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!
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Carol H. Rives
October 26, 2011 at 9:32 am (UTC -4) Link to this comment
Hey there…. stop with the gulit! Seems like you do so much as it it, and you are able to share all your wonderful treats with us fellow bloggers. Life is too short to feel guilty about enjoying it. Seems to me that you have it all balanced out; don’t let the “guilt” factor creep in and drain the fun out of your life!!!!
Today, I’m going to make those Ginger Bars that you posted awhile back….. so looking forward to trying them.
Lauren Zietsman
October 26, 2011 at 4:09 pm (UTC -4) Link to this comment
Thanks–it’s encouraging to have a little reminder to take the time out to enjoy my life, too.
Alicia
October 26, 2011 at 2:13 pm (UTC -4) Link to this comment
Good luck getting through all your work! I’ve been reading your blog for awhile now, but I always fail to comment! – I’ve tried several of your recipes, and I always get great reviews (people cannot believe there’s zucchini in those white chocolate chip zucchini brownies).
I actually just submitted my application to a bunch of PT schools. I’m excited to continue learning, but I know it’ll be a lot of work!
Enjoy the time you have with your dad!
Lauren Zietsman
October 26, 2011 at 4:09 pm (UTC -4) Link to this comment
Good luck! Maybe I’ll run into you in the PT world (thinking of coming to school on Long Island?)
Sara Carolla
October 27, 2011 at 7:18 pm (UTC -4) Link to this comment
I randomly found your blog a few months ago looking for recipes.I absolutely love baking and have gotten more into cooking lately. The thing is, the more I read your blog, the more I am convinced we might be the same person. I am a pediatric physical therapist and we share so many similar interests. Just an interesting fact that I wanted to share with you.
Anyhow, I love your blog!! Don’t know how you have time to bake/cook so often and be a full time student. Keep up the great work and hang in there with school. Your almost done!!
Lauren Zietsman
October 28, 2011 at 10:57 am (UTC -4) Link to this comment
Thanks so much! We actually might be the same person…do you happen to have a very evil yet very cute grey cat?
Weekend Brunch Classic: Savory Crepes | Spice in the City
March 10, 2013 at 8:14 am (UTC -4) Link to this comment
[...] I used this breakfast crepes recipe from A Full Measure of Happiness and served it with: [...]