Happy New Year! I wanted to start the year by sharing something brand new for me. I’ve eaten crepes before, but never attempted making them because I assumed they would be too difficult, or require special tools. It turns out, they are maybe even easier than pancakes. I love that you can make the batter ahead of time and just wake up and make them. I didn’t even use a blender to make them which would have made it easier (the Fudgelet was sleeping and I wasn’t going to risk waking him to save a little elbow grease).
When I got an apartment in college, my parents (specifically my mom) made sure I had a few cookbooks to get started. One of them was the Betty Crocker cookbook I referenced for these pancakes. She wrote an inscription wishing me a “Happy apartment and cooking!” which is still nice to see. I have so many bookmarks in this spiral book. Many of the bookmarks are recipes I’ve pulled from magazines, etc. Sometimes, the simplest recipes are the best.
This post was all about using random food items I had accumulated through the week. This included half of a stale baguette, half of a doubled Walnut streusel recipe, some heavy cream, and some egg whites. It all worked together very well with this bread pudding. Feel free to make some additions or subtractions when you make it.
One weekend morning I was very hungry, which usually means I will have a simple breakfast because if it takes too long I will start to get cranky. This particular morning I decided I was in the mood to make pancakes, but unique pancakes. When I came across the idea for adding graham cracker crumbs to pancake batter, I was sold. I enjoyed these with very little syrup so that I could better taste the graham flavor. You can also have them with jam like I made for K (directions below).