She Who Must Be Obeyed, heading out to church, hinted she would like
crepes. Being a good slave, I complied...

Breakfast!

I went a little eggier today, with three xl eggs, 2 cups ap flour
sifted, 1 tsp salt, 2.5 cu milk, 1 tsp vanilla; blend until smooth;
refrigerate for 30 minutes to overnight. (Makes 7 large crepes.)

The setup:
http://www.xhost.org/photos/crepes/201208/c1.jpg

A little trouble with the new spreader:
http://www.xhost.org/photos/crepes/201208/c2.jpg

Done lightly, so you can come back to this first side while you add
toppings which need to be brought to temperatu
http://www.xhost.org/photos/crepes/201208/c3.jpg

In between:
http://www.xhost.org/photos/crepes/201208/c10.jpg

Done fully, not allowing for heating toppings:
http://www.xhost.org/photos/crepes/201208/c16.jpg

The result of 15-20 seconds on the second side:
http://www.xhost.org/photos/crepes/201208/c4.jpg

Raspberry jam added:
http://www.xhost.org/photos/crepes/201208/c5.jpg

Folded:
http://www.xhost.org/photos/crepes/201208/c7.jpg

With melted butter and cinnamon sugar:
http://www.xhost.org/photos/crepes/201208/c12.jpg

Cinnamon crepe, folded:
http://www.xhost.org/photos/crepes/201208/c14.jpg

All's well that ends well -- hit with powdered sugar, to serve:
http://www.xhost.org/photos/crepes/201208/c8.jpg

-- Larry

On 8/26/2012 8:28 AM, pltrgyst wrote:
> She Who Must Be Obeyed, heading out to church, hinted she would like
> crepes. Being a good slave, I complied...
>
> Breakfast!
>
> I went a little eggier today, with three xl eggs, 2 cups ap flour
> sifted, 1 tsp salt, 2.5 cu milk, 1 tsp vanilla; blend until smooth;
> refrigerate for 30 minutes to overnight. (Makes 7 large crepes.)
>
> The setup:
> http://www.xhost.org/photos/crepes/201208/c1.jpg
>
> A little trouble with the new spreader:
> http://www.xhost.org/photos/crepes/201208/c2.jpg
>
> Done lightly, so you can come back to this first side while you add
> toppings which need to be brought to temperatu
> http://www.xhost.org/photos/crepes/201208/c3.jpg
>
> In between:
> http://www.xhost.org/photos/crepes/201208/c10.jpg
>
> Done fully, not allowing for heating toppings:
> http://www.xhost.org/photos/crepes/201208/c16.jpg
>
> The result of 15-20 seconds on the second side:
> http://www.xhost.org/photos/crepes/201208/c4.jpg
>
> Raspberry jam added:
> http://www.xhost.org/photos/crepes/201208/c5.jpg
>
> Folded:
> http://www.xhost.org/photos/crepes/201208/c7.jpg
>
> With melted butter and cinnamon sugar:
> http://www.xhost.org/photos/crepes/201208/c12.jpg
>
> Cinnamon crepe, folded:
> http://www.xhost.org/photos/crepes/201208/c14.jpg
>
> All's well that ends well -- hit with powdered sugar, to serve:
> http://www.xhost.org/photos/crepes/201208/c8.jpg
>
> -- Larry

I think I make butter mochi waffles. I'll use an egg rather than ground
flax seed though.

http://myjoyfulmessylife.com/2012/01...mochi-waffles/

On 8/26/12 5:28 PM, John John wrote:

> The crepe looks good, but why is there a deep-fried cockroach next to
> it?

You take free protein wherever you can find it these days...

-- Larry

We are spending some time in California and had cheese blintzes with
homemade sauces, apricot and passionfruit. Our daughter is a great cook.

gloria p

On 8/26/2012 9:14 PM, pltrgyst wrote:
> On 8/26/12 5:28 PM, John John wrote:
>
>> The crepe looks good, but why is there a deep-fried cockroach next to
>> it?
>
> You take free protein wherever you can find it these days...
>
> -- Larry


Your crepes look good. I had a nutella, banana, whipped cream crepe that
was pretty tasty. You are inspiring me to make them. I like the idea of
your cinnamon crepe.

Becca