsletter...