Serious child minding the crepe. It’s a glorious, wonderful, spectacular day when your child becomes tall enough to reach the stove unassisted! It also means she can turn on the kitchen faucet and load the dishwasher.
Illness has visited our house this week, so Saturday night it was just the girl and me eating solid foods. And, as is typical, I revert to my vegetarian ways when I don’t need to feed my husband, so…the girl and I made crepes. Crepes are wonderful. They can be savory, they can be sweet, they can be in-between. And they hide all manner of leftovers, should you have them. Leftovers, or food failures, as was the case with the feta I made this week, which came out decidedly unset and lumpy (oh it tasted fantastic, the texture was off), so melted with a little butter and milk, it became the topping for the crepes.
- Whole-wheat crepes (milk share milk, our eggs, Ferris Organics wheat berries, Michigan butter)
- Choice of fillings: our leftover oven-roasted chicken with sauteed Bleu de Solaize leeks for the girl; Grex beet greens/Bleu de Solaize leeks/white onions for me
- Feta/cream sauce topping (milk share milk)
- Big greenhouse salad (carrots, turnips, lots of arugula and mache; homemade yogurt/shallot/parsley dressing)
- Applesauce for dessert (our apples, Michigan sugar)