April 5, 2006 | Mama Smith

the genius designer

Matthew, the mastermind behind this great looking site, has revamped his own to now include, not only artwork, but his musings and thoughts about various interests, ideas, happenings in life. Check it out…or even better, subscribe! So you won’t miss a chance to engage in some thoughtful discussions. I won’t lie, I’m proud of my creative, intriguing husband. He keeps me on my toes and thinking outside the box. Those of you who know me, know how much I love my safe little comfy box. Thankfully Jesus brought me a man to drag me out of it into Life every now and then. Even just two years into marriage, I had no idea when I said “I do” what a bargain I was getting. I normally have silly, sacrastic things to say about him, so I think I can boast in him every now and then too :0)

So head to artiswork.org, you won’t regret it.

As for B and I, we’re bundled up here in our frigid home, watching the snow fall. Yes, snow. Not lightly sprinkling, but pouring down like a mean kid with a relentless squirt gun. It’s totally getting under my skin as it’s begun to cover the hopeful crocuses, daffodils and blooming trees. Foiling their attempts to herald in the spring. We’re tired of the outrageous heating bills, so I refuse to turn the heat back on. We’re managing in our sweaters and fleece pants and wool socks.

And due to the large email response about the crepes, I thought I’d just include the recipe on here for you brave creative chefs out there. It’s like swimming compared to running. Swimming takes this annoying thing called “skill-perfecting”. As does the crepe. To get a perfectly round, smooth crepe takes practice and skill. No, I’m not there yet…but I’m working on it. Now you can join me in the endeavor. You’ll be glad you did:

The Ultimate Crepes (in my not- so-humble opinion)

2 large eggs
1 c milk
1/3 c water
1 c flour (I use 1/2 c of whole wheat, don’t try a full cup though, they turn out WAY to dense. If you don’t mind white flour, they’re lighter with all white flour w/o the wheat addition)
1/2 tsp salt
2 Tbsp of MELTED butter

IMPORTANT: Don’t just mix in a bowl. Use a food processor or blender to mix all the above ingredients, just until smooth. Too long and your crepes will be bubbly. Then stick it in the fridge for at least 2 hours. Or up to 24 hrs. I usually make it the night before so it’s ready to go in the morning.

Heat a non-stick pan (with at least a 7” diameter…or if you’re fancy, an actual crepe pan) over medium-high heat. Coat the pan with a tiny bit of butter and pour 1/4 cup of batter onto the hot pan. Immediately swirl the pan to coat the whole bottom. I usually hold the pan in one hand while I dump in the batter so I can swirl as I pour. Let cook briefly until it’s almost “dry” on top then flip for 15 seconds or so. Your first few attempts may look sketchy, but that’s okay…they’ll taste good, so who really cares.

You can either keep them in the fridge for about 3 days, or stack a few to go in the freezer for up to a month.

They’re great for breakfast with fruit or eggs, or lunch to throw some deli meat & cheese on, or dinner with any kind of meat/veggie filling, or dessert with baked apples. Yeh, the choices are endless. I’m a purest and like ‘em plain & piping hot from the pan best though. Enjoy!