I Can Make Crepes

Big things are happening in the Jumbo Empanadas kitchen right now. One of those things is relocating kitchens entirely. I am finally getting out of my awful apartment, which is something I’ve been meaning to do for the past 9 months, (since the day I moved in actually). I’m not just changing apartments though, I’m leaving the city completely. This has been a difficult decision for me to make because I really do like Toronto. I like my friends here and the markets and the restaurants and the variety of things to do for entertainment, heck I even kinda like my jobs, (cause my coworkers eat my baked goods and say nice things about them, flattery will get you everywhere). I like all of those things and I will miss them dearly so why on earth am I moving, and hours away at that? It’s a question I’ve been asking myself daily, but hopefully the end will justify the means and the move will turn out to be a good thing.

As much as I will miss Toronto, there are a few things that I will be happy to be rid of and even happier never to see again. I will not miss Ozzy, (who invited me to come over for a nightcap of wine cooler from a 2L plastic jug) or The Landlord, (who doesn’t know the meaning of the phrase ‘illegal entry to a residence’) or my crappy apartment, (that has no windows in the kitchen, thus leaving it in eternal darkness). I will not miss being woken up at 4am by Ozzy as he sings along to Journey or Pat Benetar being played at full blast. I will not miss The Landlord’s junk collection that clutters the common hallways, walls and backyard of my apartment and includes things like Jesus statues, teddy bears and 3 legged chairs. And I will not miss an apartment that has a front door that opens into the bathroom, frosted windows with bars on them and fuses that blow if more than 2 appliances are running at once.

What does all of this have to do with crepes? Nothing, but I just thought I’d let you know I can make them and they’re especially good with whipped cream, strawberries and nutella.

Easy Crepes (From Bon Appetit, June 1998)

1 1/3 cups whole milk, room temperature
1 cup all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon salt

Nonstick vegetable oil spray

Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.

Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)

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Crepes