This Tuesday, Brian and I celebrated our second anniversary. Celebrating on Tuesday equated to attending class until 11pm for me and dinner with his mom and siblings for Brian. We were aware of this absent anniversary day, so we celebrated last Friday. We dined at a restaurant called MK; it proved to be completely out of our league, but the food was incredibly delectable. Knowing it was our anniversary they treated us like big shots—presenting us with a complimentary appetizer of swordfish, an extra dessert, and even an exclusive visit from the Chef. A small vacation could have been voyaged with the amount of money that was spent on dinner. But, the two-and-half-hour food journey was trip enough for me! Fine dining happens just once every two years for us, despite Brian telling the MK wait staff we would soon return. I will try to make up for it by cooking simple gourmet treats at home.
In class this week, crepes were on the practicum syllabus. I was not particularly interested in this skill, thinking the technique would be well beyond my abilities. I was thrilled and surprised to find out that I rocked the crepe! This French classic is the type of dish that can make an impression—I suggest sharing it with your sweet one! I took my new technique and paired it with an obvious old classic—Nutella, but you can certainly add any type of filling.
Crepes
2 Eggs
pinch of salt
pinch of sugar
2/3 Cup flour
1 cup of milk
butter to coat the pan
First crack the eggs into a large bowl. Add the salt and sugar and then whisk together. Add the flour and whisk again. Finally add the milk, add until the batter is light and thin (add more milk if needed). Heat a small nonstick pan; fold up a paper towel and pick up a small piece of butter—rub to coat the pan. Use a ladle to add the batter into the pan; lift the pan and swirl the batter. As soon as the edges start to have some “give,” use a spatula to lift and flip the crepe. Crepes cook very quickly, so be ready to flip. Cook the opposite side for 15-20 seconds. The crepe should be soft and pliable. Fill the crepe and serve immediately, or save to reheat.