Most mornings during the week, we just have a hot cereal or a simple egg (scrambed, poached, fried, occasionally an omelet) for breakfast. On the weekends, I like to do something a little more involved and we all sit down together to eat. This is often waffles or pancakes or eggs with homemade sausage.
Last night I was flipping through our cookbooks trying to figure out what to make. I knew that I wanted to make something that had to be started that night for breakfast the next day because I like to take advantage of that level of preparation when I think of it. I considered yeasted pancakes or cinnamon rolls, but I wasn’t really in the mood for them. Then my eye lit upon the crepes recipe.
I first had crepes in college. There was this great crepe restaurant in town that served both savory and sweet crepes. I remember being amazed at how good they were. Amber and I have made them at home before but it’s been a number of years. The recipe we have for them says that they need to rest for 2 hours or overnight for the batter to be perfect - exactly the sort of thing I was looking for.
I mixed up the batter last night and cooked them up this morning. They were a hit with everyone! Emma really liked being able to spread jam on them, roll them up and eat them with her fingers.
All-in-all a great meal.
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