Crepes, a regular on my breakfast table

A little time back I did a post on Crepes (click, for recipe), a great simple dish to put together whether you want a chic dessert or want to given in to a special craving or want to cook something special for your loved one. I didn't seem to get pics on my camera...so they are some on my phone that I haven't been able to transfer yet! But, these seem to have been a regular on my table nowadays. I like them with fruit and honey and fruit of the season as usual is "Strawberry" - am sooo sure you are tired of being snowed down in a pile of strawberries from my blog but they seem to have become my weakness (umm, after Chocolate, ofcourse!).

I would have loved to drizzle this with some icing sugar and chocolate sauce and added a hint of strawberry jam inside the crepes to sweeten the slightly tart strawberries but as you see I have decided to keep it simple... no maple syrup also - only Honey!

Now, a little while back I chanced upon a brilliant blog called What's For Lunch Honey and I have been wanting to participate in the Monthly Mingle forever... it is a great event and gets hosted by a different blogger each time! It helps you meet new bloggers and brings to you a variety of new recipes to feast your eyes on. This month's mingle is being hosted by Maison Cupcake and this blog is a must visit too. Now, when I looked at the Think Pink theme - I was left wondering about what is something that I haven't already created with strawberries this month and I had something like a writer's block and couldn't think of something very innovative. Also, my son seemed to be in a mood of pancakes and I have been trying to be on a so called health trip so thought about re-creating these crepes and they made a perfect Sunday brunch!

Crepes - a miracle food

I know what you are thinking, what's a miracle about this food. I am not talking about healthy miracles but just making this dish and putting it into your mouth will tell you about the miracle I am talking about. Eat it as is or with any topping you want - sweet or savory doesn't take away anything from this. It just enhances the flavors of what you are eating.

My son at this with butter and honey, my hubby with maple syrup, me with the humble strawberry and a drizzle of chocolate sauce and it stood out distinctly... The weather yesterday was just perfect for crepes and brought back tons of memories. I have always battled weight issues ( i.e. me trying to be "my" ideal weight), so when I used to live in New York I would walk to work. I still remember the freezing winters and the smell of street vendors wafting in the air - whether it was bagels and coffee or hot fogs or Lebanese fare or fresh hot crepes... I always tried to stay away from all this. But on special days when I did indulge it was on crepes - with strawberries and fresh cream! And I can still taste the hot crepes and the cooling strawberries and cream...

I would wonder if I would be able to ever make something so heavenly... and I did it. I chanced about a brilliant recipe on La Tartine Gourmande, a beautiful food blog I discovered a couple of days back. It has the most brilliant pictures and recipes. I had to adapt the recipe as I didn't have all the ingredients on hand but kept the flour to wet ingredients ratio the same. And the crepe just seemed to materialize out of thin air... and vanish again as the family chowed down on it as an evening snack and then again for breakfast the next day.

The pictures were taken from my phone and are really grainy, as I couldn't grab my camera fast enough, and will be uploaded soon.

Recipe:

1/2 cup all purpose flour
1/4 cup whole wheat flour
2 eggs
1 cup milk
2 tablespoons fine sugar
a pinch of salt
about a tablespoon of oil
11/2 teaspoon vanilla essence

I took the dry ingredients - added the eggs and gave it a good stir. Then I added about 3/4 of the milk, sugar, vanilla essence and oil and gave it a good whisk but do not overmix as it would break up the gluten in the flour.

I let it sit in the fridge for about an hour. You can use it in 30 minutes. I added the left over milk just before using it.

You heat a non stick skillet and the oil in this helps it come off easily but you can add a dash of butter while cooking.

Pour a couple of tablespoons of batter into the pan and swirl it till you get a very thin pancake spread out till the sides of the pan. Cook for under a minute on each side, drizzle with your favorite toppings or enjoy it plain.

Yes, it's as simple as that!!!!