Hello, and welcome to my quarantine baking blog! I'll be taking your suggestions for baking projects to try using only common ingredients found at home and help from my two pet bunbuns, Mini and Celeste. (Don't worry, I'll keep fur out of the food.)
I started off by making crepes for the first time ever (shout out to my friend and former colleague Kelly for the idea). I last had these with ice cream at Tokyo Tower in Japan, where they are surprisingly super into crepes and other egg-based products.
Making the batter actually could not be easier as you just throw everything in a blender and then leave it sit to help the bubbles dissipate.
I used a Food Network recipe from Alton Brown. I could have used a little more guidance on the size and handling of the crepes as my first attempt turned out looking and tasting like an anemic blob:
There is always a "sacrificial lamb" first pancake, am I right?
My second attempt went better as I got a better handle on measuring out batter and getting more universal thickness. I also threw a dash of cinnamon in the batter, because I believe there is no breakfast carb on earth that cannot be improved by cinnamon:
Despite my lifelong aversion to eggs, these were delicious once I got them right. Have you ever made crepes at home? What tips have you learned?
2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter Butter, for coating the pan
These look good!!