This post will more than likely make my husband blush; he’s a modest fella.
I’m okay with him blushing. I think it’s cute when he blushes.
My husband is my best friend; he’s got one of the most honorable jobs in the world, yet he never, ever brags about himself. Getting him to say something bad about anybody is nearly impossible, as his first inclination is to think the best of his fellow man. (his way of saying somethings “bad” is to say “well…that’s not the way I’d have done it, but we’re all different.”…seriously, where did I find this guy?) He’s the coolest dad any kid could hope for; he wrestles, colors, plays Wii and board games, and can generally act like a 6’3” ten-year old. …which comes in handy when you can’t reach stuff…as I never can…reach stuff, that is.
(shout-out to his parents: You guys did an awesome job raising this man.)
He’s handsome, too. 🙂
This past week he’s been lobbing grenades, kicking in doors, calling in artillery, curing people of their illnesses, and making sure his guys know how to treat for all kinds of shock. (Did you know there are like…five or six different kinds of shock? …I didn’t…well..now I do, but I didn’t before.) After a week of getting up at 0400 and working well past 6pm, this weekend he’ll make crepes for breakfast. Because he does every weekend. For us. Because we’re the luckiest family on earth. …because we’ve got him. 🙂
Here’s the recipe The Husband uses for crepes. Enjoy your weekend…and your family. 🙂
The Husband’s Crepes (adapted from Pate a Crepes from Julia Child)
note: begin this process the night before; also, be prepared to use a lot of butter. …pretend Paula Dean is coming over; you’ll need that much)
The Stuff You’ll Need: a blender, a non-stick or crepe pan, two spatulas (or a small wooden crepe paddle), some small bowls for your mise en place, a rubber spatula for scraping the sides of your blender
The Grub You’ll Need: 1c cold water, 1c cold milk (whole milk or 2% works best), 4 eggs, 1/2 tsp salt, 1 1/2 cups flour, 4Tbsp melted butter, 1/4 tsp ground nutmeg, 1/4 tsp ground cinnamon; in a separate bowl, mix 1/2c sugar and 2 Tbsp cinnamon (this will be the sprinkling for the crepes)
What You’ll Do:
put the above-mentioned liquids into your blender first, followed by the flour, nutmeg, cinnamon, then butter. Blend it on high for about a minute; scrape the sides with your spatula and blend some more until it’s all nice and smooth. Put the blender jar into the fridge for at least two hours (overnight really is best). This allows the flour to bond with all the goodies.
When you’re ready to cook the crepes: give your batter another whir or two to fluff it up. Heat your pan and melt a pat of butter; when the butter is bubbling, hold your pan at about a 30 degree angle and slowly pour just enough batter to cover the pan. It shouldn’t take much, just roll the pan around a little to cover the whole surface (not the sides). When the batter is set, but not brown, you now get to try to flip the thing over without tearing it. The Husband uses a crepe paddle and rubber spatula for this; Julia Child does the chef-y flippy thing. …however you do it, it takes practice; just get it flipped as best you can. Once flipped, sprinkle the cinnamon/sugar mixture over the entire surface and begin to roll the crepe up like a burrito; a teeny-tiny, easily-torn, very French burrito. Good luck. …the first one is usually a loss, but by the second one, you’ll have it figured out. 😉 Remove the rolled crepe onto a plate and sprinkle with more cinnamon and sugar.
NOTE: put a pat of butter on your pan before every crepe. Heat it until it bubbles every single time. This is why you need a fridge full of butter.
This recipe will make about 20-25 crepes. The crepes should be thin (not puffy like a pancake); they make an excellent medium for fillings like preserves, jelly, cremes, and fruit. They can also be used in savory dishes for things like mushroom sauce or purees. (Julia has a recipe for making about a million crepes and then layering them with chocolate to make a cake. …have fun with that.)