I'd like to consider this a breakfast that is simple yet special. A meal that was made by Benjamin and devoured by Anderson and me. It's something I'd like to suggest he make again soon, but then again let's not put another list on the man's 'to-do's."
Nesting has hit me pretty hard recently and with furlough days coming to a close (Praise the Lord!) our projects are growing it seems but our days are dwindling. As one of Benjamin's co-workers said at the news that the furlough wouldn't last as long as we had expected, "Great- first they take my money, then they take my vacation." In all reality we have enjoyed having Benjamin home each Friday but the cut to his paycheck has been rough.
This breakfast doesn't require any fancy ingredients yet tastes altogether fancy. I highly recommend trying them out- I know I want to perfect them!
Recipe thanks to Lucinda Scala Quinn's Mad Hungry
Ingredients You'll Need
- 3/4 cup flour
- 1/2 teaspoon coarse salt
- 1 teaspoon baking powder
- 3 eggs
- 2/3 cup milk
- 1/3 cup water
- 1/2 teaspoon vanilla
- unsalted butter for the skillet
1. Preheat your oven to 200 as this recipe can take some time to do all the crepes and you'll want to keep them warm before you serve.
2. Place the flour, salt, baking powder, eggs, milk, water, and vanilla in a blender and blend until smooth. The batter can be made and refrigerated up to a day ahead which is nice for when you want things ready the night ahead.
3. Heat a skillet and coat it with butter then gently pour 3-4 tablespoons of the batter in, swirling to coat the bottom of the pan. When the edges start to pull away and turn golden flip them with a spatula. Cook about 30 seconds more and you're done!
4. Place the completed crepes on the platter in the oven as you go and complete until finished with the batter. Top with powdered sugar, jam, or maple syrup if you like and enjoy!