crepes

I can tell I'm pulling out "of it" a bit because I cooked (real cooking, not mixes or heating up what our new neighbor Marcie brought us for our freezer) two dinners and one breakfast this week.

New kitchen, I like you.
Even though you have dumb tile floors (tile is not my friend because any of my beloved pottery dropped on it has no chance).

Today's breakfast: crepes.

We LOVE crepes.

I favor good berry ones (my crepe is up top there) and feel like I'm extra clever for adding cinnamon because it is extra awesome.
The girls favor s u g a r. Audrey was cracking Nathan and I up when she was explaining to Marian, our food novice, that it's important not to put too much powdered sugar on a crepe. Because her hand is traditionally quite heavy in that regard (check out that baby!). She frequently informs us (every time I suggest a fruit addition) that she only uses white fillings (sugar, coconut, sometimes cream), but today made an exception for mini chocolate chips.
Marian favors cream. She still gets to eat pretty much whatever she wants, though quality of food is starting to get more important as her perfectly enriched formula tube feedings are becoming an ever smaller proportion of her diet.
Taking a clear picture of a baby without using the flash is always a feat. A baby going after whipped cream moves speedy-quick. I eventually gave up :).

We use Jeri's recipe only:

1 c. flour
1 c. milk
1/4 c. sugar
a shake of salt
2 T. oil
1 egg
1 generous splash of vanilla

Mix 'er up super well (I add the liquid a little at a time to the dry ingredients until it's pasty, to avoid lumps, then whisk the rest more quickly; Jeri puts hers in a blender).
Pour 1/3 cup batter in a hot skillet (I use 2 or 3 at a time, non-stick & cast iron, lightly greased for the first crepe), twirl it to thinly cover the bottom and bake (a low-ish medium is perfect on my stove) until just barely browning on the edges. Flip & let the crepe cook a bit on the other side, too.

When I see crepes at the store, they're practically colorless, but I love the crisp edges, so brown them a bit. I like to eat food hot, but also hate the family eating without the still-cooking mama, so I put my oven on 200' & keep throwing crepes in on an oven-safe plate until the whole batch is ready. Then we eat! (also blurry, but too pretty to delete)