Personal story and recipe
Crepes for dinner topped with fresh strawberries? Why not?
My husband and I grew up in Romania and never ate thick pancakes until we moved to America. We used to eat crepes for breakfast, lunch, dinner, or dessert with sugar, fresh fruit, or jam.
I remember watching my mom flip the thin batter in the nonstick black frying pan. As soon as she finished it, I would toss it on my plate and eat it hot. No second was wasted! Each finger was licked multiple times. Tummy full of fluffy crepes.
Time oozed with sweetness and bubbly batter capable of inducing indelible joy.
And now, to my delight, our children enjoyed eating crepes just like we all did this summer in Paris, where crepe shops are ubiquitous on every street corner - the scents of crepes mixed with cigarette smoke.
The beauty of making crepes is that you only need five ingredients: flour, two eggs, milk, melted unsalted butter, and sugar. Mix this all together till you have a thin batter to make crispy crepes. Think liquid batter that you can easily spread around the frying pan to make a thin crust since you're making crepes, not pancakes.
Life is sweet, so why not have dessert for dinner?
For real estate information, please contact me at https://dynamicsacramentohomes.com/ For more poetic musings and short-form philosophy, please check out my new book, Inspirational Signs for More Sunshine in Your Life and Morsels of Love, A Book of Poetry, and Short-Form, published in 2021. You can also order directly from my website www.carmenmicsabooks.com to receive an autographed copy. If you like podcasts, please listen to Seeds of Sunshine, a multigenerational podcast that I started together with my daughter.
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