A post is forthcoming about my adventures at the Texas Library Association (TLA) conference in San Antonio but, in the meantime, feast your eyes on this:
I arrived home from Texas on Saturday night around 9:00 p.m. Bug was in bed so there wasn't much else for me to do, post-conference, but follow suit. But the next morning? A feast awaited me! Adam and Bug had shopped for all the fixins for crepes!
Home sweet home, indeed.
Shortly after Adam and I married, I bought a crepe maker (similar to this one). Really, there isn't an easier way to make crepes than this. It may not be authentic, but it's accessible and simple and delicious. Not to mention that my crepe maker has lasted me more than 10 years. And I still use the recipe that came with the contraption. Here it is:
1 c. flour
1/2 c. milk
1/2 c. water
1/4 tsp. salt
2 tbsp. butter, melted
Mix in bowl with a wire whisk or mixer, first combining the flour and the eggs, adding liquid gradually. Beat until smooth, add other ingredients. Makes about 16 crepes.
That's the official recipe but you wanna know the truth? I dump every ingredient together, whisk, and start the crepe making. No muss, no fuss.
It's kind of breaking my heart that I have to leave again in a short four days for the IRA conference. But I sure am enjoying the food and the joys of the kitchen while I'm here.
Eat, drink, and enjoy your family.