By the time we got to mid-morning, it was time for breakfast.
On a normal weekday, we make some type of egg white & cheddar breakfast sandwich or muffin. This has been a staple breakfast for a long while, and keeps us (and our occasional houseguests) going strong all morning. On weekends, we always aim for something more special.
Starting last week, this became a simple French crepe for one of the two days on the weekend.
Beginning with Bisquick (our first occasion ever for buying this product), we mixed up a couple of cups of thin batter using lowfat buttermilk instead of regular milk. The batter, of course, was made a little thinner so it would go flat and tin in the pan and wouldn’t leaven too much.
It took a bit of experimentation, but the rejects were still tasty. As each one was each cooked up, it was quickly enjoyed with a little bit of jelly as the next one cooked. The recipe (2 cups bisquick, 2 eggs, 1 cup buttermilk) produced about 5-6 crepes. Every crepe was different, as no two were filled with the same jelly filling.
This was possible thanks to my mom. She recently visited me in Texas for a few days. During her stay, she helped us make about four dozen jars of various preserves, jams, and jellies. Among these were Pinot Grigio Wine jelly, strawberry preserves (popular so far with our friends), a Pink Grapefruit Marmalade, Grape Jelly, Blueberry Jelly, and No-Sugar (and no fake sugar) Blueberry/Pomegranate Jelly.
Why crepes? Years ago, my grandfather used to make these for his grandchildren when we stayed his and my grandma’s house. You could call this a childhood comfort food of mine. I don’t know if mine are as good as his were, but it’s a great way to remember his kindness toward his grandchildren. I’m glad I finally decided to buy a box of Bisquick and finally try this.
So needless to say, breakfast was today. What a nice way to start the second half of the weekend.