|A filling breakfast skillet meal from a few weeks ago, containing potatoes, scallions, tomatoes, cheddar, parsley, and an egg cracked over the top - I love having the opportunity to include some veggies in my breakfast.|
Today I decided to try something new and take a stab at crepes. I was worried they would be difficult and that this first attempt would be a failure, but they were actually really easy to make! And I had all of the ingredients on hand.
I had buttermilk in the fridge, so I found a buttermilk crepe recipe. I just whisked everything together (as in the recipe, but with about half the sugar), chilled the batter while Tim went out to grab coffee for us, and then cooked them in a small pat of butter. With the nonstick pan, I didn't have to rebutter, and they actually got better near the end, with a perfect light golden color. They slid right out of the pan!
|The thin stack of finished crepes|