Oh. Boy. I am so over school.
All I want to do is graduate and move to a nice little one-bedroom cottage by the beach while Fritz finishes up his school and get myself a nice job with adorable preschool kids or babies that gets out at two and have a beagle puppy waiting for me at home and nice hiking trails in my backyard and for my rent to be the same if not cheaper. I feel like that’s not too much to ask…oh, and if my sisters and parents could move real close by, that’d be great.
Some weekends, though, feel like a little taste of the paradise that is our future. I actually like learning, and my clinical experience is really awesome, but the worst part is all the guilt whenever we aren’t studying. Whenever I’m reading, blogging, cooking, going to the gym, or God forbid, napping, I feel so guilty about all the work and studying and projects that I know I could be working on. So when we have an hour or so in the early morning to make a real breakfast, sit around and drink coffee slowly, and just talk to each other about our lives, it feels really good.
We had that for an hour this past weekend. It was made even better by the addition of these crepes.
When I last went to Boston to visit my sister Kristen, we went out for breakfast and had crepes. I had never realized how easy and customizable they are, so as soon as we had the chance for a relaxed breakfast, we jumped at it. It also helped that we already own a crepe pan, since Fritz makes us crepe-like South African pancakes on cold rainy days.
Breakfast Crepes (from The America’s Test Kitchen Family Cookbook)
- 1 C milk
- 1 C all-purpose flour (I would have used whole-wheat, but I’m still out)
- 2 large eggs
- 6 T water
- 3 T melted butter
- 1/2 t salt
Combine all of the ingredients and stir until smooth.
Heat up a crepe pan (I believe that ours is an 8″ pan) over medium heat and spray with canola oil. Pour the batter into the pan and swirl it around until the pan is coated with a thin layer of batter. Let it cook for a few minutes until the bottom gets nicely browned, then quickly flip it with a spatula and let the other side cook for a few seconds. Turn on to a plate.
The best part about crepes is that you can fill ‘em with whatever the heck you want! Fritz and I decided to go the hearty route and stuff them with eggs, turkey, avocado, and cheese. Lay the crepe flat on a plate and cover half with your toppings. We quickly scrambled a few eggs (three between the two of us) with turkey, then topped with cheese. I used brie cheese in mine (gosh) and provolone in Fritz’s crepe. Fold the crepe in half, then in half again to create a triangle.
We popped these back into the pan for a minute or two on each side, to crisp it up again and melt the cheese. No need to spray the pan once they’re cooked–you’ll know that there’s three tablespoons of butter in the batter. I may try cutting it down to one or two next time I make these..
Either wrap the bottom of the crepe in a bit of parchment paper and eat it with your hands (like me), or go fancy-schmancy and eat it with a fork and knife and perfect table manners (Fritz).
The avocado added the perfect smooth creaminess, and the eggs and cheese just sealed the deal.
Brie makes pretty much anything better.
Fritz is in the city tonight for a dentist meeting, and I am trying to plod my way through a bunch of homework assignments so I have time to do more homework assignments tomorrow. Sigh. The bright spot in my week will definitely be on Thursday, when my dad is coming into the city for some meetings on Friday and I get to meet up with him for dinner (and possibly a show!) that night. Hi Dad! Can’t wait for our date!