When Court was a little boy, one of his favorite breakfasts was crepes. They weren’t fancy or difficult – maybe not even worthy of being called crepes. I would mix flour and milk and eggs and a bit of oil, pour a couple of tablespoons into a hot pan, roll the pan around until the batter covered the bottom, and let it cook. A little butter and cinnamon sugar, roll them up, hand them to Court to eat. He would literally consume them as quick as I could make them.
I thought about crepes yesterday because Bill and I joined Bec and her son Erik and his kids Mackenzie and Carter at a Food Truck Festival in Scottsdale. We walked around and walked around. There were somewhere in the neighborhood of 60 or 70 different trucks. And out of all those options, Bill chose crepes.
I would never – not in a million years – choose crepes. I don’t hate them. But when I’m surrounded by options like barbecued pulled pork or street tacos or lobster mac and cheese, there is no contest.
But he chose crepes. Of course, he chose crepes smothered in Nutella and bananas, with a dollop of whipped cream and called it lunch. But he chose crepes.
I was reminded of a time this past past summer when I took Addie, Alastair, Dagny, and Maggie Faith to a movie. Afterwards, I offered to take them to lunch. Would you like a burger, I asked. Or maybe some Mexican food? How about some barbecue? As they were pondering, we passed a little kiosk selling homemade crepes.
“Voila!” they all said. “We want crepes.”
(Well, they didn’t actually say voila.)
So crepes it was. Of course, much like their grandfather, their crepes included strawberries and bananas and Nutella and whipped cream. They were hot and sweet and delicious. As we sat at an outdoor table eating our crepes, I looked up at the building towering over us. It happened to be the building in which Court works. I wondered to myself whether or not he ever ate these crepes for lunch.
I later asked him and he admitted he didn’t even realize there was a kiosk that sold crepes that he could see from his window. I think he’s moved on from crepes to huevos rancheros.
When we were in northern France during our big adventure in 2008, we were in a town called Dinan in the Brittany region. Before we would ever move to a new area, I would judiciously study my Rick Steves Guidebook. The Brittany region of France is famous for (among other things) their wonderful crepes. And so, when in Rome (or France)…… I looked back at my blog entry for that day way back in 2008 and discovered that Bill had a crepe that included bacon and mine had scallops, leeks, and cream. Ding, ding, ding. I won!
The recipe I prepared for Court’s breakfast crepes came from my sister Jen. Therefore, the buttery-stained handwritten recipe card calls them Aunt Jennie’s Crepes. Here is her simple recipe…
Aunt Jennie’s Crepes (makes 18)
1 c. flour
1-1/2 c. milk
1-1/2 T. oil
¼ t. salt
Mix ingredients until smooth. Spray a small pan with Pam and preheat. When the pan is hot, drop 3 T. of the batter into it. Roll the pan around until the batter covers the bottom. Cook until light brown. Using a fork, turn the crepe over and finish off.
Remove from pan. Smear with butter and sprinkle liberally with cinnamon sugar. Or smear with Nutella and add bananas or strawberries. Or whatever else strikes your fancy. Call them breakfast or an after-school snack.
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