I forgot to say this in my last post, but yesterday’s blog post was my 80th post! It’s insane to think that I’ve meticulously crafted 80 articles for you guys to read, seriously, it’s mind blowing. Not to get all emotional up in here but looking through my blog archives makes me see the positive rapid growth in not only my writing, sense of self, but also relationship with you guys. My readership means the world to me and knowing that I’ve gotten support all through 80 blog posts is absolutely unreal. So I wanted to take a bit of time out of this blog post to let you guys know how grateful I am for the overwhelming amount of support and love I’ve received from each and everyone of you, thank you, I love you! I’m a little teary eyed so let’s just get on with the post shall we?
So today I’m doing a recipe on crepesss! Ever since I took French in third grade, I’ve had an unhealthy obsession slash addiction to crepes. I think I failed third grade French (is that even possible?) so naturally I had no idea what to order when we went to a French restaurant as a field trip. But thank god I picked a crepe over god knows what because although it hasn’t done my body that much good, it’s done my mind and soul a million. Because I experienced a “love at first sight” sorta thing with crepes eight years ago, you can imagine, I’ve been making crepes at home almost every week. Why not bless all your hearts with this recipe too? I’ll accept your thank you notes now, thank you very much. This recipe is super simple and you can make a bunch of them to eat throughout the week whether it’s for breakfast, lunch, dinner, or dessert. I had these for breakfast today, so this is my favorite way to eat them.
T H E R E C I P E (for 1 batch)
- 1 cup of flour
- 1 1/2 cups of whole milk
- 4 large eggs
- 3 tablespoons of melted unsalted butter
- 1/4 teaspoon of coarse salt (Himalayan!!)
- Optional: 1 tablespoon of sugar
- chopped fresh strawberries
- cacao nibs
- chia seeds
- organic and raw agave nectar
- Blend ingredients 1-6 in a blender until smooth, not too thin!
- Butter your pan
- Pour the batter with a ladle and rotate the pan until you get a circular and thin “pancake”
- Flip each crepe when you can lift up the edges of it with a spatula with ease.
- Adorn that baby, and enjoy!