Creepies
Don't worry, this isn't another post about bad dreams. "Creepies" is just Drew's preferred pronunciation for crepes, that most delicious of French foods.
I've always been a little hesitant to try my hand at crepes. Maybe because we don't have the greatest nonstick pan in the world. Maybe because they seem so delicately stretchy and far beyond the realm of my pastry skills. Maybe because I actually sat through a crepe-making class once and the girl led me to believe a Kitchen Aid mixer was a dire necessity for crepe perfection. Or maybe just because I figured my distaste for following recipes exactly would likely destroy such a finicky dessert.
But as it turns out, they aren't that finicky at all. Any old nonstick pan will do, and crepe batter is very conducive to additions - sugar and vanilla extract for sweet ones or herbs and spices for savory ones.
We've been using this basic recipe, and it works like a charm. The best part is that crepes for dessert usually means crepes for breakfast, since leftover batter saves well in the fridge until the next morning.
Add some whipped cream, strawberries, and Nutella, and you have a birthday cake/dinner/dessert/breakfast fit for a French queen. And us. We really like them, too.
I've always been a little hesitant to try my hand at crepes. Maybe because we don't have the greatest nonstick pan in the world. Maybe because they seem so delicately stretchy and far beyond the realm of my pastry skills. Maybe because I actually sat through a crepe-making class once and the girl led me to believe a Kitchen Aid mixer was a dire necessity for crepe perfection. Or maybe just because I figured my distaste for following recipes exactly would likely destroy such a finicky dessert.
But as it turns out, they aren't that finicky at all. Any old nonstick pan will do, and crepe batter is very conducive to additions - sugar and vanilla extract for sweet ones or herbs and spices for savory ones.
We've been using this basic recipe, and it works like a charm. The best part is that crepes for dessert usually means crepes for breakfast, since leftover batter saves well in the fridge until the next morning.
Add some whipped cream, strawberries, and Nutella, and you have a birthday cake/dinner/dessert/breakfast fit for a French queen. And us. We really like them, too.
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