The work load increases on the farm as the weather warms up.
The hours of daylight in the evening after school and work are the busiest, making it hard for the family to sit down for a meal.
One of my favorite meals for nights like these are crepes.
What’s a crepe? It’s a fancy word for a thin pancake that acts like a tortilla shell.
The batter can be mixed up in advance. Then I stand at the stove and fry up fresh crepes to serve the troops as they file in from gardening, mowing, fixing fence, or bringing in the laundry.
For fillings I’ll set out whatever I can find in the fridge – left-over meat, cheese, rice, beans, lettuce, veggies. You can be creative with this and use up those bits of left-overs. It’s always first come – first served on crepe night.
When they’ve had their fill of savory crepes – they can move on the sweet ones. I use the same batter but we fill it with fruit or pudding.
Combinations like strawberries, sour cream and brown sugar are favorites here. Chocolate pudding and whipped cream is yummy, too! No pudding? Just throw some chocolate chips on your whipped cream and wrap it up!
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Combine all the ingredients in the blender. Place the batter in the fridge for 1 hour. (You can skip this step – but the batter may tear some when you try to flip the crepes. If I’m in a hurry – I just cook them since my crew doesn’t really care how they look!)
Heat a small non- stick pan. Add some butter and pour a spoonful of batter in the middle of the pan. Swirl it around to coat the pan. Cook for about 30 seconds and flip carefully with a spatula. Cook another 30 seconds and serve hot to hungry family members!
If you have batter left when the troops are fed, it can either be refrigerated for a few days to use later, or you can fry up the extra crepes and keep them in the fridge up to a week or the freezer up to a month.