Saturday, May 15, 2010

Celebration Crepes

What did I do today, you ask? Okay, well you didn't ask, but I bet you're wondering now. And now that you are intensely curious, I shall tell you what I did. Are you ready for this? Today I did... nothing. Absolutely nothing, and it was wonderful.

I finished my last final of Spring semester last night, and when I woke up today I felt oddly light and carefree knowing that I didn't have any homework to work on, essays to write, or tests to study for. I started the day by sleeping in and reading in bed until way too late, and when I finally left the comfort of my covers, I turned my computer on and spent two hours watching archived episodes of America's Test Kitchen online. Be jealous. Be very, very jealous of my day of pure bliss.

But what is the perfect end to such a wonderfully lazy day? By making sweet chocolate crepes for dinner, of course! It was my first time making crepes (I get to check them off my list of recipes I want to make - woo hoo!), and it went surprisingly well. It took a few crepe-sacrifices to finally get the swirling technique down to spread the crepes thin enough, but then it went down without a hitch. I made a chocolate sauce to go along with it because there's nothing else to eat in the apartment, and I was much too comfortable in my pajamas to go to the store for other ingredients.

So enough of me gloating about my excellent kickoff to summer, let's get to pictures and recipes, shall we?

Basic Crepes
Adapted from

Serves 4

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

1. In a large mixing bowl, mix together the milk, water, and the eggs; gradually whisk in flour, stirring to combine. Add the salt and butter; beat until smooth.

2. Heat a slightly oiled griddle or frying pan over medium-high heat. Scoop the batter onto the griddle using a 1/4 cup measurer. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Chocolate Sauce
Adapted from

Makes about 1/2 cup

3 oz chocolate, chopped
3 oz water
1 tablespoon powdered sugar
1/2 tablespoon butter
dash of vanilla extract
1/4 teaspoon cornstarch

1. Combine all ingredients in a small saucepan. Heat over low heat, stirring often.
2. When sauce beings to bubble, continue stirring until it thickens. Once thicker, remove from heat. The mixture won't be really thick, but it should resemble hot Hershey's syrup.

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