Thursday, December 4, 2014

Tippy toeing back in ...

I just wrote something beautiful and then lost it.
It wasn't very long, just a few sentences, but it was beautiful.

It was my way of tippy toeing back in.

And now I can't find the words again.

I will though. Find them, I mean. I can feel them swirling around, peeking through the fog.

It's been a long time since I have been here. 
I wrote something called "The We" but I am not ready to share it in this moment.

I am however, ready to share a crepe recipe.

You know, believe it or not, one of the only times that I make crepes is when my milk has gone sour. People (including myself for a while) tend to throw milk out when it has gone sour but I am telling you, it is the best thing to use for baking or any batter. I have these periods where my body craves milk (natural ewe's, of course) and I buy so much of it (they sell out quickly) that I do not have a chance to go through it before some of it goes sour. Enter: Crepes.

As far as I am concerned, one of the best things to make if your milk has gone sour, is crepes. It gives them a beautiful tang and deep flavour. I use the inimitable Julia Child's recipe and do not look back.

Time to dish.

Julia Child's Master Crepe Recipe

Here is what you need:
  • 1 cup organic flour
  • 1 cup cold (sour - this is mine, not in her master recipe :) ) milk (I use ewe's :))
  • 1 cup cold water
  • 4 large pastured eggs
  • 1/4 teaspoon salt
  • 3 tablespoons melted pastured butter, plus more for brushing on pan
Here is what to do:

  1. Mix all ingredients together in a blender or with a whisk, until smooth and creamy and then refrigerate for a minimum of two hours. I let mine go overnight because I am usually making them at night and I'm tired and lazy. And so what. Cheers to that.
  2. When you are ready, heat your frying pan over medium heat and brush with melted butter.
  3. Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. You just want a circle, a crepe'ish circle. You all know what crepes are supposed to look like right?
  4.  Now, you must be ready for instant failure because the first two or three just don't come out. I don't know why, it is just the law of the universe so don't question it. Just go with the flow and carry on and you will achieve crepe glory I promise you.
  5. Cook each one for about 1 minute and then turn it (I use my heat proof hands to do this) and cook briefly on the other side and when ready turn it onto your plate (I have two or three plates because I'm fancy like that).
  6. Brush pan with butter again and repeat all steps.
Now as for the filling, the world is your oyster babies. Sweet, salty, sour - you do your thing darlings. My thing is usually super simple. I like strawberry or raspberry jam or orange marmalade. That and a strong cup of decaf coffee and color me happy.

That is all.

Good night.


  1. Welcome back, slowly :-) Lovely crepes, I never have milk around long enough to sour.