We are having a very good weekend here. Or perhaps I should be more specific: Hayden and I are having a very good weekend. Vincent is unfortunately stuck shooting a wedding and some other things all weekend long. He's missed some pretty magical stuff.
On Friday, we had my brother over for dinner--a good, homey meal of spaghetti with homemade sauce, meatballs, and garlic bread. After he left, I got a little restless, and took Hayden out to the bookstore for some playtime. He zoomed rockets and airplanes while mommy browsed through her favorite magazines. We shared a giant cookie and afterward walked down to the old covered bridge to see the ducks. At first there weren't any to be found. Then, suddenly, a dozen flew in over our heads, like they were crash-landing, splashing into the pond. Hayden squealed and jumped up and down in joy. I could smell someone grilling steak and see the sunset streaking the sky orange. A good end to the day.
On Saturday I woke up early and found it to be overcast and grey. I got my workout over with and took a long bath while Hayden watched some cartoons. Then I opened the fridge, starving, searching. I didn't know what I felt like eating until a thought popped in my head: crepes. Yes. With the fresh, organic eggs I was just gifted.
Usually, I fill my crepes with mushrooms and cheese and other stinky goodness, but this time I craved sweet over savory, topping them with a honeyed strawberry sauce.
I think I like making crepes because it's such a leisurely process, perfect for the weekend. Oiling the pan, pouring in the batter, swishing it around, and waiting. Over and over, one by one, until you have a stack of beautiful, sunny crepes.
Crepes with Honeyed-Strawberry Sauce
Ingredients:
for the crepes
- 2 beaten eggs
- 1 1/2 cups milk (I used almond)
- 1 cup all-purpose flour
- 1 tbsp. honey
- juice of 1/2 lemon
- cooking oil/butter
for the honeyed-strawberry sauce
- 1/4 cup water
- 4 tbsp. honey
- juice 1/2 lemon
- 1/2 cup chopped strawberries
Combine eggs, milk, flour, honey, and lemon juice. Heat a well-oiled or buttered non-stick pan over medium/high heat. Ladle in one scoop of batter, then tilt the pan all around until spread thin. Allow to cook until browned on one side only. Gently remove to a paper-towel covered plate. Repeat with remaining batter, oiling or buttering your pan as needed. Make sure to watch your heat throughout the process, turning it down a notch if the crepes are browing too fast.
For the strawberry sauce, heat the water to boiling in a small, heavy-bottomed sauce pan. Add the honey and the lemon juice. Let boil for about 30 seconds, then add strawberries. Stir, then turn the heat down to a simmer. Cook for about 5-7 minutes, then remove from heat and let cool.
To assemble your crepes, select as many as you'd like and fold them into quarters on a plate, drizzling with the strawberry sauce between each one. You can add dark chocolate shavings and real whipped cream if you're eating these as dessert.
As for what's left of the weekend, I will be:
- watching Gnomeo and Juliet with the boy
- finishing a landscape I've been working on
- listening to Bon Iver
- making tuna salad and granola (not to eat together, at least, I hope not)
Hope you're having a splendid Sunday. <3
