Today is the Super Bowl and quite honestly… I don’t care. I’m going to be a stereotypical girl right now and say that football is boring. Actually being at a game is fun – I went to a few in high school, and I always had a good time. But I can’t watch it on television. It’s boring. I can’t even sit through it for the commercials! I go online after the game and look up the best ones. But, then again, I am backwards. I can’t sit through any sports on TV except for baseball and golf. Backwards. Are you doing anything for the big game? My only plans are homework and half price Chipotle.
This week I’ve been at work nonstop. I seriously have the best campus job ever: I’m an usher for the drama department, which means all I have to do is tear tickets and then either sit in the lobby doing whatever or sit in the theater and watch the show, then clean up afterwards. I love it so much. They had a lot going on this week, so I pretty much just got paid to sit around playing Pokemon. Sounds easy, yeah, but after you’ve been at work for six hours, even if you weren’t doing much, you’re exhausted. So on Saturday morning I wanted a break.
Enter stage left… The second installment of Weekend Breakfasts with Pinar!
1 C milk
1 C flour
splash canola oil (no more than 1 tsp)
1. In a large mixing bowl, whisk everything together.
2. Over medium-high heat, pour about 1/4 C batter at a time onto an oiled frying pan. Tilt and rotate the pan to coat evenly, making your crepes nice and thin.
3. Cook for about two minutes, then flip to cook the other side.
4. Serve hot with your favorite toppings.
The tilting-and-rotating takes a bit of practice. Some of our crepes turned out a little messy, but they taste the same of course.
We ate our crepes with Nutella, raspberry preserves, and sliced bananas. Yum. Strawberries would be good too, maybe with some whipped cream.
I’ve never made crepes before – they always intimidated me for some reason. Now that I know how easy they are, I’d like to do some experimenting. Maybe some savory crepes, with spinach and cheese? What do you think?