Saturday, February 4, 2012

The Hangover

Um, I think I have a sugar hangover.

How many berry-glace-filled crepes does it take to create this disastrous situation?

Six? Eleven? More?

I stopped counting, so we don't know when the cutoff point would likely be.

Here are the fillings I sampled today at the Primary Brunch:

Strawberry glace (with whipped cream on top)
Raspberry-blackberry glace (more whipped cream)
Granulated sugar sprinkled amidst fresh-squeezed lemon (my favorite)
A cream filling made from cream cheese, sour cream, a smidge of milk, and powdered sugar
Various combinations of the above

Of course, I didn't skip the savory crepes filled with a cream of chicken soup/shredded chicken/sour cream sauce.

There was also a fruit tray, plus a selection of sausage, and a chocolate syrup I completely forgot about.

It was a delicious morning, and an afternoon spent wondering if someone could please bring me a Tylenol. Complete, delicious gluttony. It might be time to reexamine my self-control.

Meanwhile, I'm back on the NaNo attack. I've done another (almost) 20,000 words, and I'm thinking it's possible I'll get the whole first draft done this month (in spite of about a dozen other projects I probably shouldn't have taken on.) I love that when I'm done with the draft I'll actually be able to work on the rewrites so it has a hope of being readable.

Oh, back to crepes again. Every time I make crepes for other people, they act so shocked or impressed, like there's some big mystery to making crepes. Uh, not. I don't make things that are tricky or involved. Here's the recipe I used:

2 eggs
1 1/2 cups milk
1 cup flour
2 T oil
2 T sugar

Place all ingredients in blender. Blend until smooth. Heat a small frypan (spray with Pam). Pour in about 2 tablespoons of batter and lift the pan and swirl it until it reaches all around. Cook just on one side. Flip out onto a plate. Place a strip of waxed paper (a thin strip will do) between crepes to make them easy to separate. Serve with any filling. (If you're doing savory, switch the sugar for 1/3 tsp salt.)

Not tricky. Sorry. Now I realize I'll be less impressive now that everyone knows that my ancient Chinese secret (Calgon) is so ridiculously simple. Go make some. But don't OD. I don't recommend it!

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